SADETTİN TURHAN, T.Boğaçhan ALTUNKAYNAK, İnci BANK

Karadeniz'den avlanan hamsi (Engraulis Encrasicholus),palamut (Sarda sarda) ve çinakop (Pomatomus Saltator) balıklarının toplam ve hem demir içerikleri

Bu araştırmada Karadeniz'den avlanan hamsi, palamut ve çinakop balıklarının demir yönünden biyoyarayışlılığını saptamak amacıyla toplam ve hem demir miktarları araştırılmıştır. Araştırma sonucunda balıkların toplam ve hem demir miktarları arasındaki farklılıklar önemli bulunmuştur (P

Anahtar Kelimeler:

Engraulis, hamsi, ağır metaller, demir, kimyasal analizler, toksik maddeler, deniz ürünleri

Total and heme iron contents of anchovy (Engraulis Encrasicholus),bonito (Sarda sarda and bluefish (Pomatomus Saltator) from the black sea

In this research total and heme iron contents of anchovy, bonito and bluefish from the Blacksea are determined in order to evaluate the bioavailability of iron. According to the results, the differences between total and heme iron contents of the fishes were found to be significant. The highest total and heme iron contents were 14.70 and 6.70 $\mu$g/g for bonito and 13.55 and 6.60 $\mu$g/g for anchovy, respectively. The average total and heme iron contents of these two fishes significantly differed from the average 8.47 and 2.77$\mu$g/g values of bluefish. The percent heme iron in anchovy, bonito and bluefish were 43.69%, 45.69% and 32.67%, respectively.

Keywords:

Engraulis, anchovies, heavy metals, iron, chemical analysis, toxic substances, seafoods,

___

Al-Je.dah, J. H., Ali, M. Z. and Robinson, R. K., 1999. The nutritional importance to local communities of fish caught off the coast of Qatar. Nutrition and Food Sci, 6: 288-294.
Anonymous, 1989. Merck Index: An Encyclopedia of Chemicals, Drugs and Biotogicals, 11th ed. Merck and Company. Rahway.
Anonymous, 1990. Official Methods of Analysis of the Association of Official Analytical Chemists. 15th ed., Arlington, V.A., 1018 s.
Carpenter, C. E. and Mahoney, A. W., 1992. Contribution of heme and nonheme iron to human nutrition. Crit. Rev. Food Sci. Nutr., 31,333-367.
Chandrashekar, K. and Deosthale, Y. G., 1993. Proximate composition, amino acid, mineral, and trace element content of the edible muscle of 20 Indian fish species. J. Food Comp. Anal., 6: 195-200.
Clark, E. M., Mahoney, A. W. and Carpenter, C. E. 1997. Heme and Total Iron in Ready-to-Eat Chicken. J. Agric. Food Chem. 45: 124-126.
Cook, J. D. and Monsen, E. R., 1976. Food iron absorption in human subjects. III. Comparision of the effects of animal protein on nonheme iron absorption. Am. J. Clin. Nutr., 29:859-867.
Fischer, J. and Deng, J. C. 1977. Catalysis of Lipid oxidation: A Study of Mullet (Mugil cephalus) Dark Flesh and Emulsion Model System. J. Food Sc. 42: 610-614.
Gomez-Basauri, J. V. and Regenstein, J. M. 1992. Processing and frozen storage effects on the iron content of cod and mackerel. J. Food Sci. 57: 1332-1336.
Göğüs, A. K. ve Kolsarıcı, N., 1992. Su Ürünleri Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Baskı Ofset Ünitesi, Ankara 261 s.
Gülyayuz, H. ve Ünlüsayın, M., 1999. Su Ürünleri işleme Teknolojisi. Şahin Matbaası, Ankara, 366 s..
Güner, S., Dinçer, B., Alemdağ, N., Çolak, A. and Tüfekçi, M., 1998. Proximate composition and selected mineral content of commerically important fish species from the Bleack Sea. J. Sci. Food Agric. 78: 337-342.
Jhaveri, S. N., Karakoitsidis, P. A., Montecalvo, J. and Constandinides, S. M., 1984. Chemical composition and protein quality of some southern New England marine species. J. Food Sci., 49:110-113.
Kalpalathika, P. V. M., Clark, E. M. and Mahoney, A. W. 1991. Heme iron content of selected ready-to-serve beef products. J. Agric. Food Chem. 39: 1091-1093.
Kinsella, J; E., 1988. Fish and seafoods: nutritional implications and quality issues. Food Tech., 146-149.
Leu, S. S., Jhaveri, S. N., Karakoltsidis, P. A. and Constantinides, S. M., 1981. Atlantic mackerel (Scomber scombrus, L): seasonal variation in proximate composition and distribution of chemical nutrients. J. Food Sci., 46:1635-1638.
Schricker, B. R., Miller, D. D. and Stouffer, J. R. 1982. Measurement and content of nonheme and total iron in muscle. J. Food Sci. 47: 741-743.
SPSS, 1998. SPSS for Windows. Release, 9.0.0, Standar Version. SPSS Inc.
Tahvonen, R., Aro, T., Nurmi, J. and Kallio, H., 2000. Mineral content in Baltic herring and Baltic herring products. J. Food Comp. Anal., 13:893-903.
Teeny. F. M., Gauglitz, E. J., Hall, A. S. and Houle, C. R., 1984. Mineral composition of the edible muscle tissue of seven species of fish from the Northeast Pacific. J. agric. Food Chem., 32:852-855.