Mercury and Nickel Contents in Fish Meat

Abstract

The main aim of our work was to identify the content of mercury and nickel in selected fish species. Consumers today are increasingly aware of the association between diet and health, and thus in Europe consumes more and more fish. Fish is a valuable source of high quality protein, minerals and vitamins, and fatty fish are also rich in omega-3-polyunsaturated fatty acids, which are normally considered to be beneficial to health. In our work we determined content of mercury and nickel harvested fish in particular were the following species: Common goldfish (Carassius auratus, L.), Common roach (Rutilus rutilus, L.) and Common bream (Abramis brama, L). Concentrations of mercury and nickel was analyzed and results evaluated according to current standards and compared to the values established by the Codex Alimentarius of the Slovak Republic and the EU Commission Regulation no. 1881/2006, as well as in the EU Commission Regulation no. 420/2011 and no. 269/2008. In our research area we analysed 19 samples of fish muscle. Samples were taken from two water reservoirs – Golianovo and Vráble. The highest mercury content was in sample Rutilus 1 - 0.052632 mg/kg. Lowest mercury content was in sample Abramis 2 - 0.010431 mg/kg. Largest nickel content was in meat of Abramis - sample 2 - 0.78 mg/kg. Minimum content of nickel was in sample Carassius 1 - 0.11 mg/kg. We got out of the limit values specified: Codex Alimentarius SR - Mercury 0.5 mg/kg and Regulation of the EU Commission no. 1881/2006, no. 420/2011 and no. 629/2008. To optimize the protection of the population, it is necessary to continue to monitor the concentration of mercury in fish and fish products. Risk management strategy must focus on reducing potential exposure derived from consumption of fish. In particular, the definition of maximum levels for methylmercury, advising consumers and environmental activities oriented to reduce contamination.

Keywords

• mercury
• nickel
• fish meat