Impact of cooking processes on the toxic metals, macro, and trace elements composition of Rapana venosa meat
Journal: AQUATIC RESEARCH
Year: 2024

This study aimed to investigate the impact of the cooking process on the metal content of Rapana venosa (rapa whelk) meat. The research analysed macro and trace elements and heavy metals to determine how cooking influenced their concentrations in the meat. The findings revealed significant changes in the composition of macro elements following cooking. Potassium (K) and sodium (Na) concentrations decreased, while magnesium (Mg) and phosphorus (P) concentrations increased. This suggested that coo