Balık Konservelerinde Histamin ve pH Düzeylerinin Belirlenmesi Üzerine Bir Çalışma

Öz

Anahtar Kelimeler

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Balık Konservelerinde Histamin ve pH Düzeylerinin Belirlenmesi Üzerine Bir Çalışma

Öz

Histamin zehirlenmesi yüksek seviyelerde histamin içeren gıdaların tüketilmesi sonucu meydana gelen gıda kaynaklı bir intoksikasyondur. Histamin, gıdalarda bulunan serbest histidinin mikrobiyel kökenli enzimler tarafından dekarboksilasyonu sonucu meydana gelen bir biyojen amindir. Histamin birçok gıda zehirlenmesine sebep olmaktadır. Bu çalışmada Van’daki marketlerden toplanan balık konserveleri histamin ve pH yönünden incelendi. 12 ton, 9 uskumru, 7 sardunya olmak üzere toplam 28 örnek incelendi. Histamin tayininde spectroflorometrik yöntem kullanıldı. İncelenen tüm örneklerde histamin tespit edildi. Belirlenen histamin içeriği maksimum 78.33, minimum 19.34 ve ortalama 27.0512.32 olarak belirlendi. pH değerleri ise maksimum 6.48, minimum 5.12 ve ortalama 5.850.30 olarak belirlendi. Belirlenen histamin düzeyleri toksik düzey olarak kabul edilen 50mg/100g’dan daha düşük bulundu. Konserveler arasındaki fark histamin ve pH için istatistiksel olarak anlamlı (p < 0.01)bulundu

Anahtar Kelimeler

• Histamin, Konserve, Ton

Kaynakça

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