Effects of steaming practices on the cadmium distribution in edible tissues of the swimming crabs () and its health risk assessment.

This study investigated the redistribution of cadmium (Cd) in edible tissues of swimming crabs () during steaming and evaluated associated human health risks. Experimental results demonstrated that Cd was significantly transferred from brown meat to leg muscles, resulting in a nearly tenfold increase in Cd concentration in steamed leg muscles compared to raw tissues. Human health risk assessment results indicate that the target cancer risk (TCR) values for brown meat and cooking liquor range from 1.00E-3 to 1.00E-5, signaling non-negligible carcinogenic risks; The target hazard quotient (THQ) value of steamed leg muscles is nearly 10 times higher than before steaming, leading to an increase in the safety hazards of leg muscle consumption.The study provided more rational explanation of Cd redistribution in swimming crabs by steaming, and laid a foundation for the investigation of Cd migration and transformation in various tissues of swimming crabs after heat treatment.