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
作者： Wu, Di 1 ; Mo, Xiao 1 ; Zhang, Xiaoying 1 ; Shi, Yongfu 1 ; Huang, Dongmei 1 ; Fang, Changling 1 ; Tang, Yunyu 1 ; Han, Feng 1 ; Tian, Liangliang 1 ; Li, Siman 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Minist Agr & Rural Affairs PR China, East China Sea Fisheries Res Inst, Key Lab Ocean & Polar Fisheries, Shanghai 200090, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
3.Dalian Ocean Univ, Coll Food Sci & Engn, Dalian 116023, Peoples R China
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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