科学家开发新的包装,将罐装金枪鱼中的汞减少35%,提高海产食品的安全性。 Scientists develop new packaging that reduces mercury in canned tuna by up to 35%, enhancing seafood safety.

瑞典理工大学夏默斯理工学院的研究人员发明了一种新的包装方法,可以将罐头金枪鱼中的汞含量降低35%。 Researchers at Chalmers University of Technology in Sweden have created a new packaging method that can reduce mercury levels in canned tuna by up to 35%. 该方法使用基于水的cystene溶液,它与鱼类中的汞结合,在不改变金枪鱼的口味或外观的情况下减少其存在。 The method uses a water-based cysteine solution, which binds to mercury in the fish, reducing its presence without altering the tuna's taste or appearance. 这种创新可能导致更安全的海产食品消费。 This innovation could lead to safer seafood consumption. 需要开展进一步的研究,以便将汞从溶液中去除。 Further studies are needed to remove the mercury from the solution.