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THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL

Yıl 2017, Cilt 3, Sayı 2, 42 - 48, 01.04.2017
https://doi.org/10.3153/JFHS17006

Öz

The aim of this study was to investigate the effects of washing with tap water and different cooking process on residue levels of shrimp treated with 4-hexylresorcinol. Dipping solutions of 4-hexylresorcinol in five different concentrations (5-10-50-100-500 ppm) were prepared using distilled water. The shrimps were dipped into the solutions for 1-5-10- 30 min.  Half of the samples were washed with tap water. The residue level of 4-hexylresorcinol in all samples were analysed after frying and boiling process. The 4-hexylresorcinol residual levels in unwashed and washed raw, fried and boiled shrimp samples showed linear increases with increasing dipping time and concentration. The best results were obtained for the treatment of 5 and 10 ppm for 1-5-10-30 min. 

Kaynakça

  • Erkan, N., Özden, Ö., Üçok Alakavuk, D., Tosun, Y.Ş., Varlık, C. & Baygar, T. (2007). İstanbul’da Satılan Karideslerin Sodyum Metabisülfit Düzeyinin Tespiti. Journal of FisheriesSciences.com, 1(1), 26-33.
  • Dayal Syama, J., Ponniah, A.G., Imran Khan, H., Madhu Babu, E.P., Ambasankar, K. & Kumarguru Vasagam, K.P. (2013). Shrimps – a Nutritional Perspective. Current Science, 104(11), 1487-1491.
  • FAO (2014). The State of World Fisheries and Aquaculture, Opportunities and challenges. Rome 2014 e-ISBN 978-92-5-108276-8 http://www.fao.org/3/a-i3720e.pdf (accessed 10/03/2016)
  • Food and Drug Regulations 1078 (1998). Regulations Amending the Food and Drug Regulations (1078), 1998-1599 15 September, 1998. http://publications.gc.ca/gazette/archives/p2/1998/1998-09-30/pdf/g2-13220.pdf (accessed 10/03/2016)
  • GB 2760-1996 (1996). Food Additives Hygiene Standard. Published by Ministry of Public Health, PR China.
  • Guandalini, E., Ioppolo, A., Mantovani, A., Stacchini, P. & Giovannini, C. (1998). 4-hexylresorcinol as Inhibitor of Shrimp Melanosis: Efficacy and Residues Studies; Evaluation of Possible Toxic Effect in a Human Intestinal in Vitro Model (caco-2); Preliminary Safety Assessment. Food Addit Contam Part A., 15(2), 171-180.
  • Heu, M.S., Kim, J.S., Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chemistry, 82, 235-242.
  • Iyengar, R., Bohmont, C.W. & Mc Evily, A.J. (1991). 4-Hexylresorcinol and Prevention of Shrimp Blackspot: Residual Analyses. Journal of Food Composition and Analysis, 4, 148-157.
  • JECFA (1995). Evaluation of Certain Food Additives and Contaminat. 44th FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series, 859, pp. 1-53.
  • Nirmal, P.N. & Benjakul, S. (2010). Effect of Catechin and Ferulic Acid on Melanosis and Quality of Pacific White Shrimp Subjected to Prior Freeze–Thawing During Refrigerated Storage. Food Control, 21(9), 1263-1271.
  • Nirmal, P.N. & Benjakul, S. (2011a). Use of Tea Extracts for Inhibition of Polyphenoloxidase and Retardation of Quality Loss of Pacific White Shrimp During Iced Storage. LWT-Food Science and Technology, 44(4), 924-932.
  • Nirmal, P.N. & Benjakul, S. (2011b). Inhibition of Melanosis Formation in Pacific White Shrimp by the Extract of Lead (Leucaena leucocephala) Seed. Food Chemistry, 128(2), 427-432.
  • Martínez-Alvarez, O., Montero, P. & Gómez-Guíllén, M.C. (2005). Controlled Atmosphere as Coadjuvant to Chilled Storage for Prevention of Melanosis in Shrimps (Parapenaeus longirostris). European Food Research and Technology, 220, 125-130.
  • Martínez-Alvarez, O., López-Caballero, M.E., Montero, P. & Gómez-Guíllén, M.C. (2007). Spraying of 4-hexylresorcinol Based Formulations to Prevent Enzymatic Browning in Norway Lobsters (Nephrops norvegicus) During Chilled Storage. Food Chemistry, 100, 147-155.
  • Mayer, A.M. (2006). Polyphenol Oxidases in Plants and Fungi: Going places? A review. Phytochemistry, 67, 2318-2331.
  • Mendes, R., Pestana. J. & Pestana, C. (2006). Changes in 4-hexylresorcinol Residues During Processing of Deepwater Pink Shrimp (Parapenaeus longirostris). European Food Research and Technology, 223, 509-515.
  • Montero, P., López-Caballero, M.E. & Pérez-Mateos, M. (2001). The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus). Journal of Food Science, 66, 1201-1206.
  • Montero, P., Martinez-Alvarez, O. & Gómez-Guillén, M.C. (2004). Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris). Journal of Food Science, 69, C643-C647.
  • Montero, P., Martinez-Alvarez, O., Gomez-Guillen, M.C., Zamarano, J.P. & Alique, R. (2005). Melanosis Inhibition and 4-hexylresorcinol Residual Levels in Deepwater Pink Shrimp (P. logirostris) Following Various Treatments. European Food Research and Technology, 223(1), 16-21.
  • Regulation (EC) No 1333/2008 (2008). Regulation (EC) no 1333/2008 of the European parliament and of the council of 16 December 2008 on food additives. Official Journal of the European Union, L354/16-L354/33.
  • Thepnuan, R., Benjakul, S. & Visessanguan, W. (2008). Effect of Pyrophosphate and 4-hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging. Journal of Food Science, 73(3), S124-S133.
  • Selçuk, A. & Özden, Ö. (2014a). A Rapid HPLC Method for Determination of 4-hexylresorcinol Residues in Shrimp. Journal of FisheriesSciences.com, 8(2), 131-138.
  • Selçuk, A. & Özden, Ö. (2014b). Mathematical Modelling of 4-hexylresorcinol Residue to Ensure Consumer Safety. Quality Assurance and Safety of Crops & Foods, 6(4), 425-430.
  • Zamorano, J.P., Martinez-Alvarez, O., Montero, P., Gomez-Guillen, M.C. (2009). Characterisation and Tissue Distribution of Polyphenol Oxidase of Deepwater Pink Shrimp (Parapenaeus longirostris). Food Chemistry, 112,104-111.
  • 89/107/EEC (1989). Council Directive of 21December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption. 1989L0107 — EN — 10.09.1994 — 001.001 — 1-10.
  • 95/2/EC (1995). European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners. 1-53.
  • 2003/89/EC (2003). Directive 2003/89/EC of the European parliament and of the council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. Official Journal of the European Union, L308/15- L308/18.

Yıl 2017, Cilt 3, Sayı 2, 42 - 48, 01.04.2017
https://doi.org/10.3153/JFHS17006

Öz

Kaynakça

  • Erkan, N., Özden, Ö., Üçok Alakavuk, D., Tosun, Y.Ş., Varlık, C. & Baygar, T. (2007). İstanbul’da Satılan Karideslerin Sodyum Metabisülfit Düzeyinin Tespiti. Journal of FisheriesSciences.com, 1(1), 26-33.
  • Dayal Syama, J., Ponniah, A.G., Imran Khan, H., Madhu Babu, E.P., Ambasankar, K. & Kumarguru Vasagam, K.P. (2013). Shrimps – a Nutritional Perspective. Current Science, 104(11), 1487-1491.
  • FAO (2014). The State of World Fisheries and Aquaculture, Opportunities and challenges. Rome 2014 e-ISBN 978-92-5-108276-8 http://www.fao.org/3/a-i3720e.pdf (accessed 10/03/2016)
  • Food and Drug Regulations 1078 (1998). Regulations Amending the Food and Drug Regulations (1078), 1998-1599 15 September, 1998. http://publications.gc.ca/gazette/archives/p2/1998/1998-09-30/pdf/g2-13220.pdf (accessed 10/03/2016)
  • GB 2760-1996 (1996). Food Additives Hygiene Standard. Published by Ministry of Public Health, PR China.
  • Guandalini, E., Ioppolo, A., Mantovani, A., Stacchini, P. & Giovannini, C. (1998). 4-hexylresorcinol as Inhibitor of Shrimp Melanosis: Efficacy and Residues Studies; Evaluation of Possible Toxic Effect in a Human Intestinal in Vitro Model (caco-2); Preliminary Safety Assessment. Food Addit Contam Part A., 15(2), 171-180.
  • Heu, M.S., Kim, J.S., Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chemistry, 82, 235-242.
  • Iyengar, R., Bohmont, C.W. & Mc Evily, A.J. (1991). 4-Hexylresorcinol and Prevention of Shrimp Blackspot: Residual Analyses. Journal of Food Composition and Analysis, 4, 148-157.
  • JECFA (1995). Evaluation of Certain Food Additives and Contaminat. 44th FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series, 859, pp. 1-53.
  • Nirmal, P.N. & Benjakul, S. (2010). Effect of Catechin and Ferulic Acid on Melanosis and Quality of Pacific White Shrimp Subjected to Prior Freeze–Thawing During Refrigerated Storage. Food Control, 21(9), 1263-1271.
  • Nirmal, P.N. & Benjakul, S. (2011a). Use of Tea Extracts for Inhibition of Polyphenoloxidase and Retardation of Quality Loss of Pacific White Shrimp During Iced Storage. LWT-Food Science and Technology, 44(4), 924-932.
  • Nirmal, P.N. & Benjakul, S. (2011b). Inhibition of Melanosis Formation in Pacific White Shrimp by the Extract of Lead (Leucaena leucocephala) Seed. Food Chemistry, 128(2), 427-432.
  • Martínez-Alvarez, O., Montero, P. & Gómez-Guíllén, M.C. (2005). Controlled Atmosphere as Coadjuvant to Chilled Storage for Prevention of Melanosis in Shrimps (Parapenaeus longirostris). European Food Research and Technology, 220, 125-130.
  • Martínez-Alvarez, O., López-Caballero, M.E., Montero, P. & Gómez-Guíllén, M.C. (2007). Spraying of 4-hexylresorcinol Based Formulations to Prevent Enzymatic Browning in Norway Lobsters (Nephrops norvegicus) During Chilled Storage. Food Chemistry, 100, 147-155.
  • Mayer, A.M. (2006). Polyphenol Oxidases in Plants and Fungi: Going places? A review. Phytochemistry, 67, 2318-2331.
  • Mendes, R., Pestana. J. & Pestana, C. (2006). Changes in 4-hexylresorcinol Residues During Processing of Deepwater Pink Shrimp (Parapenaeus longirostris). European Food Research and Technology, 223, 509-515.
  • Montero, P., López-Caballero, M.E. & Pérez-Mateos, M. (2001). The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus). Journal of Food Science, 66, 1201-1206.
  • Montero, P., Martinez-Alvarez, O. & Gómez-Guillén, M.C. (2004). Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris). Journal of Food Science, 69, C643-C647.
  • Montero, P., Martinez-Alvarez, O., Gomez-Guillen, M.C., Zamarano, J.P. & Alique, R. (2005). Melanosis Inhibition and 4-hexylresorcinol Residual Levels in Deepwater Pink Shrimp (P. logirostris) Following Various Treatments. European Food Research and Technology, 223(1), 16-21.
  • Regulation (EC) No 1333/2008 (2008). Regulation (EC) no 1333/2008 of the European parliament and of the council of 16 December 2008 on food additives. Official Journal of the European Union, L354/16-L354/33.
  • Thepnuan, R., Benjakul, S. & Visessanguan, W. (2008). Effect of Pyrophosphate and 4-hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging. Journal of Food Science, 73(3), S124-S133.
  • Selçuk, A. & Özden, Ö. (2014a). A Rapid HPLC Method for Determination of 4-hexylresorcinol Residues in Shrimp. Journal of FisheriesSciences.com, 8(2), 131-138.
  • Selçuk, A. & Özden, Ö. (2014b). Mathematical Modelling of 4-hexylresorcinol Residue to Ensure Consumer Safety. Quality Assurance and Safety of Crops & Foods, 6(4), 425-430.
  • Zamorano, J.P., Martinez-Alvarez, O., Montero, P., Gomez-Guillen, M.C. (2009). Characterisation and Tissue Distribution of Polyphenol Oxidase of Deepwater Pink Shrimp (Parapenaeus longirostris). Food Chemistry, 112,104-111.
  • 89/107/EEC (1989). Council Directive of 21December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption. 1989L0107 — EN — 10.09.1994 — 001.001 — 1-10.
  • 95/2/EC (1995). European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners. 1-53.
  • 2003/89/EC (2003). Directive 2003/89/EC of the European parliament and of the council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. Official Journal of the European Union, L308/15- L308/18.

Ayrıntılar

Konular Fen
Bölüm Articles
Yazarlar

Arif Selçuk Bu kişi benim
TÜBİTAK Marmara Research Center, Food Institute
Türkiye


Özkan Özden>
İstanbul Üniveristesi
0000-0001-8780-480X
Türkiye

Yayımlanma Tarihi 1 Nisan 2017
Başvuru Tarihi 9 Eylül 2016
Kabul Tarihi 14 Kasım 2016
Yayınlandığı Sayı Yıl 2017, Cilt 3, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { jfhs289875, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, number = {2}, pages = {42 - 48}, doi = {10.3153/JFHS17006}, title = {THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL}, key = {cite}, author = {Selçuk, Arif and Özden, Özkan} }
APA Selçuk, A. & Özden, Ö. (2017). THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL . Food and Health , 3 (2) , 42-48 . DOI: 10.3153/JFHS17006
MLA Selçuk, A. , Özden, Ö. "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL" . Food and Health 3 (2017 ): 42-48 <https://jfhs.scientificwebjournals.com/tr/pub/issue/27555/289875>
Chicago Selçuk, A. , Özden, Ö. "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL". Food and Health 3 (2017 ): 42-48
RIS TY - JOUR T1 - THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL AU - ArifSelçuk, ÖzkanÖzden Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS17006 DO - 10.3153/JFHS17006 T2 - Food and Health JF - Journal JO - JOR SP - 42 EP - 48 VL - 3 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/JFHS17006 UR - https://doi.org/10.3153/JFHS17006 Y2 - 2016 ER -
EndNote %0 Food and Health THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL %A Arif Selçuk , Özkan Özden %T THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL %D 2017 %J Food and Health %P -2602-2834 %V 3 %N 2 %R doi: 10.3153/JFHS17006 %U 10.3153/JFHS17006
ISNAD Selçuk, Arif , Özden, Özkan . "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL". Food and Health 3 / 2 (Nisan 2017): 42-48 . https://doi.org/10.3153/JFHS17006
AMA Selçuk A. , Özden Ö. THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL. Food Health. 2017; 3(2): 42-48.
Vancouver Selçuk A. , Özden Ö. THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL. Food and Health. 2017; 3(2): 42-48.
IEEE A. Selçuk ve Ö. Özden , "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL", Food and Health, c. 3, sayı. 2, ss. 42-48, Nis. 2017, doi:10.3153/JFHS17006

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