Ali GÜCÜKOĞLU, Göknur TERZİ

265

Determination Histamine in salted anchovy (Engraulis encrasicholus) by ELISA

Histamin, mikrobiyel aktivite sonucu amino asitlerin dekarboksilasyonu veya aldehit ve ketonların aminasyonu ile oluşan düşük molekül ağırlıklı organik bir bileşiktir. Balık ve balık ürünleri, et ve fermente et ürünleri, tavuk, peynir, şarap ve bira gibi bir çok gıdanın normal bileşiminde bulunan histamin, histidin amino asidinin, enzimatik dekarboksilasyonu sonucu oluşur. Histamin gıdalarla birlikte yüksek düzeyde alındığı zaman bulantı, kusma, karın ağrısı, ishal, kaşıntı, kızarıklık, yanma, ödem, baş ağrısı ve hipotansiyon gibi çeşitli semptomlarla karakterize gıda zehirlenmelerine neden olur. Bu çalışmada, tuzlanmış hamsi {Engraulis encrasicholus) balığında depolama süresince histamin düzeyinin değişimi araştırılmıştır. Bu amaçla, balıklar deneysel olarak kuru tuzlama yöntemi ile tuzlandıktan sonra 1 yıl oda sıcaklığında muhafaza edilmiştir. Balıklardan 0, 2, 4, 6, 8, 10 ve 12. aylarda örnekler alınarak Ridascreen Histamin ELISA test kiti ile histamin miktarı ölçülmüştür. Yapılan analizler sonucunda balıklardaki histamin düzeyi belirtilen aylarda sırasıyla 0, 32, 35, 64, 91, 95 ve 136 mg/kg olarak bulunmuştur. Sonuç olarak, tuzlanarak 12 ay muhafaza edilen hamsi balığı örneklerindeki histamin düzeyi, Türk Gıda Kodeksi-Su Ürünleri Yönetmeliği'nde belirtilen kabul edilebilir maksimum limit olan 200 mg/kg'ın altında saptanmıştır.

Tuzlanmış hamsi balığında (Engraulis encrasicholus) Histamin düzeyinin ELISA ile belirlenmesi

Histamine is an organic compound with low molecule weight which is formed by the decarboxylation of amino acids as a result of microbiological activity or by animation of aldehydes and ketones. Histamin is present in normally compound of various foods such as fish and fish products, meat and fermented meat products, chicken, cheese, wine and beer. Histamine is formed as a result of the enzymatic decarboxylation of histidine. Histamine causes food poisoning when intake high levels in foods characterized by various symptoms such as nausea, vomiting, abdominal cramps, diarrhea, itching, rash, burning, edema, headache and hypotension. In this study, it was examined the variation of histamine levels in dry salted anchovy (Engraulis encrasicholus) during the storage period. For this purpose, fish samples were stored under room temperature for one year after salting with dry salt method. Samples were taken in 0, 2, 4, 6, 8, 10 and 12th months and histamine levels were determined with Ridascreen Histamine ELISA kit. As a result of the analyses, histamine levels were found as 0, 32, 35, 64, 91, 95 and 136 mg/kg in definited months. In conclusion, histamine level in the anchovy samples which were stored as 12 month as salted were found under the maximum permissible limit of 200 mg/kg of Turkish Food Codex and Seafood Regulations.
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İstanbul Üniversitesi Veteriner Fakültesi Dergisi-Cover
  • ISSN: 0250-2836
  • Yayın Aralığı: Yılda 2 Sayı
  • Yayıncı: İstanbul Üniversitesi Yayınevi
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