Effects of Dressing and Cooking on DDT Concentrations in Certain Fish from Lake Michigan

Abstract

Concentrations of DDT residues were highest in parts of the body with the highest oil content in four species of fish from Lake Michigan: yellow perch (Perca flavescens), bloater (Coregonus hoyi), lake trout (Salvelinus namaycush), and coho salmon (Oncorhynchus kisutch). Dressing reduced the DDT residues and oil content by more than 90% in yellow perch but had little effect in the other three species. The concentration of DDT residues in bloaters was changed little by smoking but was reduced 64–72% by other methods of cooking: from 8.0 ppm (raw) to 2.2 ppm after frying in corn oil; from 10.7 to 3.9 ppm after frying in lard; and from 9.1 to 3.2 ppm after broiling. The concentration of DDT residues in fillets of yellow perch changed only from 0.3 ppm (raw) to 0.4 or 0.5 ppm after baking, frying, or broiling.

Dieldrin, Fat and Moisture Loss During the Cooking of Beef Loaves Containing Texturized Soy Protein

“…The dieldrin content of the cooked meat loaves was lower than that of the raw meat loaves for all levels of TSP substitutions. This observation supports previous findings that pesticide content can be reduced by cooking (Liska et al, 1967;Ritchey et al, 1969;Reinert et al, 1972). Fat rendering has been suggested as the major mode for pesticide removal (Ritchey et al, 1969(Ritchey et al, , 1972Morgan et al, 1972).…”

“…SEVERAL STUDIES have shown that pesticide levels in foods can be reduced by cooking (Ritchey et al, 1969;Reinert et al, 1972;Liska et al, 1967;Smith et al, 1973). Yadrick et al (1971) reported that dieldrin residues in bacon could be reduced by pan frying and baking.…”

“…They reported that, dieldrin reduction accompanied volatile losses under these conditions. Ritchey et al (1969) suggested that although the greatest reductions in DDT levels during cooking occurred through the leeching of fat, long heating times could also be responsible for some reduction in total residue levels. A further study by Ritchey et al (1972) covering a wide range of pesticides indicated that while lindane and heptachlor epoxide could be reduced by heating alone, endrin, dieldrin and aldrin could not.…”

“…Ritchey et al (1969) suggested that although the greatest reductions in DDT levels during cooking occurred through the leeching of fat, long heating times could also be responsible for some reduction in total residue levels. A further study by Ritchey et al (1972) covering a wide range of pesticides indicated that while lindane and heptachlor epoxide could be reduced by heating alone, endrin, dieldrin and aldrin could not. Rakosky (1974) reported that soy proteins are capable of absorbing water and binding fat in meat-soy combinations thereby reducing cooking losses, particularly drip losses.…”

An Event-by-Event Probabilistic Methodology for Assessing the Health Risks of Persistent Chemicals in Fish: A Case Study at the Palos Verdes Shelf

“…Cooking method (unitless) (A cooking method used by the anglers to prepare fish is assigned to an angler for each species eaten and is the same each time that species is consumed Chub mackerel (55%); Pacific SCCWRP and MBC (1994)-all barracuda (69%); kelp bass angler survey data corrected (70%); barred sand bass (80%); for avidity bias based on selfwhite croaker (79%); queenfish reported frequency (26%); halfmoon (95%); information and adjusted for California halibut (38%); rockfish location sampling bias (61%); California scorpionfish (76%); surfperch (78%); opaleye (90%); Pacific bonito (66%) SCCWRP and MBC (1994)-all angler survey data corrected for avidity bias based on selfreported frequency information and adjusted for location sampling bias Soup (4%); raw/smoke/ceviche (9%); bake/boil/steam (9%); broil/BBQ (17%); fry (61%) Soup (0.1%); raw/smoke/ ceviche (3%); bake/boil/steam 14.7%); broil/BBQ (30.1%); fry (52.1%) Soup (3%); raw/smoke/ceviche (5%); bake/boil/steam (16%); broil/BBQ (36%); fry (40%) Soup (3%); raw/smoke/ceviche (3%); bake/boil/steam (14%); broil/BBQ (34%); fry (46%) Soup (2%); raw/smoke/ceviche (2%); bake/boil/steam (13%); broil/BBQ (16%); fry (67%) Soup (2%); raw/smoke/ceviche (4%); bake/boil/steam (7%); broil/BBQ (21%); fry (66%) Bake/boil/steam (39%); fry (61%) ( Zabik et al (1979Zabik et al ( , 1995aZabik et al ( , 1995bZabik et al ( , 1996; Smith et al (1973); Trotter et al (1988); Skea et al (1981); Reinert et al (1972); and Puffer and Gossett (1983), as compiled and analyzed by Wilson et al (1998) ( …”