Effects of cooking methods on the heavy metal concentrations in the fish meat originating from different areas of Danube River.

Fish is a major source of mineral but it can also contain heavy metals. The present study has shown that the heavy metal concentration in fish meet can be affected by processing or cooking methods. Chromium (Cr), nickel (Ni), cadmium(Cd) and lead (Pb) were analyzed in cooked fish meat(4 sweet water fish species :bream, mackerel, carassius and perch, originated from the area of Sulina Arm and auxiliary canals). Various cooking methods were used such as grilling, frying, microwaving and baking. The Pb concentrations of the samples varied between 0.08 and 0.14 mg/kg . There were no significant differences (P > 0.05) in Pb concentrations between the raw, grilled, fried, baked and microwave-cooked fish. Ni contents decreased in grilled fish. Cr concentrations in grilled and microwave-cooked fish decreased significantly (P < 0.05).Cadmium was found only in fried meat fish. The results show that the grilling, microwave cooking and baking are suitable methods.