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Ciereszko W.,Witczak A., 2003. CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING. Acta Sci.Pol. Technol. Aliment. 2 (1), 155-164

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Issue 2 (1) 2003 pp. 155-164

Wladyslaw Ciereszko, Agata Witczak

CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING

Abstract Changes of contents of selected congeners PCB in carp meat as a result of cooking processing were examined. After all cooking treatments losses in contents of these compounds were stated. The biggest ones were noticed after frying fillets in deep oil and the smallest ones after roasting them in a microwave-oven. Losses in contents of these compounds in final products occurred as a result of their decreases with lipids during the boiling for the benefit of decoction and codestillation with water steam but after frying in consequence of extraction to the frying oil.
Keywords: PCB congeners, cooking, carp
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For citation:

MLA Ciereszko, Wladyslaw, and Agata Witczak. "CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING." Acta Sci.Pol. Technol. Aliment. 2.1 (2003): 155-164.
APA Ciereszko W.,Witczak A. (2003). CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING. Acta Sci.Pol. Technol. Aliment. 2 (1), 155-164
ISO 690 CIERESZKO, Wladyslaw, WITCZAK, Agata. CHANGES OF CONTENTS OF SELECTED CONGENERS PCB IN CARP MEAT AS A RESULT OF COOKING. Acta Sci.Pol. Technol. Aliment., 2003, 2.1: 155-164.