التحليل المقارن للهستامين في الأسماك الطازجة والمعالجة
DOI:
https://doi.org/10.35516/jjps.v17i1.1809الكلمات المفتاحية:
مقايسة الامتصاص المناعي المرتبطة بالإنزيم، عينات الأسماك، سلامة الغذاء، الهستامينالملخص
أصبح التسمم الغذائي بالهستامين، وهو حمض أميني حيوي يتشكل نتيجة نزع كربوكسيل الهيستيدين بواسطة بكتيريا نزع الكربوكسيل في الأسماك والمنتجات السمكية، مشكلة أمنية في مجال سلامة الأغذية. في هذه الدراسة، تم تحديد تركيز الهستامين في منتجات الأسماك المختلفة التي تم الحصول عليها في السوق الأردني ولكن تم تصنيعها في بلدان مختلفة باستخدام مقايسة الامتصاص المناعي المرتبط بالإنزيم ((ELISA، باستخدام مجموعة ELISA وبروتوكول مقدم من Veratox للهستامين. تم الكشف عن الهستامين في حوالي 93.69% من العينات، بحيث تراوحت الكمية بين 0.317 و230.41 ملغم/كغم، مع تجاوز 0.9% فقط من عينات الأسماك الحد الأقصى المسموح به الذي حدده الاتحاد الأوروبي و4.5% فقط من هذه العينات كانت خالية من الهستامين. أظهر تحليل المكونات الرئيسية (PCA) أن المتغير الخاص بنوع الأسماك أدى الى أعلى مصدر للتباين (31.2%)، وهو عامل مهم في تحديد مستوى تركيز الهستامين. ولوحظ أيضا تباين أقل في المتغير الخاص بوزن العينات (20.2%) وبالتالي كان له تأثير ضئيل أو معدوم على تركيز الهستامين في عينات الأسماك.
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