Balancing the benefits of protein content and the risks of trace metal toxicity exposure from Skipjack tuna (Katsuwonus pelamis) consumption in Sri Lanka

Show simple item record Mahaliyana, A.S. Liyanage, N.P.P. Jayamanne, S.C. 2022-01-26T07:00:21Z 2022-01-26T07:00:21Z 2015
dc.identifier.isbn 9789550481088
dc.description.abstract Fish is considered as an excellent source of protein that can provide immense health benefits to human being. Protein is the major nutrient in fish consumption and it is highly digestible and consist all the essential amino acids. However, recent claims that marine fish are contaminated with trace metals exceeding the recommended maximum allowable limits have raised concerns among consumers regarding fish consumption. This may lead to rejection of marine fish both by local and export markets (Liyanage, 2009) as fish contaminated with toxic trace metal can lead to acute and chronic effects in human being. In the present study, protein content and major toxic trace metal concentrations in skipjack tuna (Katsuwonus pelamis) which is a major commercial marine fish species were studied with the aim of assessing benefits and risks in consumption of skipjack tuna in Sri Lanka. Materials and Methods Samples of skipjack tuna fish (n = 44) were collected to represent all fish landing site areas around Sri Lanka during April-July, 2014. Concentrations of toxic trace metals Hg, Cd, Pb and As were analysed individually for all the samples while the protein content analysis was carried out for composite samples that were prepared based on gender and standard length of each fish. Crude protein content was analysed according to 928.08, AOAC 2000 standard method. Crude protein content was determined using UDK 132 (VELP Scientifica, Usmate, Italy) semi-automated Kjeltec system. All composite samples were analysed in triplicates. Hg, Cd, Pb and As trace metal concentrations were analysed by Atomic Absorption Spectrophotometer (AAS; Varian240 FS, Varian Inc., Australia) following the standard method in AOAC 1998. All analyses were strictly adhered with quality control procedures. Protein content of skipjack tuna was assessed in terms of benefits with reference to its Recommended Dietary Allowance (RDA) value whereas the toxicity of each trace metal was assessed based on the stipulated Provisional Tolerable Weekly Intake (PTWI) with the Probable Weekly Intake (PWI) values. Average consumption of skipjack tuna flesh in Sri Lanka was considered as 2.8 g/person/day (MFARD, 2013) and the average body weight of a Sri Lankan adult person was assumed as 55 kg. In addition, resulted mean toxic trace metal concentrations were compared with the established maximum allowable limits for toxic trace metals in Sri Lanka and European Union standards for skipjack tuna. Results and Discussion In order to determine the recovery percentage in crude protein analysis, spiked samples with (NH4)2SO4 were used and the recovery values were maintained within the acceptable range of 90- 110%. The method of trace metal analysis was evaluated for its suitability in terms of their respective Limit Of Detection (LOD) and recovery levels using spiked samples and certified quality control materials. Calculated recovery values for all the trace metals were within the expected recovery range of 80%-120%. The mean standard length of the analysed skipjack tuna fish was 47.4±3.9 cm and the range was 36- 56 cm whereas the mean total weight was 2.2±0.5 kg and it had a variation of 1.1 - 4.2 kg. Among the analysed specimens 24 were males and 20 were females. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Food Science en_US
dc.subject Fish en_US
dc.subject fish Industry en_US
dc.subject Aquaculture and Fisheries en_US
dc.subject Aquatic Products en_US
dc.subject Animal Sciences en_US
dc.title Balancing the benefits of protein content and the risks of trace metal toxicity exposure from Skipjack tuna (Katsuwonus pelamis) consumption in Sri Lanka en_US
dc.title.alternative Research Symposium 2015 en_US
dc.type Other en_US

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