Farklı İçeriğe Sahip Konserve Balıkların Ağır Metal Düzeylerinin Değerlendirilmesi

Abstract

The aim of this study is to determine the fat percentage, humidity, pH level and heavy metal (lead, cadmium, aluminum and arsenic) concentrations of canned fish with different contents offered for sale on the Ankara market and on the internet. In the study, 66 samples of 7 fish species (ton, sardine, salmon, mackerel, anchovy, trout and perch) were analyzed. In the content of these samples, there are various additives besides fish meat, such as oil, water, vegetables, spices, sauces. The samples were evaluated according to fish species, oil condition and sauce status. All samples were analyzed for oil, moisture and pH determinations as well as lead (Pb), cadmium (Cd), aluminum (Al) and arsenic (As) in ICP-MS. According to the results of the study, the highest Pb content of the samples was found in the oily canned tuna fish with sauce (0,13±0,13 mg/kg wet weight), the highest Cd content was found in the lean canned tuna fish (6,64±4,68 μg/kg wet weight), the highest Al content of samples was found in oily canned mackerel with sauce (2,49±1,24 mg/kg wet weight) and the highest As content of samples was found in oily canned sardine with sauce (3,02±0,03 mg/kg wet weight). The pH value of the samples with sauce was lower than the plain samples and the Al level was found higher (p<0,001). As levels were higher in oily samples than lean ones (p<0,001). The composition of canned fish is one of the important factors affecting the heavy metal level. In present study, it has been found that, the amount of heavy metal content of canned fish varies according to fish species, sauce and oil condition. According to the results of the research, the levels of lead, cadmium, aluminum and arsenic in the contents of canned fish are below the legal limits and are not at risk for health. There is a need for more comprehensive studies with risk assessment of heavy metal exposure in diets at different age groups.