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

文献类型： 外文期刊

第一作者： Wu, Di

作者： Wu, Di;Mo, Xiao;Zhang, Xiaoying;Shi, Yongfu;Huang, Dongmei;Fang, Changling;Tang, Yunyu;Han, Feng;Tian, Liangliang;Li, Siman;Wu, Di;Mo, Xiao;Zhang, Xiaoying

作者机构：

关键词： Steaming; Cadmium; Portunus trituberculatus; Redistribution; Health risk; Brown meat

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： This study investigated the redistribution of cadmium (Cd) in edible tissues of swimming crabs (Portunus trituberculatus) 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.

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