CHEMICAL EVALUATION OF SOME FRESH AND FROZEN FISH

Animal Health Research Institute,

El. Mansoura Lab.

Chemical evaluation of some fresh and frozen fish

(With 3 Tables)

By

Azza E.A. HASSAN and El-Shahat A.F.

(Received at 15/6/2011)

التقييم الکيميائي لبعض لأسماک الطازجة والمجمدة

عزة السيد على حسان ، الشحات أبو مسلم طوسون فرحات

أجريت هذه الدراسة بهدف معرفة النأثير الکيميائي من  تجميد الأسماک وأيضا بهدف معرفة مدى تلوث المياه ببعض المعادن الثقيلة السامة مثل الرصاص والکادميوم والنحاس وانعکاس هذا التلوث على الأسماک فقد تم تجميع 25 سمکة بشکل عشوائي من بحيرة المنزلة بمحافظة الدقهلية وتجميع 25 عينة ماء من نفس البحيرة. وتجميع أيضا 25 عينة سمک بشکل عشوائي من أسواق مدينة المنصورة. وقد أسفرت النتائج عن وجود زيادة معنوية في الکادميوم في أنسجة الأسماک الطازجة والمجمدة ووجود زيادة معنوية في النحاس في أنسجة الأسماک المجمدة وبالنسبة لعينات الماء فقد أسفرت النتائج عن وجود زيادة معنوية في الرصاص والکادميوم والنحاس. أما بالنسبة للقواعد النيتروجينية الکلية وحامض الثيوباربيتيوريک والهستامين فقد کانت أعلى من المستوى المسموح به في الأسماک المجمدة ولکنها کانت في المستوى المسموح به في الأسماک الطازجة. مما سبق يتضح أن نعرض الأسماک في المياه لبعض المعادن الثقيلة السامة يؤدي إلى ترسيب هذه المعادن في أنسجة الأسماک وأيضا يتضح أن تجميد الأسماک يؤدي إلى تغيرات کيميائية سلبية تمثلت في ارتفاع القواعد النيتروجينية الکلية وحامض الثيوباربيتيورک والهستامين وهذه التغيرات الکيميائية لها تأثيرها السلبي على الصحة العامة لذا ينصح باستهلاک الأسماک بسرعة وفي حالة التجميد يکون التجميد لفترة قصيرة.

SUMMARY

The aim of this study was to know the chemical effect of the freezing process on the quality of fish and to know the water pollution by some heavy metals and the reflection of this pollution on fish. A total of 50 random samples fresh and frozen fish were collected from Manzala lake in Dakahlia Governorate (25fresh fish). Also, from the different markets in Mansoura (25 frozen fish) and 25 samples of water were collected randomly from Manzala Lake in Dakahlia Governorate. All samples were examined chemically. The results showed an increase in Cadmium in tissues of fresh and frozen fish and increase in copper in tissues of frozen fish. Meanwhile the water samples showed increase in lead, cadmium and copper. Concerning total basic nitrogen, thiobarbituric acid and histamine levels they were above the permissible limits in frozen fish, while in fresh fish were within permissible limits. From the above we can conclude that the exposure of fish in water to some heavy metals lead to perception of these heavy metals in tissues of fish as well as freezing of fish lead to negative chemical changes, represented by increase of total volatile basic nitrogen, thiobarbituric acid and histamine,therefore fresh fish should be consumed as soon as possible and surely within 3 days from purchased because of longer storage may result in rapid rise in total volatile basic nitrogen, thiobarbituric acid and histamine, that causes a potential threat to consumers health.

Key words: Fish, heavy metals, histamine.

Introduction

Fish have been used as a food in most countries over the world. It is high desirable food due to its contribution of high quality animal protein, its richness in calcium, phosphorus and its generous supply vitamins. (Campton, 1981). Meanwhile, availability of these nutrients depends on a large extent on the methods of storage (Ryder et al., 1993). Freezing is a mean of arresting either partially or completely the deteriorative action of enzymes. It is an essential type of partial, gentle dehydration in which the water is removed in the form of ice and the activity of enzymes in general rapidly reduced or redirected as the temperature is reduced below the freezing point of about -1C^o. this means that the deteriorations suffered by frozen fish are qualitatively different and the entail biochemical changes (Connell 1990; Alasalvar   et al., 1992). Freezing cannot reverse deteriorations that have already accurred. Fish with a certain degree of prefreezing spoilage will retain it throughout freezing, frozen storage and thawing. Chemical quality and physical damage is an important facter which influences the quality of the end product (Berna and Sukran, 2004; Nogueras et al., 2007).

To that extent controlling the quality of frozen fish includes controlling or selecting the quality of the raw material and controlling the preparation of fish for the freezing process (Johnston et al., 1994; Simeonidou et al., 1997). Sensory quality is influenced not only by microbial activity but also by chemical substance and biochemical changes in lipid composition during storage causing rancidity (Kaitaranta, 1982). Cadmium poisoning is reported to cause I’tai-I’tai, Byo disease with symptoms largely referable to bone and muscle pain, it also causes growth retardation, testicular damage and is carcinogenic to human and animals. (Gossel and Bricker, 1990). The highest lead and cadmium levels were found in muscles. (Jureasa and Blanusa, 2003). Acute exposure to Cu causes hypotension, haemolytic anemia and cardiovascular collapse, while chronic exposure resulted in jaundice in humans (Gossel and Bricker, 1990). Copper is a powerful hepatotxin and causes severe hemolysis due to its oxidant effect on the red blood cells (RBCs) and hepatocellular membranes (Christodoulopoulos and Roubies, 2007; Mendel et al., 2007). However, contamination with copper may be due to pesticides containing copper and from water ponds contaminated with copper containing pesticides and algicides. (Mc.Gavin and Zachary, 2007). Fish is inherently perishable products even under refrigerated conditions, deterioration of their quality may due to several factors, physically, chemically, decomposition by endogenous enzyme activity and inferior handling (Potter, 1986; Cobb et al., 1976). Histamine is a pharmacologically important compound associated with the development of specific allergic reactions in the human body. It has been incriminated in several autbreaks and episodes of food poisoning (Priebe, 1984). The significance important of histamine in fish has been discussed by several outhors (Baranowski et al., 1990; Awad and khalafalla, 1993; L’opez-Sabater et al., 1994). Scombroid intoxication is caused by ingestion of certain species of fish containing high level of histamine fish involved usually is subjected to time/temperature abuse (Bryan, 1988). Although histamine is the main factor involved in scombroid intoxication, other agents capable of potentiate the physiological activity of histamine playing a role in the etiology of it (Hunger Ford and Arefyev, 1992). This study was decided to determine the level of some toxic heavy metals as lead (Pb), cadmium (Cd) and copper (Cu) in the tissues of fish and in water from Manzala Lake, also to determine the  total volatile basic nitrogen (TVB-N), thiobarbituric acid. (TBA) and histamine

Materials and Methods

A total 50 random samples of fresh fish and frozen fish (25 of each) were collected from Manzala Lake in Dakahlia Governorate, different markets in Mansoura City and 25 samples of water were randomly collected from Manzala Lake. All samples were transported in an ice box to the laboratory without delay. The samples were subjected to the chemical examinations according to AOAC (1990).

- Determination of lead, cadmium and copper in fish tissues was done according to the methods described by Heckman (1970); Greig et al. (1982) where tissue samples were measured by using Atomic Absorption Spectrophotometer according to Capar (1977).

- Determination of lead, cadmium, copper in surface water was carried according to the method prepared by Polpraset (1982); Sprenger et al. (1987).

- Determination of total volatile basic nitrogen (TNBN) mg/100gm: It was done according to FAO (1980).

- Determination of thiobarbituric acid number (TBA) mg MD/Kg: It was done according to Pikul et al. (1983).

- Determination of histamine content was done by using thin layer chromatography method (TLC), (Infosamak, 1989).

- Statistical analysis of variance (ANOVA) and t-test was carried out following the method described by Kirkwood (1989).

Results

Table 1: Some heavy metals concentrations (ppm) in tissues of the examined fish samples

Permissible limit of heavy metal in fish tissue according to WHO, (1992), cadmium 0.05 ppm, lead 0.5 ppm and copper 0.5 ppm.

Table 2: Heavy metals concentrations (ppm) in water samples collected from different locations from Manzala Lake.

Table 3: Some chemical analysis of the examined fish samples. (n=25 of each).

Discussion

Lead level in fish tissues has been affected by seasonal variation as it increased in winter and also affected by age due to bioaccumulation of the metal in fish muscle (Gossel and Bricker, 1990). Table 1 revealed that the mean values of lead in fresh fish and frozen fish were (0.257±0.065 and 0.125±0.023)ppm respectively and these were in agreement with Jureasa and Blanusa, (2003) but others recorded higher results (Okoye, 1994; Abo-Salem et al., 1992). Table 1 showed that the mean values of cadmium in fresh fish and frozen fish were (0.096±0.008 and 0.075±0.006) ppm respectively.

Nearly similar results were recorded Jureasa and Blanusa (2003); Allen et al. (2003), while higher levels were reported by El-Sofy (1996) and lower levels were recorded by El-Kelish (1995). The obtained results in Table 1 indicated that the mean copper concentrations were (0.420±0.03 and 0.542±0.04) for fresh and frozen fish respectively. Nearly similar results recorded by (Sallam, 1997; Jaffar et al., 1988). Meanwhile higher levels were reported by (Szefer et al., 2003;            El-Nabawi et al., 1987). The obtained results in Table 2 showed that lead, cadmium and copper concentration in water samples collected from Manzala Lake were with mean values of  (0.53±0.14 - 0.068±0.005 and 0.98±0.017) ppm  respectively. These values were lower than Sabery    et al. (2007) but exceed the permissible limit of lead and cadmium in water according to WHO (1992).

Table 3 showed TVBN mean values for fresh and frozen fish were (12.3±0.4 and 22.1±1.3) mg/100gm respectively, these results were in agreement with Acuff et al. (1984). The increasing of TVBN during freezing storage indicated possible spoilage of fish, such increase may be attributed to the production of volatile basic compound such as ammonia, as reported by Putro et al. (1985); Galli et al. (1993). Determination of TVBN was considered the most objective method for determining fish freshness (Fontes et al., 2007). Increasing of TVBN values of the market samples reflected their poor quality and unhygienic market conditions (Sharma and Goswami, 2010). Also Table 3 revealed that the mean thiobarbituric acid (TBA) values of the examined fresh and frozen fish samples were (0.293±0.04 and 0.822±0.05) mg MD/kg respectively and these were in agreement with Undeland and Lingnert (1999). However these results were lower than Sohad et al. (2008) who recorded an increase in thiobarbituric acid value (TBA) with freezing storage times.

During freezing storage of an underutilized medium fat content fish species was studied as an index for lipid oxidation by Santiago et al. (2002).

Table 3 showed that histamine concentration in fresh and frozen fish were with the means (7.2±0.65 and 20.6±1.1) respectively and these were nearly in agreement with Ahmed and Yassien, (2000). Higher results were obtained by Park et al. (1980); Awad and Khalafalla (1993). Scombroid poisoning is known as histamine poisoning as it is believed to be caused by ingestion of mishandled fish contains a hazardous level of histamine especially when freezing (Taylor et al., 1989).

Histamine amounts depend on production date and increase by closing to expiration date of samples, Hosseini et al. (2009). Proteinase and decarboxylase enzymes can be work under refrigerated or freezing temperature, the seriousness of the problem dicated the complete corporations between medical, public health and veterinary authorities. Food hygienists are the better advisor in that respect as many physicians are not familiar with scombroid fish poisoning Ahmed and Yassien (2000). Fresh fish should be consumed as soon as possible and surely within 3 days from purchased as recorded by Ahmed and Yassien (2000) because of longer storage may result in rapid rise in histamine content, volatile nitrogen basic compound and thiobarbituric acid that cause a potential threat to consumers health.

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