title: Levels of polychlorinated biphenyls and pesticides in bluefish before and after cooking.
abstract: Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.
authors.affiliation: Food and Drug Administration, Division of Contaminants Chemistry, Washington, DC 20204.
authors.forename: W J
authors.initials: WJ
authors.lastname: Trotter
authors.forename: P E
authors.initials: PE
authors.lastname: Corneliussen
authors.forename: R R
authors.initials: RR
authors.lastname: Laski
authors.forename: J J
authors.initials: JJ
authors.lastname: Vannelli
mesh_terms: D000818:Animals; D002849:Chromatography, Gas; D003296:Cooking; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D010573:Pesticide Residues / Q000032:analysis*; D010575:Pesticides / Q000032:analysis*; D011078:Polychlorinated Biphenyls / Q000032:analysis*
chemical_list: D010573:Pesticide Residues; D010575:Pesticides; D011078:Polychlorinated Biphenyls