| International Journal of Food Processing Technology (Volume 2 Issue 2) |
| Removal of Mercury from Shark Using Sodium Borohydride and Product Characterization |
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Pages 34- 41
Alfredo Tenuta-Filho and Luciene Fagundes Lauer Macedo
DOI: http://dx.doi.org/10.15379/2408-9826.2015.02.02.05
Published: 30 July 2015 |
| Abstract |
| Predatory fish, such as shark, can accumulate mercury (Hg) at levels that are incompatible in relation to consumption. Fish containing Hg can be decontaminated and potentially used as food. It was studied a procedure for the removal of Hg from shark using sodium borohydride (NaBH4) and characterized the product obtained from shark (POS). The Hg was reduced to Hgo and eliminated by shaking. The efficiency of Hg removal was high (> 86 %) and the residual levels of Hg in POS were compatible with human consumption. Physical appearance, color, no fish odour, texturing capacity shown by POS were potentially compatible with its use as food. The process used did not significantly affect the POS protein, except for the partial reduction (24.5 %) of bioavailable lysine. Although significant, the reduction of lysine still kept its quantitative nutritional attractiveness. The NaBH4 performed strong potential decontaminant in relation to Hg, but his use requires more studies. |
| Keywords |
| Aminoacids, Bioavailable lysine reduction, Fish decontamination, Fish odour removing, Texturizing under freezing. |
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