بررسی میزان هیستامین، تیوباربیوتوریک اسید و ازت فرار کل در کنسرو تون ماهی تولید شده در برخی کارخانه‌های شهرک صنعتی کنارک

نوع مقاله: مقاله پژوهشی

نویسندگان

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

چکیده

عدم رعایت نکات مختلف نگه­داری صحیح ماهیان به افت کیفیت آن­ها منجر می­شود و سلامت جامعه را به خطر می‌اندازد. کنسرو نمودن ماهی علاوه بر یک روش نگه­داری در ایجاد طعم مطلوب نیز مؤثر می­باشد و تعیین برخی شاخص­ها به تأیید کیفیت کنسرو ماهی کمک می‌نماید. این مطالعه به‌منظور بررسی شاخص­های 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 معنی­دار 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 معنی­داری نشان نداده و میزان بازهای ازته فرار در آن­ها 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.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of histamine, tiobarbituric acid and total volatile nitrogenous content of canned Tuna fish produced in some factories of the Konarak industrial town

نویسندگان [English]

  • A. Taheri 1
  • M. Ghaffari 2
  • M. Nikdel 3
1 Associate Prof. of Fish Processing Technology, Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
2 Associate Prof., Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
3 Ms.C of Fish Processing Technology, Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
چکیده [English]

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

کلیدواژه‌ها [English]

  • Histamine
  • volatile nitrogenous compounds
  • thiobarbituric acid
  • canned Tuna
  • Konarak city
 
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