A study conducted by the FDA in 199

A study conducted by the FDA in 1993 compared methylmercury concentrations in 220 samples of water- and oilpacked canned white (albacore) and light (generally skipjack) tuna (Yess, 1993). The author found a statistically significant difference between levels of methylmercury in water- and spring water-packed cans vs. oil- and vegetable oil-packed cans (0.18 and 0.21 ppm vs. 0.07 and 0.10 ppm, respectively). However, the lower concentrations in the oilpacked
cans are most likely related to the fact that they were not drained prior to analysis, whereas the waterpacked cans were. Mercury concentrations in water- vs. oil-packed cans of white tuna were not reported separately from the light tuna. As shown in Table 2, 71 cans of solid
white tuna and 19 cans of chunk white tuna were reported to have ave. methylmercury concentrations of 0.26 and 0.31 ppm, respectively. Methylmercury has been found to account for anywhere from 67% to 95% of the total mercury in fish (Andersen & Depledge, 1997; Cappon & Smith, 1982; Vlieg, Murray, & Body, 1993).

Results (Indonesian) 2:

Sebuah studi yang dilakukan oleh FDA pada tahun 1993 dibandingkan konsentrasi methylmercury dalam 220 sampel air dan oilpacked kaleng putih (albacore) dan cahaya (umumnya cakalang) tuna (Yess, 1993). Penulis menemukan perbedaan yang signifikan secara statistik antara tingkat methylmercury dalam air-dikemas kaleng air dan musim semi vs kaleng-dikemas minyak minyak dan nabati (0,18 dan 0,21 ppm vs 0.07 dan 0.10 ppm, masing-masing). Namun, konsentrasi yang lebih rendah di oilpacked
kaleng yang paling mungkin berkaitan dengan fakta bahwa mereka tidak dikeringkan sebelum analisis, sedangkan kaleng waterpacked yang. Konsentrasi merkuri dalam air-vs kaleng-dikemas minyak tuna putih tidak dilaporkan secara terpisah dari tuna cahaya. Seperti terlihat pada Tabel 2, 71 kaleng padat
tuna putih dan 19 kaleng potongan tuna putih dilaporkan memiliki ave. konsentrasi methylmercury dari 0.26 dan 0.31 ppm, masing-masing. Methylmercury telah ditemukan untuk menjelaskan di mana saja dari 67% sampai 95% dari total merkuri dalam ikan (Andersen & Depledge, 1997; Cappon & Smith, 1982; Vlieg, Murray, & Tubuh, 1993).