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

Year 2019, Volume: 29 Issue: 2, 282 - 290, 28.06.2019

Esra Billur Balcıoğlu , Zafer Ceylan

https://doi.org/10.29133/yyutbd.464001

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

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