جستجوی مقالات مرتبط با کلیدواژه "canned tuna" در نشریات گروه "شیلات"

Nowadays, the mixing of low-quality species in canned products, especially in fishery products, is considered as one of the most important problems of monitoring some food industry production units. Among the new methods of detecting counterfeits, genetic methods such as DNA barcoding have high accuracy and precision. Therefore, the purpose of this research is to investigate the fraud in canned Iranian tuna fish produced using DNA barcoding, by cytochrome oxidase 1 detector. In this research, canned tuna stuffed with one piece of meat and canned tuna stuffed with chopped meat from different brands available in the market were collected from different regions of the country. The samples after DNA extraction and optimizing its process, were subjected to PCR by cytochrome oxidas 1 gene and then sequenced. The results of the sequencing showed that out of 100 canned samples examined, 80 samples have 97% genetic similarity to the fish listed on the can label, 18 samples have 90% genetic similarity to short fish. (Sillaginidae), and 3 samples belonged to 3 different fish species. Among these, only 3 samples were related to canned tuna prepared from one piece of meat. The results showed that this method is very useful due to its high speed and accuracy, for canned fish, where DNA parts may be lost during the canning process and it can be used to check the amounts of fraud in processed foods are recommended.

The present study was performed to determine the nutritional value and fatty acids profile and amino acids in canned Skipjack tuna and yellowfin fish and compare them with their fresh meats. The amounts of protein, fat, moisture and ash in fresh Yellowfin were 6.71, 5.88, 84.66 and 0.85%, and in canned fish 39.6, 5.65, 86.56 and 0.82%, respectively, whereas, in fresh Hoover, they were 7.44, 5.24, 83.44 and in canned fish 7.65, 5.96, 83.79 and 0.8%, respectively. There were no significant differences in nutritional value (P>0.05) between those fresh and canned ones. In fresh and canned treatments, glutamic acid, lysine, leucine, arginine and alanine were identified as the most amino acids. The number of amino acids in canned Yellowfin and Skipjack tuna did not decrease significantly compared to fresh meat (P>0.05). In canned and fresh products, palmitic acid (20.65-22.03 mg/g) was the highest than other fatty acids (P<0.05). The lowest fatty acids belonged to eicosenoic acid (1.49-1.34 mg/g). In all treatments, the omega-3 fatty acid was higher than the omega-6 fatty acid (P<0.05). No significant difference was observed in the nutritional value between Yellowfin and Skipjack tuna (P>0.05). Although differences were found between the canned and fresh tuna meat, the present study showed the high nutritional value of canned Yellowfin and Skipjack. Since canned meat has higher safety and shelf life compared to fresh meat; products processed with vegetable oil may be a better choice than fresh meat for people who need an increase in essential fatty acids than fresh meat.