Element contents in muscle tissue of Prussian carp from different lakes in an urban area
Authors
Jovanović, DragoljubTeodorović, Vlado
Marković, Radmila
Krstić, Milena
Ćirić, Jelena
Baltić, Branislav
Baltić, Milan Ž.
Šefer, Dragan
Article (Published version)
Metadata
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The aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. Concentrations of Pb, Hg and As in fish muscle tissues from all examined lakes were under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia. In all investigated fish, levels of Cd exceeded maximum allowed concentrations (0.05 mg kg-1). Data on the finding of elements in fish speak concurrently about the safety of fish as food and are good indicators of environmental pollution.
Keywords:
Elements / Prussian carp / Lakes / ContaminationSource:
Meat Technology, 2019, 60, 2, 121-127Publisher:
- Institute of meat hygiene and technology, Belgrade
Funding / projects:
- The influence of the quality of the components of food for cyprinid fish species on the quality of meat, losses and the profitability of production (RS-MESTD-Technological Development (TD or TR)-31011)
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Jovanović, Dragoljub AU - Teodorović, Vlado AU - Marković, Radmila AU - Krstić, Milena AU - Ćirić, Jelena AU - Baltić, Branislav AU - Baltić, Milan Ž. AU - Šefer, Dragan PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1877 AB - The aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. Concentrations of Pb, Hg and As in fish muscle tissues from all examined lakes were under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia. In all investigated fish, levels of Cd exceeded maximum allowed concentrations (0.05 mg kg-1). Data on the finding of elements in fish speak concurrently about the safety of fish as food and are good indicators of environmental pollution. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Element contents in muscle tissue of Prussian carp from different lakes in an urban area VL - 60 IS - 2 SP - 121 EP - 127 DO - 10.18485/meattech.2019.60.2.6 ER -
@article{ author = "Jovanović, Dragoljub and Teodorović, Vlado and Marković, Radmila and Krstić, Milena and Ćirić, Jelena and Baltić, Branislav and Baltić, Milan Ž. and Šefer, Dragan", year = "2019", abstract = "The aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. Concentrations of Pb, Hg and As in fish muscle tissues from all examined lakes were under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia. In all investigated fish, levels of Cd exceeded maximum allowed concentrations (0.05 mg kg-1). Data on the finding of elements in fish speak concurrently about the safety of fish as food and are good indicators of environmental pollution.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Element contents in muscle tissue of Prussian carp from different lakes in an urban area", volume = "60", number = "2", pages = "121-127", doi = "10.18485/meattech.2019.60.2.6" }
Jovanović, D., Teodorović, V., Marković, R., Krstić, M., Ćirić, J., Baltić, B., Baltić, M. Ž.,& Šefer, D.. (2019). Element contents in muscle tissue of Prussian carp from different lakes in an urban area. in Meat Technology Institute of meat hygiene and technology, Belgrade., 60(2), 121-127. https://doi.org/10.18485/meattech.2019.60.2.6
Jovanović D, Teodorović V, Marković R, Krstić M, Ćirić J, Baltić B, Baltić MŽ, Šefer D. Element contents in muscle tissue of Prussian carp from different lakes in an urban area. in Meat Technology. 2019;60(2):121-127. doi:10.18485/meattech.2019.60.2.6 .
Jovanović, Dragoljub, Teodorović, Vlado, Marković, Radmila, Krstić, Milena, Ćirić, Jelena, Baltić, Branislav, Baltić, Milan Ž., Šefer, Dragan, "Element contents in muscle tissue of Prussian carp from different lakes in an urban area" in Meat Technology, 60, no. 2 (2019):121-127, https://doi.org/10.18485/meattech.2019.60.2.6 . .