1996, Cilt 12, Sayı 1, Sayfa(lar) 043-047
Levels of Nitrate and Nitrite Experimentally Produced Ton Type of Mirror Carp (Cyprinus carpio L.) Fish Can
Kadir Servi1, Ali Arslan2, Ahmet Ateşşahin1, Aysel Kaya2, Cemal Çelik2
1Fırat Üniv. Vet. Fak., Farmakoloji ve Toksikoloji Anabilim Dalı, ELAZIĞ
2Fırat Üniv. Vet. Fak., Besin Hijyeni ve Teknolojisi Anabilim Dalı, ELAZIĞ
Keywords: Fish can, nitrate, nitrite
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This study was performed to determine variations in nitrate and nitrita levels during storage period in ton type of Mirror carp fish can. Can were produced experimentally and used four different sauce formula. Sample levels of nitrite and nitrate which stored in refrigerator (+4°C) were 0. 15 ±0. 14- 1. 04 ±0. 16 ppm, 13. 4 ±0. 21 -19. 36 ± 0. 87 ppm in sauce; also some values were 0. 18 0. 11 - 1. 06 ±0. 14, 10. 96 ±0. 57 -15. 38 ±0. 41 ppm in can meat, respectively. lt was observed that there were signiicant differences in nitrate levels between every group of can sample for both sauce and can meat. also between four groups of can for both sauce and can meat at 6th. 12th and 24th months of storage (p< 0. 05). The result of statistical analysis of nitrite level significant difference between every group of can sample for both sauce and can meat were observed. Also, there were significant differences, at 12th month for sauce and at 6th, 12th month for can meat between can groups (p< 0. 05). In conclusion, it was observed that ton type of Mirror carp cans prepared by using different sauces formula and stored in refrigerator condition meets the quality standaits required for consumer health for each sauce formula.