The effect of different cooking methods on the concentration of mercury was studied using locally sourced Chinook salmon. The mercury content in salmon was measured before and after baking or broiling the salmon by spectrophotometry at 253.65 nanometers using a DMA-80 mercury analyzer. The mass change due to loss of water was carefully measured and accounted for in the mercury analysis. Statistical analysis verified that there was a difference in the mercury contents of the raw and cooked salmon (p=1.86*10-9), the raw and baked salmon (p=4.51*10-6), and the raw and broiled salmon (p=1.90*10-5). Both cooking methods showed an overall decrease in the mercury content suggesting that health risks due to mercury consumption can be reduced by cooking the fish.

Spectrophotometry determination of mercury concentration in salmon samples before and after different cooking methods

ACS Spring Meeting 2021

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