Black Sea Whiting: Assessment of Potential Health Benefits/Risks and Differences Based on Mineral Concentrations of Meat and Roes

• Main Authors: Hülya Turan, Can Okan Altan, Demet Kocatepe
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2019-12-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: fish; whiting; roe; food safety; lead
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/2780

In this study; the human health risks of whiting meat and roes, which are frequently consumed in Turkey were evaluated in terms of minerals and heavy metals. The potential of human health risks according to consumption of whiting meats and roes were assessed by estimating of Metal Pollution Index (MPI), Estimated Weekly Intake (EWI), Target Hazard Quotient (THQ), Total Target Hazard Quotient (TTHQ) levels of heavy metals. The Cd, Hg and Pb results found in the roes were lower than the acceptable limits identified by Turkish Codex. The results showed that the investigated fish meat’s Pb levels were higher than the limit values except from in April and May. The highest Cd content was 0.22 mg.kg-1 in whiting meat in December while the lowest Cd content was 0.03 mg.kg-1 in May. The maximum value of metal pollution indices (MPI) was determined as 0.44 for whiting meat and 0.66 for roes in March. The THQ values of whiting meat and roes were lower than 1 for six months. However, the TTHQ values of whiting meat in February and March were higher than 1 indicating health risk for the consumer by consuming whiting meat.