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

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

2 دانش آموخته کارشناسی ارشد تکثیر و پرورش آبزیان، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

3 استادیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

4 باشگاه پژوهشگران جوان و نخبگان، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران

چکیده

این پژوهش به‌منظور تعیین و بررسی اثر روش­های 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 نمونه­ها ابتدا با روش مرطوب، هضم شیمیایی شدند و سپس توسط دستگاه جذب اتمی میزان آن­ها مشخص گردید. نتایج این پژوهش نشان داد که بالاترین و پایین­ترین غلظت آهن در روش سرخ شده و بخارپز 31/0±54/3 و 11/0±64/1 میلی­گرم بر 100 گرم وزن تر بود. بالاترین و پایین­ترین میزان روی نیز متعلق به روش سرخ شده و بخارپز 09/0±74/1 و 09/0±24/1 میلی­گرم بر 100 گرم وزن تر بود. بالاترین و پایین­ترین غلظت مس در نمونه­های مایکروویو و بخارپز 09/0±12/0 و 003/0±07/0 میلی­گرم بر 100 گرم وزن تر به‌دست آمد. بالاترین و پایین­ترین میزان نیکل در نمونه­های سرخ شده و کباب‌پز 001/0±023/0 و 0002/0±016/0 میلی­گرم بر 100 گرم وزن تر اندازه­گیری شد. هم­چنین در مقایسه غلظت عناصر ضروری 4 روش پخت، در تمامی روش­ها بیشترین میزان متعلق به آهن و کمترین میزان متعلق به نیکل بود. میزان آهن در تمامی نمونه­ها از استاندارد FDA پایین­تر به‌دست آمد. میزان نیکل، روی و مس در تمامی نمونه­ها از میزان حداکثر استاندارد جهانی WHO،MAFF ، NHMRC و FAO پایین­تر بود.

کلیدواژه‌ها


عنوان مقاله [English]

Study on the effects of different cooking methods on concentration of essential elements (Fe, Zn, Cu, Ni) in Cyprinus Carpio

نویسندگان [English]

  • Askary Sary A., Askary Sary A., 1
  • S. Hosseini Nezhad 2
  • M. Chelemal Dezfoul Nezhad 3
  • M. Velayatzadeh 4
1 Associate Professor of Department of Aquaculture, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 MSc Graduate in Aquaculture, Science and Research Branch, Islamic Azad University, Ahvaz, Iran
3 Assistant Professor of Department of Aquaculture, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
4 Young Researchers and Elite Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
چکیده [English]

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.

کلیدواژه‌ها [English]

  • Cyprinus carpio
  • Methods of Cooking
  • trace elements
  • Muscle
  • fish
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