بررسی میزان هیستامین، تیوباربیوتوریک اسید و ازت فرار کل در کنسرو تون ماهی تولید شده در برخی کارخانه‌های شهرک صنعتی کنارک
محورهای موضوعی :
علوم و صنایع غذایی
علی طاهری
1
,
مصطفی غفاری
2
,
محمد نیکدل
3
1 - دانشیار فرآوری محصولات شیلاتی، گروه شیلات، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران
2 - دانشیار بهداشت و بیماری های آبزیان، گروه شیلات، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران
3 - دانش آموخته کارشناسی ارشد فرآوری محصولات شیلاتی، پردیس دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران
تاریخ دریافت : 1396/02/29
تاریخ پذیرش : 1397/02/04
تاریخ انتشار : 1397/07/01
کلید واژه:
هیستامین,
تیوباربیتوریک اسید,
بازهای ازته فرار,
کنسرو ماهی تون,
شهرستان کنارک,
چکیده مقاله :
عدم رعایت نکات مختلف نگه داری صحیح ماهیان به افت کیفیت آن ها منجر می شود و سلامت جامعه را به خطر می‌اندازد. کنسرو نمودن ماهی علاوه بر یک روش نگه داری در ایجاد طعم مطلوب نیز مؤثر می باشد و تعیین برخی شاخص ها به تأیید کیفیت کنسرو ماهی کمک می‌نماید. این مطالعه به‌منظور بررسی شاخص های سلامت کیفی کنسروهای تولید شده در کارخانجات شهرک صنعتی کنارک استان سیستان و بلوچستان انجام گرفت. میزان هیستامین، بازهای ازته فرار و شاخص تیوباربیتوریک اسید 210 کنسرو تولید شده در سه کارخانه شهرک صنعتی کنارک مورد بررسی و تجزیه و تحلیل آماری قرار گرفت. در این مطالعه از آنالیز واریانس یک طرفه و پس آزمون دانکن استفاده شد. بیش‌ترین میزان متوسط نمک مربوط به نمونه کنسرو "الف" و کم‌ترین آن متعلق به نمونه کنسرو "ج" بود و اختلاف بین تیمارها به‌لحاظ آماری معنی دار نبود (05/0<p). نتایج حاصل نشان داد میزان هیستامین در کنسروهای مورد بررسی زیر حد آستانه 50 ppm بوده و از نظر مصرف مشکلی ندارند. کنسروها از نظر شاخص تیوباربیتوریک اسید تفاوت معنی داری نشان نداده و میزان بازهای ازته فرار در آن ها حد قابل قبولی داشت. بنابر مطالعه حاضر هر سه نوع کنسرو مورد بررسی در وضعیت مطلوبی از نظر حفظ ایمنی و سلامت مصرف کننده داشتند.
چکیده انگلیسی:
Pure quality of fisheries products and also risk of community health may be creation due to disregard the correct fish preservation technique. Canning of fish, in addition of being a method of conservation will improve its flavor and quality, and determination of some indices in canned fish will help confirming the quality of fish. This study aimed to determine the quality health indices of the cans produced in canning factories in the industrial town of Konarak in Sistan and Baloochestan Province. The amount of histamine, Volatile Nitrogenous compounds, thiobarbituric acid of 210 Tuna fish can produce in 3 factories in the Konarak industrial town was measured statistically. One way Anova and Duncan Multiple range Test was used in this study. The highest content of salt was in cans of the first factory and the least was belong to the cans of third factory and the difference between treatments was not statistically significant (p<0.05). The results showed the amount of histamine in all of the samples were under the amount of 50 ppm, which is determined as the standard limit to be safe for consumption. The samples did not showed and significant differences in terms of tiobarbituric acid and the amount of volatile nitrogenous compounds were in the acceptable range. The results of the study proved canned fish produced by these three factories are healthy and safe for consumption
منابع و مأخذ:
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· Goulas, A.E., and Kontominas, M.G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1): 287–296.
· Jeon, C.O., Kamil, Y.V.A., and Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of Herring and Atlantic Cod. Journal of Agricultural and Food Chemistry, 50: 5167-5178.
· Kose, C., Quantick, P., and Hall, G. (2003). Changes in the level of histamine during processing and storage of fish meal. Animal Feed Science and Technology, 107: 161-172.
Lehane, L., and Olley, J. (2000). Histamine fish poisoning (Revisited). International Journal of Food Microbiology, 58:1-7.
· Lopez-Sabater, E.I., Rodrguez-Jerez, J.J., Hernandez-Herrero, M., and Mora-Ventura, M.T. (1996). Incidence of histamine forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, 28(3): 411-418.
· Middlebrooks, B.L., Toom, P.M., and Douglas, W.L. (1988). Effects of storage time and temperature on the micro flora and amine development in Spanish mackerel. Journal of Food Science, 53:1024-1029.
· Mazorra‐Manzano, M.A., Pacheco‐Aguilar, R., Díaz‐Rojas, E.I., and Lugo‐Sánchez, M.E. (2000). Postmortem changes in black skipjack muscle during storage in ice. Journal of Food Science, 65(5): 774-779.
· Mohan, C.O., Ravishankar, C.N., Lalitha, K.V., and Gopal, T.S. (2012) Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1): 167-174.
Nakovich, L. (2003). Analysis of biogenic by GC/FID and GC/MS. M.Sc thesis in chemistry. Faculty of Virginia Polytechnic Institute and State University. Virginia. 70 p.
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· Rahimi, E., Nayebpour, F., Alian, F. (2012). Determination of Histamine in Canned Tuna Fish Using ELISA Method. American-Eurasian Journal of Toxicological Sciences, 4(2): 64-66.
· Rehbein, H., Oehlenschhager, J. (2009). Fishery Product, quality, safety and authenticity. Blackwell publishing Ltd.
· Rogers, P.L., and Staruszkiewicz, W. (1997). Gas chromatographic method for putrescine and cadaverine in canned tuna and Mahi mahi and fluorometric method for histamine (minor modification of AOAC official method 977. B): Collaborative study. Journal of AOAC International, 80.
· Shahidi, F., Zhong, Y. (2005). Lipid oxidation: measurement methods (6th Ed.). Memorial university of Newfoundland, Canada. 357-385.
· Sidwell, C.G., Salwin, H., Benca, M., Mitchell, J.H. (1954). The use of thiobarbituric acid as a measure of fat oxidation. Journal of the American Oil Chemists’ Society, 31(12): 603–606.
· Venugopal V. (2002). Biosensors in fish production and quality control. Biosensors & Bioelectronics, 17:47–157.
· Woyewoda, A.D., Shaw, S.J., Ke, P.J., and Burns, B.G. (1986). Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fish and Aquatic Science, 1448p.
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· AL-Abdessalam, T.Z. (1995). Marine Species of the sultanate of Oman. Oman: Marine Science and Fisheries Center, Ministry of Agriculture and Fisheries.
· AOAC. (2005). Association of Official Analytical Chemist, Official Methods of Analysis 18th Ed., AOAC international, suite 500, 481 north frederick avenue, gaithersburg, Maryland 20877-2417, USA.
· Bean, N.H., and Griffin, P.M. (1990). Food born disease outbreak in the United States, 1973-1987. Journal of Food Protection, 53: 804- 817.
Connell, J.J. (2002). Quality Control in Fish Industry. Torry Advisory Note. No. 58.
· El-Deen, G., and El-Shamery, M.R. (2010). Studies on contamination and quality of fresh fish meats during storage. Academic Journal of Biological Science, 2: 65-74.
· Food and Drug administration (FDA), (1998). Scombrotoxin (histamine) formation in fish and fishery products hazards and Control guide (Znded, pp73-90) Washington, DC: Department of Health and Human Services, Public Health services, Nutrition, Office of Sea Food.
· Galurini, E. (1996). Heavy metals and histamine in fish products. Histamine content during 1988-1995. Industry Alimentary, 35(353):1194-1198.
· Goulas, A.E., and Kontominas, M.G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1): 287–296.
· Jeon, C.O., Kamil, Y.V.A., and Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of Herring and Atlantic Cod. Journal of Agricultural and Food Chemistry, 50: 5167-5178.
· Kose, C., Quantick, P., and Hall, G. (2003). Changes in the level of histamine during processing and storage of fish meal. Animal Feed Science and Technology, 107: 161-172.
Lehane, L., and Olley, J. (2000). Histamine fish poisoning (Revisited). International Journal of Food Microbiology, 58:1-7.
· Lopez-Sabater, E.I., Rodrguez-Jerez, J.J., Hernandez-Herrero, M., and Mora-Ventura, M.T. (1996). Incidence of histamine forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, 28(3): 411-418.
· Middlebrooks, B.L., Toom, P.M., and Douglas, W.L. (1988). Effects of storage time and temperature on the micro flora and amine development in Spanish mackerel. Journal of Food Science, 53:1024-1029.
· Mazorra‐Manzano, M.A., Pacheco‐Aguilar, R., Díaz‐Rojas, E.I., and Lugo‐Sánchez, M.E. (2000). Postmortem changes in black skipjack muscle during storage in ice. Journal of Food Science, 65(5): 774-779.
· Mohan, C.O., Ravishankar, C.N., Lalitha, K.V., and Gopal, T.S. (2012) Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids, 26(1): 167-174.
Nakovich, L. (2003). Analysis of biogenic by GC/FID and GC/MS. M.Sc thesis in chemistry. Faculty of Virginia Polytechnic Institute and State University. Virginia. 70 p.
· No, H.K., Meyers, S.P., Prnyawiwatkul, W., Xu, Z. (2007). Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science, 72: 87- 100.
· Rahimi, E., Nayebpour, F., Alian, F. (2012). Determination of Histamine in Canned Tuna Fish Using ELISA Method. American-Eurasian Journal of Toxicological Sciences, 4(2): 64-66.
· Rehbein, H., Oehlenschhager, J. (2009). Fishery Product, quality, safety and authenticity. Blackwell publishing Ltd.
· Rogers, P.L., and Staruszkiewicz, W. (1997). Gas chromatographic method for putrescine and cadaverine in canned tuna and Mahi mahi and fluorometric method for histamine (minor modification of AOAC official method 977. B): Collaborative study. Journal of AOAC International, 80.
· Shahidi, F., Zhong, Y. (2005). Lipid oxidation: measurement methods (6th Ed.). Memorial university of Newfoundland, Canada. 357-385.
· Sidwell, C.G., Salwin, H., Benca, M., Mitchell, J.H. (1954). The use of thiobarbituric acid as a measure of fat oxidation. Journal of the American Oil Chemists’ Society, 31(12): 603–606.
· Venugopal V. (2002). Biosensors in fish production and quality control. Biosensors & Bioelectronics, 17:47–157.
· Woyewoda, A.D., Shaw, S.J., Ke, P.J., and Burns, B.G. (1986). Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fish and Aquatic Science, 1448p.
