Estudo sobre a presença de ácidos graxos e de histamina em pescado consumido no estado de Sergipe

• Ano de defesa: 2010
• Autor(a) principal: Balieiro, Acenini Lima
• Orientador(a): Narain, Narendra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Histamina; Cromatografia Líquida de Alta Eficiência (CLAE); Cavala (Peixe); Robalo (Peixe); Caranguejo; Siri; Ácidos graxos
• Palavras-chave em Inglês: Histamine; High Performance Liquid Chromatography (HPLC); Mackerel; Sea bass; Crab; Blue crab; Fatty acids
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/13898

Histamine is an important biogenic amine found in some fish and used as a criterion for the control of food quality. The ingestion of this substance in high amounts can cause intoxication, therefore its presence cannot exceed 10 mg/100g. Due to the wide acceptance of mackerel, sea bass, crab and siri consumption in the Northeast, this work was planned to determine the chemical composition including that of total volatile bases (TVB), trimethylamine (TMA), index of rancidity (TBA), fatty acids and to evaluate and quantify the concentration of histamine in fish samples, purchased from the Central Market (Lot A1 ) and supermarket (Lot A2) in the city of Aracaju-SE. In the analysis of histamine quantification, the samples were injected into the chromatographic system using the column VP-ODS C18; the mobile phase consisted of phosphate buffer 0.025 M (pH 2.5) and HPLC grade methanol (95:5 v/v) and wavelength was monitored at 210 nm. Quantification was performed from the calibration curve prepared by using the method of external standard addition. The results demonstrated high levels of 79,40% and 83.75% moisture for crab in the Lots A1 and A2, respectively and these data were significantly different (p <0.05) between each other. The mackerel had the highest percentage of protein (25.1% and 22.08% in Lots A1 and A2, respectively), showing also significant difference (p ≤ 0.05) between the values. Samples of Lot A1 of mackerel possessed higher values of thiobarbituric acid (TBA) with an average of 5.45 mg malonaldehyde/kg. Among the species studied, the crab showed the highest ash (1.92% and 1.22%) and lipids (1.34% and 1.54%) contents in two lots, respectively, however, there was no significant difference (p ≤ 0.05) between these. The sea bass presented higher mean value for TVB (19.68 and 21.03 mg/100 g) and TMA (10.7 and 9.51 mg/100 g), characterizing the values to be significantly different (p ≤ 0.05) between the lots. In the case of TBA, the sea bass of Lot A2 presented an average value of 8.56 mg malonaldehyde/kg. As for fatty acids, mackerel Lot A2 had the highest percentage of saturated fatty acids (72.53%), principal being palmitic acid which constituted 44.67%. However, in the case of monounsaturated fatty acids, the sea bass had the highest prevalence with 21.85% and w3 oleic acid representing a concentration of 16.53%. Histamine was found to be present in all the samples analyzed and collected at different sampling periods. However among all the species studied in this work, higher values of histamine were found in sea bass of Lot A1 with average concentrations of 15.15 and 19.52 mg/100g in fish collected at morning, afternoon and evening periods, respectively. According to the results, it was observed that the sea bass obtained from the municipal market had higher levels of histamine, with concentrations in values above 10 mg/100 which are capable of causing symptoms of poisoning and hence pose a danger to consumer health.