Element contents in muscle tissue of Prussian carp from different lakes in an urban area

  • Dragoljub Jovanovic University in Belgrade - Faculty of Veterinary Medicine
  • Vlado Teodorovic University in Belgrade - Faculty of Veterinary Medicine
  • Radmila Markovic University in Belgrade - Faculty of Veterinary Medicine
  • Milena Krstic University in Belgrade - Faculty of Veterinary Medicine
  • Jelena Ciric Institute of Meat Hygiene and Technology
  • Branislav Baltic Institute of Meat Hygiene and Technology
  • Milan Z Baltic University in Belgrade - Faculty of Veterinary Medicine
  • Dragan Sefer University in Belgrade - Faculty of Veterinary Medicine

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.

Published
2019-12-30
How to Cite
Jovanovic, D., Teodorovic, V., Markovic, R., Krstic, M., Ciric, J., Baltic, B., Baltic, M., & Sefer, D. (2019). Element contents in muscle tissue of Prussian carp from different lakes in an urban area. Scientific Journal "Meat Technology", 60(2), 121-127. https://doi.org/10.18485/meattech.2019.60.2.6
Section
Original scientific paper