Effects of steaming process on the distribution of arsenic in different tissues of the scallops (Chlamys farreri)

Abstract The purpose of this work was to investigate the distribution of total arsenic (As) in Chlamys farreri (C. farreri) tissues and evaluate the effects of steaming practices on the As levels. The results indicated that viscera was the part with the highest As concentration (5.08 ± 0.08 mg/kg, wet weight (ww)) and the highest As content percentage (more than 33%) of raw scallops. With the increase of steaming time, although the trends of various tissues were not clear on aspect of As concentration (dry weight (dw)), compared with control groups, there were significantly declined (p