Chair of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, Poland.
The Stanisław Sakowicz Inland Fisheries Institute in Olsztyn, ul. Oczapowskiego 10, 10-719 Olsztyn, Poland.
Int J Environ Res Public Health. 2020 Oct 19;17(20):7595. doi: 10.3390/ijerph17207595.
The aim of this study was to determine the mercury content and fatty acids profile in roach ( L.) and European perch ( L.) from Lake Łańskie (Poland). Mercury content was higher in the muscles than other organs in both species ( < 0.05). Mercury accumulates along the food chain of the lake's ecosystem. The value of the bioconcentration factor (BCF) indicated that Hg had accumulated in the highest amounts in muscles and in the other organs as follows: muscles > liver > gills > gonads. The metal pollution index (MPI) and target hazard quotient (THQ) were below 1, which means that these fish are safe for consumers. The values of HIS, GSI and FCF indicators show that both species of fish can be good indicators of water quality and food contamination. There were few differences between fatty acid content in the muscles of perch and roach. Contents of fatty acids having an undesirable dietary effect in humans (OFA-hypercholesterolemic fatty acids) were lower compared to hypocholesterolemic fatty acids (DFA, i.e., the desirable ones). In addition, the lipid quality indices AI and TI in the muscles of fish were at 0.40 and 0.22 (perch) and at 0.35 and 0.22 (roach), respectively. On this basis, it can be concluded that the flesh of the fish studied is beneficial from the health point of view.
本研究旨在测定拉纳什湖（波兰）的拟鲤（Rutilus rutilus）和欧鲈（Perca fluviatilis）肌肉和其他器官中的汞含量和脂肪酸组成。两种鱼的肌肉中的汞含量均高于其他器官（<0.05）。汞沿湖生态系统食物链积累。生物浓缩系数（BCF）的值表明，Hg 在肌肉和其他器官中的积累量最高，顺序为：肌肉>肝脏>鳃>性腺。金属污染指数（MPI）和目标危害系数（THQ）均低于 1，表明这些鱼对消费者是安全的。HIS、GSI 和 FCF 指标的值表明，这两种鱼类都可以作为水质和食物污染的良好指标。拟鲤和拟鲤肌肉中的脂肪酸含量差异不大。对人体具有不良饮食影响的脂肪酸（OFA-高胆固醇脂肪酸）的含量低于具有降胆固醇作用的脂肪酸（DFA，即理想脂肪酸）。此外，鱼肉中的脂质质量指数 AI 和 TI 分别为 0.40 和 0.22（拟鲤）和 0.35 和 0.22（拟鲤）。基于此，可以得出结论，从健康角度来看，所研究的鱼类的肉是有益的。
