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  • مطالعه اثر روش‌های پخت بر غلظت عناصر ضروری نیکل، روی، مس و آهن در ماهی کپور معمولی پرورشی (Cyprinus carpio)

اشتراک گذاری

آدرس مقاله


کد مقاله : 535596 بازدید : 213 صفحه: 61 - 76

نوع مقاله: پژوهشی

مطالعه اثر روش‌های پخت بر غلظت عناصر ضروری نیکل، روی، مس و آهن در ماهی کپور معمولی پرورشی (Cyprinus carpio)

محورهای موضوعی : علوم و صنایع غذایی

ابوالفضل عسکری ساری 1 (دانشیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران)
سمیرا حسینی‌نژاد 2 (دانش آموخته کارشناسی ارشد تکثیر و پرورش آبزیان، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران)
مژده چله‌مال دزفول‌نژاد 3 (استادیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران)
محمد ولایت زاده 4 (باشگاه پژوهشگران جوان و نخبگان، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران)

تاریخ دریافت : 1394/04/12 تاریخ پذیرش : 1396/03/31 تاریخ انتشار : 1396/09/01

کلید واژه: ماهی, عضله, کپور معمولی, روش‌های پخت, عناصر ضروری,

چکیده مقاله :

این پژوهش به‌منظور تعیین و بررسی اثر روش های مختلف پخت بر روی غلظت عناصر ضروری آهن، مس، روی و نیکل در بافت عضله ماهی کپور معمولی (Cyprinus carpio) انجام شد. تعداد 75 نمونه ماهی از مجتمع پرورش ماهی آزادگان شهر اهواز تهیه شدند. برای اندازه‌گیری عناصر ضروری نمونه ها ابتدا با روش مرطوب، هضم شیمیایی شدند و سپس توسط دستگاه جذب اتمی میزان آن ها مشخص گردید. نتایج این پژوهش نشان داد که بالاترین و پایین ترین غلظت آهن در روش سرخ شده و بخارپز 31/0±54/3 و 11/0±64/1 میلی گرم بر 100 گرم وزن تر بود. بالاترین و پایین ترین میزان روی نیز متعلق به روش سرخ شده و بخارپز 09/0±74/1 و 09/0±24/1 میلی گرم بر 100 گرم وزن تر بود. بالاترین و پایین ترین غلظت مس در نمونه های مایکروویو و بخارپز 09/0±12/0 و 003/0±07/0 میلی گرم بر 100 گرم وزن تر به‌دست آمد. بالاترین و پایین ترین میزان نیکل در نمونه های سرخ شده و کباب‌پز 001/0±023/0 و 0002/0±016/0 میلی گرم بر 100 گرم وزن تر اندازه گیری شد. هم چنین در مقایسه غلظت عناصر ضروری 4 روش پخت، در تمامی روش ها بیشترین میزان متعلق به آهن و کمترین میزان متعلق به نیکل بود. میزان آهن در تمامی نمونه ها از استاندارد FDA پایین تر به‌دست آمد. میزان نیکل، روی و مس در تمامی نمونه ها از میزان حداکثر استاندارد جهانی WHO،MAFF ، NHMRC و FAO پایین تر بود.

چکیده انگلیسی:

This study was performed to evaluate the effect of different cooking methods on the level of iron, copper, zinc, and nickel in the muscle of Cyprinus carpio. For this purpose, 75 samples of fish with different sizes were obtained from Azadegan Aquaculture Center in Ahvaz. The samples were digested through the wet-digestion method and the concentrations of the essential elements were measured by Atomic Absorption Spectrophotometer. According to the results, fried and steamed samples had the highest (3.54±0.31 mg/100g wet weight) and lowest (1.64±0.11 mg/100g wet weight) concentration of iron. The highest and lowest concentration of zinc was recorded in the fried (1.74±0.09 mg/100g WW) and steamed (1.24±0.09 mg/100g WW) samples, respectively. In the case of copper, the highest (0.12±0.09 mg/100g WW) and lowest (0.07±0.003 mg/100g WW) concentration were recorded in the micro-waved and steamed specimens, respectively. The results for nickel was determined as 0.023±0.001 mg/100g WW and 0.016±0.0002 mg/100g WW in the fried and grilled fishes Moreover, the highest and the lowest level of essential elements which were recorded among the samples belonged to iron and nickel respectively. In all samples, the level of iron was recorded below the FDA limit. In addition, in all samples, the level of nickel, zinc, and copper was estimated below the maximum acceptable limit of WHO, MAFF, NHMRC, and FAO.

منابع و مأخذ:


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    •
  • · Turkmen, M., Turkmen, A., Tepe, Y. Ates, A. and Gokkus, K. (2009). Determination of metal contaminations in sea foods from Marmara, Aegean and Mediterranean Seas: twelve fish species. Food Chemistry, 108: 794-800.
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  • · World Health Organization (WHO), (1995). Health risks from marine pollution in the Mediterranean. Implications for Policy Makers. Part 1: 5-8.
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  • · Van- Duijn, J.R.C. (2000). Diseases of fishes. Narendra Publishing House. Dehli, India. pp. 174.
    •
_||_

  • · Musaiger, A.O. and DꞌSouza, R. (2008). The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Persian Gulf. Archives Latinoamercianos De Nutricion, 58(1): 103-109.
    •
  • · Ahmad, A.K. and Shuhaimi-Othman, M. (2010). Heavy metal concentration in sediments and fishes from Lake Chini, Pahang, Malaysia. Journal of Biological Sciences, 10(2): 93-100.
    •
  • · Atta, M.B., El-Sebaie, L.A., Noaman, M.A. and Kassab, H.E. (1997). The effect of cooking on the content of heavy metals in fish (Tilapia nilotica). Food Chemistry, 58(1-2): 1-4.
    •
  • · Askary Sary, A. and Velayatzadeh, M. (2014). Heavy metals in aquatics. Islamic Azad University Ahvaz Publication, 1st Edition, pp. 380. [In Persian]
    •
  • · Birungi, Z., Masola, M., Zaranyika, I. and Naigaga, M. (2007). Active bio monitoring of trace heavy metals using fish (Oreochromis niloticus) as bio indicator species. The Case of Nakivubo Wetland along Lake Victoria. Physics and Chemistry of the Earth, 32: 1350-1358.
    •
  • · Canli, M. and Atli, G. (2003). The relationship between heavy metal (Cd, Cr, Cu, Fe, Pb, Zn) levels and the size of six Mediterranean fish species. Journal of Environmental Pollution, 121: 129-136.
    •
  • · Chen, Y.C. and Chen, M.H. (2001). Heavy metal concentrations in nine species of fishes caught in coastal waters off Ann-Ping, S.W. Taiwan. Journal of Food and Drug Analysis, 9: 107-114.
    •
  • · Collings, S.E., Johnson, M.S. and Leach, R.T. (1996). Metal contamination of Angler-caught fish from the Mersey estuary. Marine Environmental Research, 41 (3): 281-297.
    •
  • · Ersoy,  B., Yanar, Y., Kucukgulmez, A. and Celik, M. (2006). Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785). Food Chemistry, 99: 748–751.
    •
  • · Ersoy, B. and Ozeren, A. (2009). The effect of cooking methods on mineral and vitamin contents of African cat fish. Food Chemistry, 115(2): 419-422.
    •
  • · Ersoy, B. (2011a). Effect of cooking methods on the heavy metal concentration of the African catfish (Clarias gariepinus). Journal of Food Biochemistry, 35(2): 351-356.
    •
  • · Ersoy, B. (2011b). Effect of cooking method on the proximate, mineral and fatty acid of European eel (Anguilla Anguilla). International Journal of Food Science and Technology, 46(3): 522- 527.
    •
  • · Esmaili Sari, A. (2002). Pollution, Health and Environmental Standards. Naghshmehr Publisher, pp. 767. [In Persian]
    •
  • · Ghaedi, M., Shokrollahi, A., Kianfar, A.H., Pourfarokhi, A., Khanjari, N., Mirsadeghi, A.S. et al. (2009). Pre concentration and separation of trace amount of heavy metal ions on bis (2-hydroxy acetophenone) ethylendiimine loaded on activated carbon. Journal of Hazardous Materials, 162: 1408–1414.
    •
  • · Gokoglu, N., Yrlikayan, P. and Cengiz, E. (2004). Effect of cooking methods on the proximate composition and mineral content of rainbow trout (Oncorhynchus mykiss). Food Chemistry, 84: 19-22.
    •
  • · He, M., Ke, C. and Wang, W. (2010). Effect of cooking and sub-cellular distribution on the bio accessibility of trace elements in two marine fish species. Journal of Agricultural and Food Chemistry, 58: 3517- 3523.
    •
  • · Jalali Jafari, B. (2007). Environmental diseases and feeding of fishes. Partoo Vagheeh Danesh Negar Publication, 1st Edition, pp. 420. [In Persian]
    •
  • · Jalali Jafari, B. and Aghazadeh Meshgi, M. (2007). Fish poisoning caused by heavy metals in water and the importance of public heath, Maan Publication, 1st Edition, pp. 134. [In Persian]
    •
  • · Mckinney, J. and Ron, R. (1992). Metal bioavailability. Environmental Science and Technology, 26: 1298-1299.
    •
  • · Olowu, R.A., Ayejuyo, O.O., Adewuyi, G.U., Adejoro, I.A., Denloye, A.A.B., Babatunde, A.O. et al. (2010). Determination of heavy metals in fish tissues, water and sediment from Epe and Badagry Lagoons, Lagos, Nigeria. Journal of Chemistry, 7 (1): 215-221.
    •
  • · Ozogul, Y., Ozogul, F., Kuley, E., Serhatozkutuk, A., Gokbulut, C. and Kose, S. (2007). Biochemical sensory and microbiological attributes of wied turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. Food Chemistry, 99: 752-758.
    •
  • · Puwastien, P., Judprasong, K., Kettwan, E., Vasanchitt, K., Nakngamanog, Y. and Bhattachayjee, L. (1999). Proximate composition of raw and cooked Thai fresh water and marine fish. Journal of Food Composition and Analysis, 12: 9-16.
    •
  • · Razavi-Shirazi, H. (2007). Seafood Technology (1). Parse Negar Publication, 2nd Edition, pp. 325. [In Persian]
    •
  • · Rouessac, F. and Rouessac, A. (2007). Chemical Analysis Modern Instrumentation Methods and Techniques. 2nd Edition, England, John Wiley & Sons Ltd.
    •
  • · Sadeghi Rad, M., Amini Ranjbar, Gh., Arshad, A. and Joshiedeh, H. (2005). Assessing heavy metal content of muscle tissue and caviar of Acipenserpersicus and Acipenserstellatus in southern Caspian Sea. Iranian Scientific Fisheries Journal, 14(3): 79-100. [In Persian]
    •
  • · Sidhu, K.S. (2003). Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38: 336-344.
    •
  • · Turkmen, M. and Ciminli, C. (2007). Determination of metals in fish and mussel species by inductively coupled plasma-atomic emission spectrometry. Food Chemistry, 103: 670-675.
    •
  • · Turkmen, M., Turkmen, A., Tepe, Y. Ates, A. and Gokkus, K. (2009). Determination of metal contaminations in sea foods from Marmara, Aegean and Mediterranean Seas: twelve fish species. Food Chemistry, 108: 794-800.
    •
  • · Tuzen, M. (2009). Toxic and essential trace elemental contents in fish species from the Black Sea, Turkey. Journal of Food and Chemical Toxicology, 47 (9): 2302-2307.
    •
  • · World Health Organization (WHO), (1995). Health risks from marine pollution in the Mediterranean. Implications for Policy Makers. Part 1: 5-8.
    •
  • · Van- Duijn, J.R.C. (2000). Diseases of fishes. Narendra Publishing House. Dehli, India. pp. 174.
    •

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