| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852739 | Food and Chemical Toxicology | 2012 | 7 Pages |
Abstract
⺠Trace elements concentrations in small Mediterranean seafood followed the pattern: fried > grilled > raw. ⺠Fish length and weight were inversely associated with water loss - oil uptake. ⺠The increased metal content of cooked seafood was mainly due to water loss. ⺠Cooked Mediterranean seafood provide significant amounts of the essential metals Zn and Fe. ⺠Cooked Mediterranean seafood do not pose health risk related to Cd, Hg and Pb.
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Authors
Nick Kalogeropoulos, Sotirios Karavoltsos, Aikaterini Sakellari, Stella Avramidou, Manos Dassenakis, Michael Scoullos,