foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-624-631foodsyst-928Research ArticleСтатьиChanges in the content of four toxic and two essential elements in the atlantic salmon fillet during culinary processing by various methodsИзменение содержания четырех токсичных и двух эссенциальных элементов в филе семги при кулинарной обработке различными способамиhttps://orcid.org/0009-0003-9734-356XВировА. И.VirovA. I.

Виров Аркадий Игоревич — лаборант-исследователь, лаборатория арктического биомониторинга

163002, Архангельск, набережная Северной Двины, 17 

Arkadiy I. Virov, Laboratory Assistant, Arctic Biomonitoring Laboratory

17, Naberezhnaya Severnoy Dvini, 163002, Arkhangelsk

a.virov@narfu.ruhttps://orcid.org/0000-0003-1013-1357АксеновА. С.AksenovA. S.

Аксенов Андрей Сергеевич — кандидат технических наук, доцент, профессор, кафедра биологии, экологии и биотехнологии

163002, Архангельск, набережная Северной Двины, 17 

Andrey S. Aksenov, Candidate of Technical Sciences, Docent, Professor, Department of Biology, Ecology and Biotechnology

17, Naberezhnaya Severnoy Dvini, 163002, Arkhangelsk

a.s.aksenov@narfu.ruhttps://orcid.org/0000-0002-4873-8747СорокинаТ. Ю.SorokinaT. Yu.

Сорокина Татьяна Юрьевна — кандидат юридических наук, заведующий лабораторией арктического биомониторинга

163002, Архангельск, набережная Северной Двины, 17 

Tatiana Yu. Sorokina, Candidate of Law Sciences, Head of the Arctic Biomonitoring Laboratory

17, Naberezhnaya Severnoy Dvini, 163002, Arkhangelsk

t.sorokina@narfu.ruСеверный (Арктический) федеральный университет имени М. В. ЛомоносоваРоссияNorthern (Arctic) Federal University named after M. V. LomonosovRussian Federation20252801202684624631Copyright © Virov A.I., Aksenov A.S., Sorokina T.Y., 20262026Виров А.И., Аксенов А.С., Сорокина Т.Ю.Virov A.I., Aksenov A.S., Sorokina T.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/928

Ten samples of Atlantic salmon (Salmo salar L.) caught in the Mezen River in the Mezensky District of the Arkhangelsk Region were prepared by the methods traditional for this place: cooking, frying, baking and salting. Methods for fish preparation, utensils and auxiliary materials were chosen based on the data of survey of the local population. The study assessed experimentally an effect of four methods of culinary processing on the concentration of six elements in the fish fillet: mercury (Hg), arsenic (As), lead (Pb), cadmium (Cd), zinc (Zn) and copper (Cu). Analysis of the results of the experiment demonstrates changes in all six elements in the Atlantic salmon fillet upon culinary processing irrespective of the chosen method, although each method affected these indicators in different degrees. As a result of the study, it has been established that the cooking process led to a decrease in the level of mercury and arsenic in Atlantic salmon in the highest degree. This method of fish preparation is also preferable for the maximum preservation of essential elements — zinc and copper. With that, arsenic and lead are drawn into the broth during cooking. It has been shown that it is best to salt Atlantic salmon to reduce a concentration of cadmium. Salting also demonstrated a significant reduction in the levels of mercury in the fish fillet. However, salting also reduces the concentration of essential zinc and copper. Frying and baking demonstrated the similar effect on changes in the levels of cadmium and copper. It has been confirmed that fish preparation at a high temperature (frying, baking) facilitates a decrease in the levels of essential zinc and copper.

Десять образцов семги (атлантического лосося, Salmo salar L.), выловленные в реке Мезень Мезенского округа Архангельской области (АО), были приготовлены традиционными для данной местности способами: варка, обжаривание, запекание и посол. Способы приготовления рыбы, посуда и сопутствующие приготовлению материалы были выбраны на основании данных анкетирования местного населения. В работе экспериментально оценено влияние четырех способов кулинарной обработки на концентрацию шести элементов в рыбном филе: ртути (Hg), мышьяка (As), свинца (Pb), кадмия (Cd), цинка (Zn) и меди (Cu). Анализ результатов эксперимента демонстрирует изменение всех шести элементов в филе семги при кулинарной обработке независимо от выбранного способа, хотя каждый способ оказывает влияние на эти показатели в разной степени. В результате исследования было выявлено, что процесс варки в наибольшей степени приводит к снижению уровня ртути и мышьяка в семге. Данный способ приготовления рыбы предпочтителен и для максимального сохранения эссенциальных элементов — цинка и меди. При этом мышьяк и свинец при варке переходят в бульон. Показано, что для снижения концентрации кадмия семгу лучше всего засаливать. Кроме того, при посоле было зафиксировано существенное снижение уровня ртути в рыбном филе. Однако этот способ приготовления также приводит к снижению концентрации эссенциальных цинка и меди. При обжаривании и запекании наблюдалось схожее изменение уровней кадмия и меди. Подтверждено, что приготовление рыбы при высокой температуре (обжаривание, запекание) способствует снижению уровней эссенциальных цинка и меди.

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The authors declare that there are no conflicts of interest present.