İstanbul İlinin Çeşitli Bölgelerinde Satışa Sunulan Karides, Hamsi ve Mezgit'in Et Dokusundaki Polisiklik Aromatik Hidrokarbon (PAH) Düzeylerinin Tespit Edilmesi

Abstract

Bu çalışmada İstanbul'un günlük hareketliliğinin en yoğun olduğu sekiz farklı sahil şeridi bölgesinden elde edilen Hamsi, Karides ve Mezgit türlerindeki 16 farklı Polisiklik Aromatik Hidrokarbon (PAH) bileşenlerinin konsantrasyonları incelenmiştir. TPAH değerleri incelendiğinde en yoğun TPAH (maksimum: 2202 15 ng/g) sekiz farklı bölgeden elde edilen karides örneklerinin altısında gözlenmiştir. Tüm gruplar arasında istatistiksel fark tespit edilmiştir (P<0.05). Karides tüm çalışma süresince en yüksek TPAH içeren grup olurken, hamsi ikinci sırada yer almıştır. Bu durum gıda güvenliği ve halk sağlığı açısından dikkate alınması gereken önemli bir veri olarak dikkati çekmektedir.    

Keywords

• Karides,PAH,Gıda güvenliği,Hamsi,Mezgit

Determination of Polycyclic Aromatic Hydrocarbon (PAH) Levels in Meat Tissue of Shrimp, Anchovy and Whiting for Sale in Various Regions in Istanbul Province

Abstract

In this study, the concentrations of 16 different polycyclic aromatic hydrocarbon (PAH) components were examined in anchovy, shrimp and whiting species from Istanbul’s eight different coastal belt regions having intense daily activity. When TPAH values were investigated, the highest TPAHs (maximum: 2202 15 ng/g) were found in shrimp samples at six of eight different regions. However, statistical difference was found between all groups (P<0.05).The shrimp was the group having the highest TPAH during the whole study, while the anchovy was the second.  This is important data that should be considered in terms of food safety and public health.

Keywords

• Food safety,Anchovy,Shrimp,Whiting,PAH

References

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