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Thesis

EFFECT OF PROCESSING ON PESTICIDE RESIDUES IN SOME EDIBLE FRESH WATER FISHES

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2012
Punjab Agricultural University, Ludhiana
Fish
M.Sc

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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