{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,14]],"date-time":"2026-02-14T09:36:24Z","timestamp":1771061784592,"version":"3.50.1"},"reference-count":39,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,1,24]],"date-time":"2024-01-24T00:00:00Z","timestamp":1706054400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study addresses the effect of various cooking approaches on total Hg (HgT) and total Se (SeT) contents in three predatory fish species. For this purpose, samples of swordfish, dogfish, and tuna from regular French (fish) markets were cooked by boiling, steaming, grilling, and frying, respectively. The levels of HgT and SeT in raw and cooked samples were determined by inductively coupled plasma-mass spectrometry. The data showed a significant increase in HgT and SeT levels between raw and cooked samples (33% of the samples for SeT and 67% for HgT) due to the water loss during the cooking. High intra-species variation related to HgT and SeT levels was found. Considering the level of exposure to HgT through fish consumption and taking also into account the possible protective effect of Se (expressed here via the Se\/Hg molar ratio), the safest cooking approach corresponds to grilled swordfish, fried tuna, and steamed dogfish, which show Se\/Hg molar ratios of (1.0 \u00b1 0.5), (4.3 \u00b1 4.2), and (1.0 \u00b1 0.6), respectively.<\/jats:p>","DOI":"10.3390\/foods13030374","type":"journal-article","created":{"date-parts":[[2024,1,24]],"date-time":"2024-01-24T07:42:16Z","timestamp":1706082136000},"page":"374","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["The Impact of Various Types of Cooking on the Fate of Hg and Se in Predatory Fish Species"],"prefix":"10.3390","volume":"13","author":[{"given":"Mariana","family":"Ribeiro","sequence":"first","affiliation":[{"name":"Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France"},{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, INSA IP, Av. Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"Centre for Structural Chemistry, Institute of Molecular Sciences, Chemical Engineering Department, Higher Technical Institute, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-4527-6481","authenticated-orcid":false,"given":"Laur\u00e8ne","family":"Douis","sequence":"additional","affiliation":[{"name":"Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9708-1043","authenticated-orcid":false,"given":"Jos\u00e9 Armando Lu\u00edsa da","family":"Silva","sequence":"additional","affiliation":[{"name":"Centre for Structural Chemistry, Institute of Molecular Sciences, Chemical Engineering Department, Higher Technical Institute, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal"}]},{"given":"Isabel","family":"Castanheira","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, INSA IP, Av. Padre Cruz, 1649-016 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6474-8681","authenticated-orcid":false,"given":"Axelle","family":"Leufroy","sequence":"additional","affiliation":[{"name":"Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France"}]},{"given":"Petru","family":"Jitaru","sequence":"additional","affiliation":[{"name":"Laboratory for Food Safety, University Paris Est Creteil, Anses, 94700 Maisons-Alfort, France"}]}],"member":"1968","published-online":{"date-parts":[[2024,1,24]]},"reference":[{"key":"ref_1","unstructured":"FAO (2020). 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