Afonso, Cláudia Isabel MedeirosMartins, Maria Luísa LouroMatos, Joana Patrícia da Silva2015-03-192015-03-192014Matos, J.P.S. - Influência da bioacessibilidade do selénio, mercúrio e metilmercúrio na identificação do benefício/perigo associado ao consumo de Tintureira crua e cozinhada. Lisboa: ISA, 2014, 72 p.http://hdl.handle.net/10400.5/8244Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaThis study aimed to identify the hazard associated with raw a cooked blue shark consumption given the bioaccessibility of Se, Hg and MeHg, using in vitro digestion method. After culinary treatments was verify an increase of Se, Hg and MeHg content, where in grilled blue shark was the one displaying highest values. The results of the bioaccessibility assessment of Se, Hg and MeHg in raw and cooked blue shark showed that Se bioaccessibility was higher than 83% (grilling treatment), but for Hg and MeHg showed a lower bioaccessibility, namely on grilled blue shark, which was the one displaying lowest values of 52 and 53%, respectively. A hazard assessment of raw and cooked blue shark consumption on the basis of the MeHg content on initial sample and after human digestion simulation was carried out. Considering an adult with 60 kg and infant 20 kg body weight, showed that all samples analysed exceeded the PTWI and TWI ratios established by FAO/WHO and EFSA, respectively. However, all Se-Heath Beneficial Values were negative, thus meaning a high MeHg health risk in the consumption of this speciesporblue sharkPrionace glaucaculinary treatmentseleniummethylmercurybioaccessibilityhazard identificationmaster thesis201921014