Quantification of Trihalomethanes in Nile Tilapia Fillets Sanitized with Chlorine

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-11-01 DOI:10.1007/s12161-024-02706-6

Nelson de Abreu Delvaux Júnior, Maria Eliana Lopes Ribeiro de Queiroz, André Fernando de Oliveira, Antônio Augusto Neves, Fernanda Fernandes Heleno, Amanda Maria Leal Pimenta, Flávio Pinto Monção, Samy Pimenta, Louiza Lourrane Mendes Pereira, Luís Felipe Rodrigues Costa, Luciano Pereira Rodrigues

{"title":"Quantification of Trihalomethanes in Nile Tilapia Fillets Sanitized with Chlorine","authors":"Nelson de Abreu Delvaux Júnior, Maria Eliana Lopes Ribeiro de Queiroz, André Fernando de Oliveira, Antônio Augusto Neves, Fernanda Fernandes Heleno, Amanda Maria Leal Pimenta, Flávio Pinto Monção, Samy Pimenta, Louiza Lourrane Mendes Pereira, Luís Felipe Rodrigues Costa, Luciano Pereira Rodrigues","doi":"10.1007/s12161-024-02706-6","DOIUrl":null,"url":null,"abstract":"<div>Fish is a food with high nutritional value, but its quickly perishable nature requires a hygiene process to maintain product quality and increase shelf life. The aim of this study was to evaluate different concentrations of chlorine in the water used to sanitize Nile tilapia fillets on the formation of trihalomethanes (THM) in fresh and frozen products at different storage times. A completely randomized experimental design was used, in a 2 × 3 split-plot arrangement, with 15 replications; the plots consisted of fresh and frozen fish fillets, and the subplots consisted of the three chlorine concentrations in the water for sanitizing the fillets (100, 175, and 250 mg L−1). Fresh fish analysis showed the following variations in THM levels: 1.4 to 6.8 μg kg−1 (chloroform), 0.5 to 3.2 μg kg−1 (bromodichloromethane), and 0.4 to 1.2 μg kg−1 (dibromochloromethane). Bromoform ranged from 3.7 μg kg−1 to undetected levels in the different tested storage times. Frozen fish analyses showed concentrations ranging from 2.1 to 5.2 μg kg−1 (chloroform) and 0.6 to 2.0 μg kg−1 (bromodichloromethane), while dibromochloromethane and bromoform levels were below the technique’s quantification limits in all storage times. THM formation depends on the binomial chlorine concentration in the washing water and time storage; fresh fish presented higher THM levels than frozen fish.</div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 1","pages":"140 - 147"},"PeriodicalIF":2.6000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-024-02706-6","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Fish is a food with high nutritional value, but its quickly perishable nature requires a hygiene process to maintain product quality and increase shelf life. The aim of this study was to evaluate different concentrations of chlorine in the water used to sanitize Nile tilapia fillets on the formation of trihalomethanes (THM) in fresh and frozen products at different storage times. A completely randomized experimental design was used, in a 2 × 3 split-plot arrangement, with 15 replications; the plots consisted of fresh and frozen fish fillets, and the subplots consisted of the three chlorine concentrations in the water for sanitizing the fillets (100, 175, and 250 mg L⁻¹). Fresh fish analysis showed the following variations in THM levels: 1.4 to 6.8 μg kg⁻¹ (chloroform), 0.5 to 3.2 μg kg⁻¹ (bromodichloromethane), and 0.4 to 1.2 μg kg⁻¹ (dibromochloromethane). Bromoform ranged from 3.7 μg kg⁻¹ to undetected levels in the different tested storage times. Frozen fish analyses showed concentrations ranging from 2.1 to 5.2 μg kg⁻¹ (chloroform) and 0.6 to 2.0 μg kg⁻¹ (bromodichloromethane), while dibromochloromethane and bromoform levels were below the technique’s quantification limits in all storage times. THM formation depends on the binomial chlorine concentration in the washing water and time storage; fresh fish presented higher THM levels than frozen fish.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.