ﺗﺎﺛﯿﺮ روﺷﻬﺎي ﻣﺨﺘﻠﻒ ﭘﺨﺖ ﺑﺮ ﻣﻘﺎدﯾﺮ ﻓﻠﺰات ﺳﻨﮕﯿﻦ ﻣﺎﻫﯽ ﺷﻮرﯾﺪه Otolithes ruber

Effects of different cooking methods on the heavy metals levels of Otolithes ruber

در اﯾﻦ ﺗﺤﻘﯿﻖ ﺗﺎﺛﯿﺮ ﭼﻬﺎر روش ﭘﺨﺖ ( ﺑﺨﺎرﭘﺰ ﮐﺮدن، ﮐﺒﺎب ﮐﺮدن، ﻣﺎﯾﮑﺮووﯾﻮ و ﺳﺮخ ﮐﺮدن) ﺑﺮ ﻣﯿﺰان ﻏﻠﻈﺖ ﻓﻠﺰات ﺳﻨﮕﯿﻦ( ﺳﺮب، ﺟﯿﻮه و ﮐﺎدﻣﯿﻮم)ﻣﺎﻫﯽ ﺷﻮرﯾﺪه اﻧﺠﺎم ﮔﺮﻓﺖ. اﺳﺘﺨﺮاج و ﺗﻌﯿﯿﻦ ﻣﯿﺰان ﺑﺎﻗﯿﻤﺎﻧﺪه ﻓﻠﺰات ﺳﻨﮕﯿﻦ ﻧﻤﻮﻧﻪ ﻫﺎ از روش ﻫﻀﻢ ﻣﺮﻃﻮب ﺑﺎاﺳــﺘﻔﺎده از دﺳــﺘﮕﺎه ﺟﺬب اﺗﻤﯽ ﻣﺠﻬﺰ ﺑﻪ ﺳــﯿﺴــﺘﻢ ﮐﻮره ﮔﺮاﻓﯿﺘﯽ اﻧﺠﺎم ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻧﺸــﺎن داد ﻏﻠﻈﺖ ﺳــﺮب در ﻧﻤﻮﻧﻪ ﺧﺎم 1/. ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﮐﯿﻠﻮﮔﺮم ﺑﻮد و ﮐﻤﺘﺮﯾﻦ ﻏﻠﻈﺖ ﻓﻠﺰ ﺳـــﺮب در ﻧﻤﻮﻧﻪ ﺑﺨﺎرﭘﺰ ﻣﺸـــﺎﻫﺪه ﮔﺮدﯾﺪ(0/05>p). ﻏﻠﻈﺖ ﮐﺎدﻣﯿﻮم در ﻧﻤﻮﻧﻪ ﺧﺎم 0/075 ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﮐﯿﻠﻮﮔﺮم ﺑﻮد و ﮐﻤﺘﺮﯾﻦ ﻏﻠﻈﺖ ﮐﺎدﻣﯿﻮم ﺑﻄﻮر ﻣﻌﻨﯽ داري در روش ﺑﺨﺎرﭘﺰ ﺑﻮد (0/05>p). ﻏﻠﻈﺖ ﺟﯿﻮه در ﻧﻤﻮﻧﻪ ﺧﺎم 0/13 ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﮐﯿﻠﻮﮔﺮم ﺑﻮد و ﮐﻤﺘﺮﯾﻦ ﻏﻠﻈﺖ ﺟﯿﻮه در روش ﭘﺨﺖ ﺑﺨﺎرﭘﺰ ﺑﺪﺳــﺖ آﻣﺪ (0/05>p) .در ﻣﺠﻤﻮع ﻧﺘﯿﺠﻪ ﮔﯿﺮي ﺷﺪ ﮐﻪ ﻧﻤﻮﻧﻪ ﻫﺎي ﺑﺨﺎرﭘﺰ ﺷﺪه ﻣﺎﻫﯽ ﺷﻮرﯾﺪه ﺑﻄﻮر ﻣﻌﻨﯽ داري ﮐﻤﺘﺮﯾﻦ ﻏﻠﻈﺖ ﻓﻠﺰ ﺳﻨﮕﯿﻦ ﺳﺮب، ﮐﺎدﻣﯿﻮم و ﺟﯿﻮه را ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﯾﺮ روﺷﻬﺎي ﭘﺨﺖ و ﻧﻤﻮﻧﻪ ﻓﯿﻠﻪ ﺧﺎم ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داده ﺑﻮدﻧﺪ و اﯾﻦ ﺷﯿﻮه ﭘﺨﺖ روش ﻣﻨﺎﺳﺒﯽ ﺑﺮاي ﭘﺨﺖ اﯾﻦ ﻧﻮع ﻣﺎﻫﯽ و ﺗﻐﺬﯾﻪ ﺳﺎﻟﻢ ﻣﯽ ﺑﺎﺷﺪ.

The effects of different cooking methods (steaming , grilling, microwave and frying) on on the heavy metals levels (lead, cadmium and mercury) of Otolithes ruber in Chabahar region were determined. The results showed that amount of lead in raw fillet was 0.1µg mg-1 and the lowest lead concentration were found in the steam procedure significantly (p<0.05). Amount of cadmium in raw fillet was 0.075µg mg-1 and the lowest lead concentration were found in the steam procedure significantly (p<0.05). Amount of mercury in raw fillet was 0.13µg mg-1 and the lowest mercury concentration were found in the steam procedure significantly (p<0.05). finally, it is concluded that between cooking method, steam cooking was the best cooking method among other applied method and for healthy eating.