Türk Marketlerinde Satışa Sunulan Çeşitli Balık Ürünlerinin Biyojenik Amin ve Trimetilamin İçerikleri

Yıl 2022, Cilt: 18 Sayı: 1, 13 - 23, 01.03.2022

Gülsün Özyurt , Ali Serhat Özkütük , Esmeray Küley Boğa

https://doi.org/10.22392/actaquatr.906996

Öz

Çalışmada Türk marketlerinde ticari olarak satılan 17 farklı işlenmiş balık ürününün (dondurulmuş Alaska mezgiti, hamsi filetosu, sardalya filetosu, berlam filetosu, Asya kedi balığı filetosu, palamut, Atlantik somon; tütsülenmiş kurutulmuş uskumru, alabalık, Atlantik somon; marine edilmiş uskumru, hamsi, kırmızı biber soslu hamsi ve acı biber soslu hamsi; tütsülenmiş-marine edilmiş uskumru, hamsi) biyojenik amin içeriği hızlı HPLC metodu kullanılarak analiz edilmiştir. Balık ürünlerinde en fazla miktarda bulunan biyojenik aminler putresin, spermidin, spermin ve dopamin olmuştur. Test edilen balık ürünleri arasında histamin birikimi sadece dondurulmuş Atlantik somon, marine kurutulmuş uskumru ve marine acı biber soslu hamside gözlenmiş olup, 10 mg/100 g olarak belirtilen yasal limitin altında kalmıştır. Balık ürünlerinde tiramin histamine kıyasla daha yüksek oranda birikime uğramıştır. En yüksek tiramin içeren balık ürünleri, 8,5 mg/100 g, 5,27 mg/100 g ve 3,5 mg/100 g değer ile dondurulmuş Atlantik somon, acı biber soslu marine hamsi ve tütsülenmiş-marine uskumru olmuştur. Putresin ve kadeverin birikimi tüm balık ürünlerinde sırasıyla < 33,53 ve < 19,87 mg/100 g olarak bulunmuştur. Balık ürünlerinin trimetilamin (TMA) içeriği ise 6,6-22 mg/100 g arasında olmuştur. Balık örneklerinde toplam biyojenik amin değeri en düşük dondurulmuş Alaska mezgitinde gözlenirken (28,8 mg/100 g), dondurulmuş Atlantik somon en yüksek biyojenik amin içeren (232,3 mg/100 g) balık ürünü olmuştur. Çalışma sonucunda, test edilen çoğu işlenmiş balık ürününün iyi kalitede olduğu gözlenmiştir. Ancak bu sonuçlar işlenmiş su ürünlerinde insan tüketiminde güvenliği sağlamak için dikkatle izleme çalışmalarının yapılması gerektiğini ortaya koymuştur.

Anahtar Kelimeler

İşlenmiş balık ürünleri, biyojenik aminler, TMA, histamin, Putresin

Trimethylamine and Biogenic Amine Levels of Various Fish Products Sold in Turkish Markets

Öz

In this study, biogenic amine contents of 17 different fish products (frozen Alaska Pollock, anchovy fillets, sardine fillets, hake fillets, pangasius fillets, Atlantic bonito, and Atlantic salmon; smoked mackerel, trout, Atlantic salmon; marinated mackerel, anchovy, anchovy with red pepper sauce, anchovy with hot pepper sauce; smoked–marinated mackerel and anchovy) available on Turkish retail market were investigated using rapid HPLC method. Putrescine, spermidine, spermine, and dopamine were the most abundant biogenic amines found in fish products. Among fish products tested, histamine accumulation was only found for frozen Atlantic salmon, marinated dried mackerel, and marinated anchovy with hot pepper sauce, and remained below the legal limit suggested as 10 mg/100 g. Tyramine accumulation in fish products was higher than histamine. The highest tyramine content was observed from frozen Atlantic salmon, marinated anchovy with hot pepper sauce, and smoked-marinated mackerel, with a corresponding value of 8.5, 5.27, and 3.5 mg/100 g. Putrescine and cadaverine level of fish products were found as <33.53 and <19.87 mg/100g, respectively. Trimethylamine (TMA) contents of fish products were between 6.6 and 22 mg/100 g. The lowest total biogenic amine content was detected in frozen Alaska pollock (28.8 mg/100 g), whilst frozen Atlantic salmon had the highest level of total biogenic amine (232.3 mg/100 g). The study results showed that most of the fish products tested were of good quality. However, these results revealed that careful monitoring studies should be made to ensure the safety of fishery products in human consumption.

Anahtar Kelimeler

Processed fish products, biogenic amines, TMA, histamine, Putrescine

Kaynakça

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