Potential transformations of arsenic forms in fish during cooking processing: a case study of Russian sturgeon

Introduction. A wide range of arsenic compounds, including inorganic arsenic, is found in fish and marine organisms. Fish is stored and/or processed (frozen, dried, salted) and is typically consumed after cooking processing, such as frying or boiling. Storage and processing of fish can potentially alter the concentration and/or structure of arsenic compounds. It is noted that from a food safety perspective, it is important to study the impact of cooking processing on the behaviour (transformation) of arsenic compounds in seafood. The aim of the study is to assess the redistribution of arsenic compounds in fish during freezing, salting and various thermal processing, using the example of the Russian sturgeon Acipenser gueldenstaedtii. Material and methods. The study objects were samples of Russian sturgeon fillets, farmed in aquaculture. The quantitative determination of arsenic-containing substances was conducted using high-performance liquid chromatography-mass spectrometry with inductively coupled plasma. Sample preparation was performed using microwave methods. Results. The study determined the total arsenic content in sturgeon fillets at various storage times at a temperature of minus 18 °C. Additionally, the study resulted in obtaining and comparing the concentrations of arsenic (organic and inorganic compounds) in sturgeon fillets, both in their original (chilled) state and after certain types of culinary processing. It was found that depending on the type of culinary processing, the ratio of arsenic forms can significantly change. Limitations. The determination of arsenic concentration was conducted on a specific type of fish – the Russian sturgeon, which belongs to the sturgeon family, is farmed in natural and artificial conditions, and is considered a delicacy fish sold in commercial enterprises. Conclusion. Any impact, whether individual (such as adding salt) or complex (salt and increased temperature), on fish leads to ambiguous effects, resulting in noticeable transformations in the forms of arsenic existence.