Macro and Micro Element Composition of Smoked and Marinated Shrimps (Parapenaeus longirostris): Its Potential Impact on Consumer Health

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dc.contributor.authorKocatepe, Demet
dc.contributor.authorEyuboglu, Asiye
dc.date.accessioned2025-03-23T18:54:28Z
dc.date.available2025-03-23T18:54:28Z
dc.date.issued2022
dc.departmentSinop Üniversitesi
dc.description.abstractThe aim of this study is to determine the effect of smoking and marination process on mineral concentration of shrimp meat. The samples obtained from the Tuzla Region of the Marmara Sea were first smoked and then marinated after the pre-treatment. Mineral analysis was carried out in ICP-MS after microwave wet digestion process on both the shrimps immersed in boiling water after caught (group A), smoked (group B) and marinated shrimps after smoking (group C). According to the results of the study, the macro element concentration after smoking process (group B) was found to be higher than the other groups. Changes were observed in the microelement and heavy metal content of the shrimps because of smoking and marination process. Heavy metal concentrations of the groups were below the limits recommended by international organizations. The Hazard Quotient (HQ) of the groups was below the limit value of 1 and therefore all groups can be said to be safe for human consumption.
dc.description.abstractBu çalismanin amaci, karides etinin mineral konsantrasyon düzeyleri üzerine dumanlama ve marinasyon isleminin etkisini belirlemektir. Marmara Denizi Tuzla Bölgesinden temin edilen örnekler, uygulanan ön islemlerin ardindan önce dumanlanmis ve ardindan marine edilmistir. Hem avlanma sonrasi kaynar suya daldirilip çikartilan karideslerde (A grubu), hem de dumanlanan (B grubu) ve dumanlama sonrasi marine edilen karideslerde (C grubu) mikrodalgada yas yakma isleminden sonra ICP-MS de mineral analizi gerçeklestirilmistir. Çalisma sonuçlarina göre dumanlama sonrasi (B grubunun) makro element konsantrasyonu diger gruplara kiyasla daha yüksek bulunmustur. Karideslerin mikro element ile agir metal içeriginde dumanlama ve marinasyon sonucunda degisimler gözlemlenmistir. Gruplarin agir metal konsantrasyonlari uluslararasi organizasyonlari tavsiye ettigi limitlerin altindadir. Gruplarin tehlike katsayisi 1 sinir degerinin altindadir ve bu nedenle tüm gruplarin insani tüketim için güvenli oldugu söylenebilir.
dc.identifier.endpage54
dc.identifier.issn2146-8168
dc.identifier.issn2146-8168
dc.identifier.issue2
dc.identifier.startpage45
dc.identifier.urihttps://hdl.handle.net/11486/2235
dc.identifier.volume11
dc.language.isoen
dc.publisherTokat Gaziosmanpasa University
dc.relation.ispartofGaziosmanpasa Bilimsel Arastirma Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250323
dc.subjectParapenaeus longirostris
dc.subjectheavy metals
dc.subjecthealth risk assessment
dc.subjectshrimp
dc.subjectsmoking
dc.subjectmarinating
dc.titleMacro and Micro Element Composition of Smoked and Marinated Shrimps (Parapenaeus longirostris): Its Potential Impact on Consumer Health
dc.typeArticle

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