Pelin Koçak KIZANLIK, Cemil ŞAHİNER, Ergün Ömer GÖKSOY

Aydın İli Pazar Yerlerinde Satışa Sunulan Balıklarda Bulunan Histamin Düzeylerinin Belirlenmesi

Özbilgi/Amaç: Skombroid balık zehirlenmesi, yüksek seviyede histamin içeren ve iyi korunmamış balıkların tüketilmesiyle ortaya çıkan alerjik bir reaksiyondur. Histamin zehirlenmesi sıklıkla Scomberesocidae ve Scombridae familyalarına ait scombroid balıkları ton balığı, torik balığı, uskumru, lüfer ve zurna balığı ile ilişkilendirilmekle birlikte Skombroid ailesine mensup olmayan ama zehirlenmeye sebep olan farklı türde balıklardan da kaynaklanabilmektedir. Balık etinde bulunan serbest histidin aminoasidinin bakteriyel dekarboksilazlar ile histamine dönüştürülmesi zehirlenmenin temelini oluşturmaktadır. Bu çalışmada Aydın ili pazar yerlerinde satışa sunulan balıklarda bulunan histamin düzeylerinin belirlenmesi amaçlanmıştır. Materyal ve Metot: Çalışmada; Aydın ili açık pazarlarından toplanılan 50 adet balık 15 adet palamut balığı, 15 adet uskumru balığı ve 20 adet istavrit balığı örneğinde ELISA tekniği kullanılarak histamin miktarları araştırılmıştır. Bulgular ve Sonuç: İncelenen balık örneklerinin tamamında çeşitli düzeylerde histamin varlığı saptanmıştır. Örneklerdeki histamin düzeyi minimum 3,45 ppm, maksimum 30,32 ppm ve ortalama 7,18 ppm olarak belirlenmiştir. Ayrıca histamin düzeyinin örneklerden 13’ünde %26 1-5 ppm, 35’inde %70 5-10 ppm, 1’inde %2 20-25 ppm ve yine 1 örnekte de %2 30-35 ppm değerleri arasında olduğu tespit edilmiştir. İncelenen örneklerin hiçbirinde bulunan histamin seviyesinin Su Ürünleri Yönetmeliği tarafından belirtilen en yüksek değer olan 200 ppm’in üzerinde olmadığı belirlenmiştir.

Anahtar Kelimeler:

Anahtar kelimeler: ELISA, histamin, Scombridae, scombroid balık zehirlenmesi

Determination of Histamin Levels in the Fish Samples Obtained from Open Markets of Aydın

Background/Aim: Scombroid fish poisoning, is a syndrome resembling an allergic reaction that occurs after consuming fish contaminated with high levels of histamine prodeced in unhygienic conditions and stored improperly. It is caused by mainly consumption of Scomberesocidae and Scombridae fish such as tuna, mackerel, bonito. However, other fish apart from these families may also cause histamine fish poisoning. Poisoning caused by consumption of histamine, a biogenic amine, in fish meat derived from free histidine amino acid by decarboxylase enzymes of bacteria. This study was aimed to determine of histamin levels in the fish samples obtained from open markets of Aydın. Material and Method: In this study, a total of 50 fish samples 15 bonito, 15 mackerel and 20 horse mackerel collected from open markets located in Aydın Province and histamine levels were determined by using ELISA technique. Results and Conclusion: The presence of various levels of histamine was detected in all fish samples. The results showed that the minimum and maximum levels of histamine observed were 3,45 ppm and 30,32 ppm with the mean of 7,18 ppm. 26% of the histamine detected samples were in a range of 1 and 5 ppm, 70% of the positive samples were in the range of 5-10 ppm. %2 of the positive samples had histamine levels between 20-25 ppm and 30-35 ppm. None of the samples had higher limits than that Turkish Food Codex allowed 200 ppm .

Keywords:

Key words: ELISA, histamine, Scombridae, scombroid fish poisoning,

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