title: Reduction of mercury from mackerel fillet using combined solution of cysteine, EDTA, and sodium chloride.
abstract: An acidic solution containing mercury chelating agents to eliminate mercury in raw fish (mackerel) fillet was developed. The solution contained hydrochloric acid, sodium hydroxide, cysteine, EDTA, and NaCl. The optimum conditions for mercury reduction were achieved using response surface methodology (RSM) at cysteine concentration of 1.25%, EDTA of 275 mg/L, NaCl of 0.5%, pH of 3.75, and exposure time of 18 min. The optimized conditions produced a solution which can remove up to 91% mercury from raw fish fillet. Cysteine and EDTA were identified as potential chelating agents with the greatest potential for use. The solution can be employed in fish industries to reduce mercury in highly contaminated fish.
authors.affiliation: Centre of Excellence for Food Safety Research (CEFSR), Faculty of Food Science and Technology, and ‡Institute of Tropical Agriculture, Universiti Putra Malaysia , 43400 UPM, Serdang, Selangor, Malaysia.
authors.forename: P
authors.initials: P
authors.lastname: Hajeb
authors.forename: S
authors.initials: S
authors.lastname: Jinap
mesh_terms: D000818:Animals; D002614:Chelating Agents / Q000737:chemistry*; D003545:Cysteine / Q000737:chemistry; D004492:Edetic Acid / Q000737:chemistry; D005506:Food Contamination / Q000517:prevention & control*; D006851:Hydrochloric Acid / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D057230:Limit of Detection; D008460:Meat / Q000032:analysis*; D008628:Mercury / Q000302:isolation & purification*; D010473:Perciformes; D017747:Seafood / Q000032:analysis*; D012965:Sodium Chloride / Q000737:chemistry; D012972:Sodium Hydroxide / Q000737:chemistry; D012996:Solutions / Q000737:chemistry
chemical_list: D002614:Chelating Agents; D012996:Solutions; D012965:Sodium Chloride; D012972:Sodium Hydroxide; D004492:Edetic Acid; D008628:Mercury; D003545:Cysteine; D006851:Hydrochloric Acid