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Issue 5 (2) 2006 pp. 117-125

Agata Witczak, Anna Leszczyńska

Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products

Abstract Considering high nutritive value and sensory qualities, the products manufactured of marine invertebrates are a desirable component of human diet. These products enjoy an increasing demand in Poland. However, considerable accumulation of chlorine-organic pollutants in the tissues of marine animals may pose a threat for consumers. The study included determination of the content of PCB congeners (28, 52, 101, 118, 138, 153, and 180 according to IUPAC) in tinned and pickled seafood products purchased in Szczecin’s fishshops. In all examined products the analysed congeners were found, only in “Octopus in vegetable oil” PCB 138 was not detected. The highest content, 13.8 µg•kg-1 m.m. (99.237 µg•kg-1 lipids), was recorded for PCB congener 153 in “Squid in American sauce”. The lowest residue levels were found for PCB 101 (0.002 to 0.07 µg•kg-1 m.m.). The highest percentage (from among analysed congeners) in majority of examined products was found for PCB 153 (to 95% in “Octopus in vegetable oil”) and PCB 180 (to 58% in “Pickled mussels”). The lowest percentage was stated for PCB congeners 101 (to 2.2% in “Shrimps natural”) and 52 (to 9.9% in “Greenland shrimps in brine”).
Keywords: PCB, frutti di mare (seafood), shrimps, molluscs, oysters, crabs, squids, crayfish
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/11_2_2006.pdf

For citation:

MLA Witczak, Agata, and Anna Leszczyńska. "Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 117-125.
APA Witczak A., Leszczyńska A. (2006). Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products. Acta Sci.Pol. Technol. Aliment. 5 (2), 117-125
ISO 690 WITCZAK, Agata, LESZCZYńSKA, Anna. Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 117-125.