Stability of arsenic compounds in seafood samples during processing and storage by freezing

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 720-727

  Dahl, Lisbeth ^a   Molin, Marianne ^b,c   Amlund, Heidi ^a   Meltzer, Helle Margrete ^d   Julshamn, Kåre ^a   Alexander, Jan ^d   Sloth, Jens J ^a,e  

^a INSTITUTE OF MARINE RESEARCH   (Norway)

^b OSLO METROPOLITAN UNIVERSITY   (Norway)

^c UNIVERSITY OF OSLO   (Norway)

^d NORWEGIAN INSTITUTE OF PUBLIC HEALTH   (Norway)

^e TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Arsenic; Arsenic species; Freezing; Processing; Seafood; Storage

Indexed keywords

ARSENIC ACID; ARSENIC DERIVATIVE; ARSENIC TRIOXIDE; ARSENOBETAINE; ARSENOCHOLINE; CACODYLIC ACID; DIMETHYLARSINOYLACETATE; DIMETHYLARSINOYLPROPIONATE; METHANEARSONIC ACID; TETRAMETHYLARSONIUM; TRIMETHYLARSINE OXIDE; TRIMETHYLARSONIOPROPIONATE; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; ATLANTIC COD; ATLANTIC SALMON; CHEMICAL ANALYSIS; CONTROLLED STUDY; COOKING; FOOD FREEZING; FOOD PROCESSING; FOOD STORAGE; FRYING; MUSSEL; NONHUMAN; RAW FOOD; SEA FOOD; THERMOSTABILITY; TISSUE LEVEL;

GADUS MORHUA; MYTILUS EDULIS; SALMO SALAR;

EID: 77954622579     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.041     Document Type: Article

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