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

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TAHERI A.; GHAFFARI M.; NIKDEL M.

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Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:8 | Issue:3 (31) Page(s): 13-21

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Title

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

Author(s)

TAHERI A. | GHAFFARI M. | NIKDEL M. | Issue Writer Certificate

Keywords

histamineQ1

volatile nitrogenous compoundsQ2

thiobarbituric acidQ1

canned TunaQ1

Konarak cityQ1

Abstract

Pure quality of fisheries products and also the risk of community health may be created due to disregard the correct fish preservation technique. Canning of fish, in addition to being a method of conservation, will improve its flavor and quality, and determination of some indices in canned fish will help to confirm 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 the 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 show any significant differences in terms of thiobarbituric 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.

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APA: Copy

TAHERI, A., GHAFFARI, M., & NIKDEL, M.. (2018). Investigation of histamine, thiobarbituric acid and total volatile nitrogenous content of canned Tuna fish produced in some processing plants of the Konarak industrial town. JOURNAL OF FOOD HYGIENE, 8(3 (31) ), 13-21. SID. https://sid.ir/paper/222798/en

Vancouver: Copy

TAHERI A., GHAFFARI M., NIKDEL M.. Investigation of histamine, thiobarbituric acid and total volatile nitrogenous content of canned Tuna fish produced in some processing plants of the Konarak industrial town. JOURNAL OF FOOD HYGIENE[Internet]. 2018;8(3 (31) ):13-21. Available from: https://sid.ir/paper/222798/en

IEEE: Copy

A. TAHERI, M. GHAFFARI, and M. NIKDEL, “Investigation of histamine, thiobarbituric acid and total volatile nitrogenous content of canned Tuna fish produced in some processing plants of the Konarak industrial town,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 3 (31) , pp. 13–21, 2018, [Online]. Available: https://sid.ir/paper/222798/en

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