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February 2012, vol. 1, Special issue
pages: 837-847
Article type: Food Sciences of Food Sciences
Abstract: Fish meat is a perfect foodstuff which is up to standard of rational nourishment. It is source of healthy and good digestible material rich on proteins, minerals and vitamins. Fish muscles especially back and lateral muscles are the most important parts of fish organism consumed for escellent chemical composition. Proteins in fish meat are rich on high aminoacids content. The content of fish fat is usually low with the high proportion of unsaturated fatty acids. Also minerals and B, A and D vitamins are very important components of this foodstuff. According to rational nourishment the fish meat should be consumed minimal 2 times weekly. Our research was focused on analysis of bottomn sediments in water reservoir Kolinany from the aspect of Cd, Hg and Pb contents, the determination of observed heavy metal contents in different parts of carp body and the evaluation of hygienic status and suitability of fish meat for the human consumption. Our results have confirmed the hygienic wholesomeness of bottom sediments in water reservoir Kolinany. The Cd, Pb and Hg contents in sediments represent no risk of their input into the fish organisms. The Cd content in fish meat was lower than maximal available amount given by legislative norms, but in selected parts of fish organism such as skin, gills and fins the Cd hygienic limit is 2.9 – 6.6 times exceeded. The Pb content in fish meat was under the hygienic limit, however in skin, gills and fins the content of this heavy metal was 1.31- 2.64 higher than maximal legislative given value. Fish skin, gills and fins belong to the non cosumed parts of fish body by people. The Hg content in fish meat was also lower than hygienc limit. The highest Hg content was observed in fish muscles (0.0544 and the lowest one in fish gonads (0.0058 The results of Cd, Pb and Hg content determination in carp body confirmed that fish muscles belong to suitable foodstuffs for the human consumption.
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