{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T05:12:10Z","timestamp":1791954730553,"version":"4.3.4"},"reference-count":57,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2013,10,1]],"date-time":"2013-10-01T00:00:00Z","timestamp":1380585600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2013,10,1]],"date-time":"2013-10-01T00:00:00Z","timestamp":1380585600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food and Chemical Toxicology"],"published-print":{"date-parts":[[2013,10]]},"DOI":"10.1016\/j.fct.2013.07.050","type":"journal-article","created":{"date-parts":[[2013,7,27]],"date-time":"2013-07-27T17:47:25Z","timestamp":1374947245000},"page":"277-285","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":62,"special_numbering":"C","title":["The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance"],"prefix":"10.1016","volume":"60","author":[{"given":"Sara","family":"Costa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cl\u00e1udia","family":"Afonso","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Narcisa Maria","family":"Bandarra","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sandra","family":"Gueif\u00e3o","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabel","family":"Castanheira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Lu\u00edsa","family":"Carvalho","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlos","family":"Cardoso","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Leonor","family":"Nunes","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fct.2013.07.050_b0005","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.foodchem.2012.10.014","article-title":"From fish chemical characterisation to the benefit-risk assessment \u2013 Part A","volume":"137","author":"Afonso","year":"2013","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0300","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.foodchem.2006.01.030","article-title":"Contaminant metals in black scabbard fish (Aphanopus carbo) caught off Madeira and the Azores","volume":"101","author":"Afonso","year":"2007","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0010","unstructured":"AHA, 2010. 2010 Dietary Guidelines for Americans. <http:\/\/www.heart.org\/idc\/groups\/heart-public\/@wcm\/@adv\/documents\/downloadable\/ucm_312853.pdf> (accessed on January 2013)."},{"issue":"2","key":"10.1016\/j.fct.2013.07.050_b0015","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/S0308-8146(02)00122-X","article-title":"Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition","volume":"79","author":"Alasalvar","year":"2002","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0020","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1080\/10498850802581088","article-title":"Total arsenic content in seafood consumed in Portugal","volume":"18","author":"Anacleto","year":"2009","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"10.1016\/j.fct.2013.07.050_b0270","unstructured":"AOAC, 2005. Official Methods of Analysis of the ASSOCIATION of Official Analytical Communities International, 18th ed., Washington DC, USA."},{"key":"10.1016\/j.fct.2013.07.050_b0275","doi-asserted-by":"crossref","first-page":"105","DOI":"10.3989\/scimar.2009.73s2105","article-title":"Chemical composition and nutritional value of raw and cooked black scabbard fish (Aphanopus carbo)","volume":"73S2","author":"Bandarra","year":"2009","journal-title":"Sci. Mar."},{"key":"10.1016\/j.fct.2013.07.050_b0035","series-title":"Food Chemistry","author":"Belitz","year":"2004"},{"key":"10.1016\/j.fct.2013.07.050_b0040","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1111\/j.1539-6924.2010.01409.x","article-title":"Methylmercury risks and EPA + DHA benefits associated with seafood consumption in Europe","volume":"30","author":"Cardoso","year":"2010","journal-title":"Risk Anal."},{"key":"10.1016\/j.fct.2013.07.050_b0045","doi-asserted-by":"crossref","first-page":"426","DOI":"10.1007\/s00216-004-3005-3","article-title":"Assessment of the essential element and heavy metal content of edible fish muscle","volume":"382","author":"Carvalho","year":"2005","journal-title":"Ana. Bioanal. Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0050","unstructured":"CEN, 2003. European Standard EN 14084. Foodstuffs \u2013 Determination of trace elements Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestion. CEN-European Committee for Standardization, 16 p."},{"key":"10.1016\/j.fct.2013.07.050_b0055","unstructured":"CEN, 2009. European Standard EN 15763. Foodstuffs \u2013 Determination of Trace Elements \u2013 Determination of Arsenic, Cadmium, Mercury and Lead in Foodstuffs by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) after pressure digestion. CEN-European Committee for Standardization, 18p."},{"key":"10.1016\/j.fct.2013.07.050_b0060","first-page":"328","article-title":"Effect of environmental conditions on fatty acid composition of the red algae Porphyridium cruentum: correlation to growth rate","volume":"24","author":"Cohen","year":"1988","journal-title":"J. Phycol."},{"key":"10.1016\/j.fct.2013.07.050_b0065","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.1007\/s00216-003-1765-9","article-title":"Trace elements determination by energy dispersive X-ray fluorescence (EDXRF) in human placenta and membrane: a comparative study","volume":"375","author":"Cust\u00f3dio","year":"2003","journal-title":"Ana. Bioanal. Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0070","unstructured":"EC, 2008. Commission Regulation (EC) No. 629\/2008 of 2 July 2008 amending Regulation (EC) No 1881\/2006 setting maximum levels for certain contaminants in foodstuffs. JO L 173 03-07-2008."},{"key":"10.1016\/j.fct.2013.07.050_b0075","first-page":"1461","article-title":"EFSA panel on dietetic products, nutrition, and allergies (NDA); scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol","volume":"8","author":"EFSA","year":"2010","journal-title":"EFSA J."},{"key":"10.1016\/j.fct.2013.07.050_b0080","unstructured":"EPA, 1998. Test method 7473: Mercury in Solids and Solutions by Thermal Decomposition, Amalgamation and Atomic Absorption Spectrometry. SW-846, Environment Protection Agency, USA, 14p."},{"key":"10.1016\/j.fct.2013.07.050_b0085","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1016\/j.foodchem.2008.12.018","article-title":"The effect of cooking methods on the mineral and vitamin content of African catfish","volume":"115","author":"Ersoy","year":"2009","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0090","doi-asserted-by":"crossref","first-page":"748","DOI":"10.1016\/j.foodchem.2005.08.055","article-title":"Effects of four cooking methods on the heavy metal concentration of sea bass fillets (Dicentrarchus labrax Linnaeus, 1758)","volume":"99","author":"Ersoy","year":"2006","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0095","unstructured":"FAO, 1989. Yield and Nutritional Value of the Commercially More Important Fish Species. FAO Fisheries Technical Paper 309 PART I, pp. 1\u2013187."},{"key":"10.1016\/j.fct.2013.07.050_b0280","volume":"vol. 101","author":"FAO","year":"2007"},{"key":"10.1016\/j.fct.2013.07.050_b0105","series-title":"The State of World Fisheries and Aquaculture 2010 (SOFIA)","author":"FAO","year":"2010"},{"key":"10.1016\/j.fct.2013.07.050_b0110","unstructured":"FAO\/WHO, 2010a. Joint FAO\/WHO Expert Committee on Food Additives. Seventy-second meeting, Rome, 16\u201325 February 2010. Summary and Conclusions. Issued 16th March 2010. <http:\/\/www.who.int\/foodsafety\/chem\/summary72_rev.pdf>."},{"key":"10.1016\/j.fct.2013.07.050_b0115","unstructured":"FAO\/WHO, 2010b. Joint FAO\/WHO Expert Committee on Food Additives. Seventy-third meeting, Geneva, 8\u201317 June 2010. Summary and Conclusions (Issued 24.06.10)."},{"key":"10.1016\/j.fct.2013.07.050_b0120","first-page":"1","article-title":"A contribution to the taxonomy of the marine fish genus Argyrosomus (Perciformes: Sciaenidae), with description of two new species from Southern Africa","volume":"65","author":"Griffiths","year":"1995","journal-title":"Smithiana Bull."},{"key":"10.1016\/j.fct.2013.07.050_b0125","doi-asserted-by":"crossref","first-page":"711","DOI":"10.1111\/j.1365-2621.2010.02537.x","article-title":"Lipid quality and filleting yield of reared meagre (Argyrosomus regius)","volume":"46","author":"Grigorakis","year":"2011","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.fct.2013.07.050_b0130","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/00401706.1969.10490657","article-title":"Procedures for deleting outlying observations in samples","volume":"11","author":"Grubbs","year":"1969","journal-title":"Technometric"},{"key":"10.1016\/j.fct.2013.07.050_b0135","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/j.foodchem.2008.09.045","article-title":"Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage","volume":"24","author":"Hern\u00e1ndez","year":"2009","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0140","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1038\/sj.ejcn.1601429","article-title":"Estimating the distribution of usual dietary intake by short-term measurements","volume":"56","author":"Hoffmann","year":"2002","journal-title":"Eur. J. Clin. Nutr."},{"key":"10.1016\/j.fct.2013.07.050_b0305","unstructured":"Holmes, J.S., Simons, J.R., 1996. The Introduction and Naturalisation of Birds. HMSO, London, UK."},{"key":"10.1016\/j.fct.2013.07.050_b0145","unstructured":"IOM, 2012. Dietary Reference Intakes. Recommended Intakes for Individuals. National Academy of Sciences, Institute of Medicine, Food and Nutrition Board. <http:\/\/www.iom.edu\/Activities\/Nutrition\/SummaryDRIs\/~\/media\/Files\/Activity%20Files\/Nutrition\/DRIs\/5_Summary%20Table%20Tables%201-4.pdf>."},{"key":"10.1016\/j.fct.2013.07.050_b0310","unstructured":"IUCN, (International Union for the Conservation of Nature) 1987. The IUCN Position Statement on Translocation of Living Organisms. IUCN, Gland, Switzerland."},{"key":"10.1016\/j.fct.2013.07.050_b0150","doi-asserted-by":"crossref","first-page":"1204","DOI":"10.1093\/jaoac\/83.5.1204","article-title":"Determination of metals in food by atomic absorption spectrometry after dry ashing: NMKL collaborative study","volume":"83","author":"Jorhem","year":"2000","journal-title":"J. AOAC Int."},{"key":"10.1016\/j.fct.2013.07.050_b0285","series-title":"Fish and fishery products. Composition, Nutritive Properties and Stability","first-page":"187","article-title":"Macro and trace elements in fish and shellfish","author":"Lall","year":"1995"},{"key":"10.1016\/j.fct.2013.07.050_b0160","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/S0022-2275(20)38861-1","article-title":"Direct transesterification of all classes of lipids in a one-step reaction","volume":"27","author":"Lepage","year":"1986","journal-title":"J. Lipid Res."},{"key":"10.1016\/j.fct.2013.07.050_b0165","doi-asserted-by":"crossref","first-page":"853","DOI":"10.3109\/09637486.2012.681632","article-title":"Elemental composition of four farmed fish produced in Portugal","volume":"67","author":"Louren\u00e7o","year":"2012","journal-title":"Int. J. Food Sci. Nutr."},{"key":"10.1016\/j.fct.2013.07.050_b0170","doi-asserted-by":"crossref","first-page":"845","DOI":"10.1046\/j.1365-2664.2000.00538.x","article-title":"The impacts of non-native species on UK biodiversity and the effectiveness of control","volume":"37","author":"Manchester","year":"2000","journal-title":"J. Appl. Ecol."},{"key":"10.1016\/j.fct.2013.07.050_b0175","article-title":"Effect of different cooking treatments on the proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)","author":"Marimuthu","year":"2011","journal-title":"J. Food Sci. Tech. (communication)"},{"key":"10.1016\/j.fct.2013.07.050_b0180","unstructured":"Monfort, M.C., 2010. Present market situation and prospects of meagre (Argyrosomus regius), as an emerging species in Mediterranean aquaculture. Studies and Reviews. General Fisheries Commission for the Mediterranean. No. 89. Rome, FAO, pp. 28."},{"key":"10.1016\/j.fct.2013.07.050_b0185","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1080\/10498850.2011.576449","article-title":"A review on fish lipid: composition and changes during cooking methods","volume":"20","author":"Moradi","year":"2011","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"10.1016\/j.fct.2013.07.050_b0190","doi-asserted-by":"crossref","first-page":"721","DOI":"10.1016\/j.foodchem.2006.06.004","article-title":"Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS","volume":"102","author":"Nuray","year":"2007","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0195","doi-asserted-by":"crossref","first-page":"1440","DOI":"10.1080\/01621459.1996.10476712","article-title":"A semiparametric transformation approach to estimating usual intake distributions","volume":"91","author":"Nusser","year":"1996","journal-title":"J. Am. Stat. Assoc."},{"key":"10.1016\/j.fct.2013.07.050_b0200","doi-asserted-by":"crossref","first-page":"11262","DOI":"10.1021\/jf802411q","article-title":"Effects of various cooking processes on the concentration of arsenic, cadmium, mercury and lead in foods","volume":"56","author":"Perell\u00f3","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0205","unstructured":"Portaria no. 402\/2002 from 18th April 2002. Di\u00e1rio Da Rep\u00fablica N\u00b0 91 \u2014 I S\u00e9rie-B. Minist\u00e9rio Da Agricultura,Do Desenvolvimento Rural e das Pescas Lisboa, 3851p. <http:\/\/www.dgrm.minagricultura.pt\/xeo\/attachfileu.jsp?look_parentBoui=894561&att_display=n&att_download=y>."},{"key":"10.1016\/j.fct.2013.07.050_b0210","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/S0990-7440(02)01187-7","article-title":"Selection method of new candidates for finfish aquaculture: the case of the French Atlantic, the Channel and the North Sea coasts","volume":"15","author":"Qu\u00e9m\u00e9ner","year":"2002","journal-title":"Aquat. Living Resour."},{"key":"10.1016\/j.fct.2013.07.050_b0215","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.aca.2003.10.090","article-title":"Optimization of a nitrogen analyser based on the Dumas method","volume":"515","author":"Saint-Denis","year":"2004","journal-title":"Ana. Chim. Acta"},{"key":"10.1016\/j.fct.2013.07.050_b0220","doi-asserted-by":"crossref","first-page":"1711","DOI":"10.1039\/a905904k","article-title":"Determination of total lipid using non-chlorinated solvents","volume":"124","author":"Smedes","year":"1999","journal-title":"Analyst"},{"key":"10.1016\/j.fct.2013.07.050_b0230","unstructured":"Tressou, J., 2005. M\u00e9thodes statistiques pour l\u2019\u00e9valuation du risque alimentaire. Paris: Ph.D. Thesis, Univ. Paris X."},{"key":"10.1016\/j.fct.2013.07.050_b0290","doi-asserted-by":"crossref","first-page":"1349","DOI":"10.1016\/j.fct.2004.03.016","article-title":"Probabilistic exposure assessment to food chemicals based on extreme value theory. Application to heavy metals from fish and sea products","volume":"42","author":"Tressou","year":"2004","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fct.2013.07.050_b0235","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.fbp.2007.10.004","article-title":"Effects of cooking methods on the proximate composition and fatty acid profile composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)","volume":"86","author":"T\u00fcrkkan","year":"2008","journal-title":"Food Bioprod. Process."},{"issue":"8773","key":"10.1016\/j.fct.2013.07.050_b0240","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/0140-6736(91)91846-M","article-title":"Coronary heart disease: seven dietary factors","volume":"338","author":"Ulbricht","year":"1991","journal-title":"Lancet"},{"key":"10.1016\/j.fct.2013.07.050_b0315","unstructured":"UKINC, (UK Committee for International Nature Conservation) 1979. Wildlife Introductions to Great Britain. Nature Conservancy Council, Peterborough, UK."},{"key":"10.1016\/j.fct.2013.07.050_b0245","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1007\/s11259-008-9082-6","article-title":"The control of risk in animal husbandry primary production","volume":"32","author":"Valfr\u00e9","year":"2008","journal-title":"Vet. Res. Commun."},{"key":"10.1016\/j.fct.2013.07.050_b0250","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1111\/j.1539-6924.1994.tb00029.x","article-title":"Can long-term exposure distributions be predicted from short-term measurements","volume":"14","author":"Wallace","year":"1994","journal-title":"Risk Anal."},{"key":"10.1016\/j.fct.2013.07.050_b0255","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.foodchem.2007.05.052","article-title":"Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets","volume":"106","author":"Weber","year":"2008","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2013.07.050_b0260","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1007\/BF02671370","article-title":"Lipid conversion factors for calculating fatty acids contents in foods","volume":"54","author":"Weihrauch","year":"1977","journal-title":"J. Am. Oil Chem. Soc."},{"key":"10.1016\/j.fct.2013.07.050_b0265","series-title":"Biostatistical Analysis","author":"Zar","year":"1999"}],"container-title":["Food and Chemical Toxicology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S027869151300505X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S027869151300505X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,3]],"date-time":"2025-10-03T21:16:54Z","timestamp":1759526214000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S027869151300505X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2013,10]]},"references-count":57,"alternative-id":["S027869151300505X"],"URL":"https:\/\/doi.org\/10.1016\/j.fct.2013.07.050","relation":{},"ISSN":["0278-6915"],"issn-type":[{"value":"0278-6915","type":"print"}],"subject":[],"published":{"date-parts":[[2013,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance","name":"articletitle","label":"Article Title"},{"value":"Food and Chemical Toxicology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fct.2013.07.050","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2013 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}