Biopřístupnost rtuti z ryb a rybích výrobků

The work is aimed at determining bioaccessible mercury content of fish and fish products. In the theoretical part is described mercury, health risk, levels of mercury in food, descriptions of each species, fish consumption, chemical composition and nutritional importance of fish consumption, UBM method and methods for the determination of mercury. Firstly, in the practical part the total mercury contents were measured, then there was carried out the UBM test and finally, bioaccessible levels of mercury were analyzed. Analyzed samples of fish and fish products were purchased in the markets of Czech Republic. The analysis of mercury was performed by atomic absorption spectrometer AMA 254. Limits established by legislation (Commission Regulation (EC) No. 1881/2006 as amended) were exceeded in 11 samples. The lowest percentage of mercury bioaccessibility has been found in samples of frozen marlin and the highest percentage were measured at a sample of bigeye smoked tuna