بررسي مخاطرات شيميايي جهت برآورد وضعيت بهداشتي و فساد خاوياردان ايران در طول فرآوري و نگهداري

Chemical risk assessment of Persian granulated caviar during processing and cold storage

To evaluate the safety of Persian caviar, 7 chemical factors of pH, O/R (Oxidation/Reduction potential), salt (NaCI%), TVN, PV (Peroxide value), histamine and heavy metals (Fe, Cu, Zn and Pb) were examined in samples of caviar, collected from 2 caviar processing plant (A and B) in Mazandaran region. The highest and the lowest values (averages) of pH, O/R and NaCl in 3 stages of processing were 6.2 and 5.35 for pH. 48.3 and 12.1 for O/R (mv), 3.61 and 0.017 for NaCl (%), respectively. Also the highest and the lowest values (averages) of TVN, PV and histamine were 25.3 and 9.43 for TVN (mg/100g), 2.54 and 0.34 for PV (meq/kg), 4.12 and 1.28 for histamine (mg/100g), respectively. Furthermore, in the case of the heavy metals the ranges of obtained values from the raw caviar were 7.48-23.71, 1.01-4.02, 4.23-12.7 and 0.06-0.54. microgram/g for Fe, Cu, Zn and Pb, respectively. Overall although there is no specific standard level for the values of the chemical factors examined in this study, the obtained results were all in the safe limits. To improve the quality and grade of exporting caviar, While avoiding from any time/temperature abused in proccossing, the storage time of caviar must be reduced to less than 6 months. The impacts of each individual chemical factors examined in this study on the spoilage of caviar and health hazards are discussed.