Wageningen University, Marine Animal Ecology Group, Droevendaalsesteeg 1, 6708, PB, Wageningen, the Netherlands; Yangtze Delta Region Institute of Tsinghua University, Zhejiang 314006, China.
Yangtze Delta Region Institute of Tsinghua University, Zhejiang 314006, China.
Mar Pollut Bull. 2021 Dec;173(Pt A):113007. doi: 10.1016/j.marpolbul.2021.113007. Epub 2021 Oct 1.
In 2018, 108 swimming crabs (P. trituberculatus) were collected from the local market in Zhoushan. Each crab was separated into huang (the edible lipid portion) and meat groups and prepared according to different cooking methods. In most uncooked samples the levels of seven trace metals; mercury, cadmium, lead, zinc, copper, chromium and arsenic were higher in huang than in meat. Cadmium and total arsenic concentrations exceeded the maximum safe residue levels for China. Risk assessments revealed that only the cadmium levels in huang samples posed a toxicological risk to consumers, and uncooked huang were of carcinogenic concern. Cooking methods eliminated the carcinogenic risk and reduced the toxicological risk in huang by approximately 20%. These results show that the seven trace metals identified in P. trituberculatus from Hangzhou bay do not pose a safety concern for consumption of the meat or of the complete crab, after conventional cooking.
2018 年，从舟山当地市场收集了 108 只梭子蟹（P. trituberculatus）。将每只螃蟹分为蟹黄（可食用的脂质部分）和蟹肉两部分，并根据不同的烹饪方法进行准备。在大多数未煮熟的样本中，汞、镉、铅、锌、铜、铬和砷这七种痕量金属的水平在蟹黄中高于蟹肉。镉和总砷浓度超过了中国的最大安全残留水平。风险评估显示，只有蟹黄样品中的镉水平对消费者构成了毒理学风险，未煮熟的蟹黄有致癌风险。烹饪方法消除了致癌风险，并使蟹黄中的毒理学风险降低了约 20%。这些结果表明，从杭州湾采集的 P. trituberculatus 中的七种痕量金属在经过常规烹饪后，食用蟹肉或整只螃蟹不会对安全造成影响。
