Studies on relationship between body length, weight and elements contents in fish Chirocentrus nudus swainson (1839) in Iran

Authors

  • Ali - Aberoumand Behbahan Khtam Alanbia University of Technology, Iran. Department of Fisheries, Postal address: No: 22, second Alley of Ab va barg, Zolfegari street, Behbahan, Khuzestan
  • Frideh - Baesi Behbahan Khtam Alanbia University of Technology, Department of Fisheries

DOI:

https://doi.org/10.5219/987

Keywords:

Chirocentrus nudus, Elements, Fish muscle, Fish length and weight

Abstract

Determination of toxic elements in seafood was important for the health of humans and marine organisms. This study was carried out on effects of total length and weight on concentration of toxic and non-toxic elements in fish of Chirocentrus nudus of Persian Gulf, Iran. For this purpose, 20 pieces of fish in two different fish sizes were purchased from Behbahan fish market and transferred to laboratory of Khatam-al-Anbia University of Technology, Behbahan, Iran. The fish muscle after the preparation, which contains washing, biometrics and abdominal discharges, was separated. Finally, the samples elements were analyzed after extraction and digestion processes using an atomic absorption apparatus. The obtained results were compared with the World Food Standards. The concentration of elements in different amounts in fish Kharo were as follows: Fe >Zn >Pb >Cd >Ni. Results showed that with increase fish length and weight, the amount of toxic and non-toxic elements such as Ni, Pb, Fe and Zn, except Cd, were increased significantly. It can be concluded that, although the concentration of elements found in the fish in both sizes were lower than the standard levels proposed for humans, but excessive consumption fish caught from contaminated areas, can be dangerous for human health.

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Published

2018-11-27

How to Cite

Aberoumand, A. .-., & Baesi, F. .-. (2018). Studies on relationship between body length, weight and elements contents in fish Chirocentrus nudus swainson (1839) in Iran. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 756–761. https://doi.org/10.5219/987