Researchers at Chalmers University of Technology in Sweden have developed a new packaging solution that can reduce the ...

According to the team, they created a new method of packaging that puts the tuna in a water-based solution that contains 1.2% cysteine, an amino acid that draws mercury out of the fish.

"By knowing that, we decided to add one of them, cysteine, to a water solution in which fish meat can be immersed. We believed this would allow some of the mercury to be drawn out and instead bind ...

Proteins in tuna tissues, particularly sulfur-containing amino acids, strongly bind and accumulate mercury due to the strong interactions involving thiol groups from these amino acids. "By knowing ...

A recent article published in Global Challenges proposed a novel approach to lowering mercury levels in fish meat during post-packaging storage, which could potentially extend its safe consumption ...

They show that the amount of inorganic mercury taken up by these bacteria, together with their rate of mercury methylation, is higher in the presence of the amino acid cysteine, and suggest that ...

More information: Przemysław Strachowski et al, New Insight into Mercury Removal from Fish Meat Using a Single‐Component ...

In the image you can see one of the researchers pouring the liquid amino acid cysteine into a jar of canned ... up to 35 percent of the accumulated mercury in canned tuna, significantly reducing ...