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Journal Article 
Total arsenic in raw and boiled portions of Norway lobster (Nephrops norvegicus) from the central Adriatic Sea 
Visciano, P; Perugini, M; Manera, M; Abete, MC; Tarasco, R; Salese, C; Amorena, M 
In Press 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
The distribution of total arsenic in different portions of Norway lobster (Nephrops norvegicus L, Crustacea) was studied both in fresh samples and after a boiling process. All individuals (n = 80) were selected of medium standard commercial size (13-15 cm). The highest mean concentrations (26.86 ± 1.57 mg/kg wet weight) were found in the raw brown meat of the crustacean, probably due to its detoxification role, while the lowest mean values (15.97 ± 0.85 mg/kg wet weight) were in the raw exoskeleton. The raw white meat reported mean values of 16.09 ± 0.61 mg/kg w.w. The levels of arsenic contamination detected in the boiled portions showed a significant (p < 0.01) decrease compared to the raw portions, as a consequence of solubilization phenomena. In fact, a large amount of arsenic from raw lobsters was transferred to the corresponding boiling broth. In the most common consumed portion, the white meat, only few losses (7.22 %) in total arsenic content were observed compared to the raw portion. 
crustaceans; Adriatic Sea; contamination; human health 
• Arsenic Hazard ID
          Considered New
          Considered New
          Considered New
               WOS Duplicates
     2. Lit Search Updates through Oct 2015
     7. Other Studies through Oct 2015
          Exposure Assessment
• Arsenic (Inorganic)
     1. Literature
          Lit search updates through Oct 2015
     3. Hazard ID Screening
          Other potentially supporting studies