title: [Impact of cooking on the content of fish mercury].
abstract: Changes in the levels of mercury in the fish inhabiting the water reservoirs of Russia were studied after cooking it in a variety of ways (boiling for different time periods, roasting, and smoking). To have a general idea of the impact of various procedures for cooking the fish on its mercury amount, the authors measured mercury concentrations in smoked perch and manufactured and homemade canned salt-and fresh-water fishes. The absolute content of mercury in the fish is shown to be unchanged during its cooking and not to depend on the procedure and duration of the latter.
authors.forename: V A
authors.initials: VA
authors.lastname: Gremiachikh
authors.forename: I I
authors.initials: II
authors.lastname: Tomilina
authors.forename: V T
authors.initials: VT
authors.lastname: Komov
mesh_terms: D003296:Cooking; D005396:Fish Products; D005517:Foodborne Diseases; D006801:Humans; D008628:Mercury
chemical_list: D008628:Mercury