Multi-elemental composition of white and dark muscles in swordfish. (1st May 2021)

• Record Type: Journal Article
• Authors: Monteiro, Rui; Vale, Carlos; Ferreira, Nicole; Silva, Paula; Pereira, Eduarda; Vaz-Pires, Paulo
• Is Part Of: Food chemistry. Volume 343(2021)
• Publication Date: 2021-05-01
• Subjects: Swordfish -- Multi-elemental composition -- Food safety -- Dark and white muscle; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128438
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Element partitioning between dorsal white and dark muscle of swordfish was examined. Dark muscle was notably enriched in Fe and Cu. Dark muscle showed enhanced concentrations of Se, Mn, Zn and Cd. As, Ca, Cr, Hg, K, Mg, Na, Ni and Pb were evenly distributed between the two tissues. Abstract: Concentrations of 16 elements (K, Na, Mg, Ca, Fe, Zn, Hg, Se, As, Cu, Cd, Mn, Ni, Cr, Pb and Co) were determined in dorsal white and dark muscle of Xiphias gladius, sampled at various positions of a single swordfish and at the same position of eight specimens. Hg was quantified by thermal decomposition atomic absorption spectrometry (LECO AMA-254) and the rest of the elements by inductively coupled plasma optical emission spectrometry (ICP OES) or mass spectrometry (ICP MS). Element partitioning differed in dark and white muscle. Dark muscle was particularly enriched in Fe (median 13 times) and Cu (9) and moderately enhanced in Se, Mn, Zn and Cd (2.8–4.0). Dark:white ratios of the potentially toxic elements (As, Cr, Hg, Ni and Pb) varied from 0.9 to 1.4, pointing to a similar distribution between the two muscles types and indicating no additional risk in the consumption of dark muscle.