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2178485 
Journal Article 
Polychlorinated biphenyls, dieldrin and DDT in lake trout cooked by broiling, roasting or microwave 
Zabik, ME; Hoojjat, P; Weaver, CM 
1979 
Yes 
Bulletin of Environmental Contamination and Toxicology
ISSN: 0007-4861
EISSN: 1432-0800 
PESTAB/79/1034 
21 
1-2 
136-143 
English 
109137 
WOS:A1979GE56000027 
PESTAB. To determine the effects of cooking on the disappearance of pesticides, trout obtained from Lake Michigan were analyzed. Right sides of filleted fish were analyzed raw for PCB's dieldrin, and DDT. The left side fillets were cut into three pieces; one piece was broiled, one was cooked by microwave, and one was roasted. Pieces were roasted with and without the skin. Cooking significantly reduced PCB's, dieldrin and DDT in the fish. Losses of PCBs ranged from 26-70%, dieldrin from 25-57%, and DDT from 30-57%. The greastest loss occurred when fish were broiled or roasted without the skin. 
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• PCBs
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