EFFECT OF PROCESSING ON PESTICIDE RESIDUES IN SOME EDIBLE FRESH WATER FISHES
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Date
2012
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Publisher
Punjab Agricultural University, Ludhiana
Abstract
The present study was undertaken to ascertain the effect of processing on pesticide
residues in edible fresh water fishes. The fish samples were collected from two different fish
markets located in Ludhiana city. Pesticide residues were detected in five different fish
species (Catla catla, Labeo rohita, Cirrhinus mrigala, Wallago attu and
Ophiocephalus straitus) by employing Gas Liquid Chromatography. Major pesticides
detected include -HCH, -HCH and chlorpyriphos with varied levels 0.30 mg kg-1, 0.1-
0.35 mg kg-1 and 0.14-0.58 mg kg-1, respectively. Among the fish species, three (Catla
catla, Labeo rohita, Cirrhinus mrigala) were found to have higher levels of pesticide
residues. These fish samples were then processed by four different processing methods viz.
deep frying, steaming by pressure cooker, conventional oven baking and microwave oven
baking. It was found that deep frying caused maximum reduction of pesticide residue i.e. 40-
45 per cent as compared to other processing methods. Steaming reduced pesticide residues
by 14-16 per cent, microwave oven baking resulted in 17-20 percent and conventional oven
baking resulted in 20-21 percent reduction of pesticide residues. Hence, among the four
processing methods, deep frying was found to be most effective in reducing the levels of
pesticide residues in fish.
Fish, Processing, Pesticide residues, Ludhiana
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Keywords
sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas