Web of Science (Emerging Sources Citation Index), Scopus, ISC

Document Type : Original Research Article

Author

Department of Commodity Evaluation and Service Performance, Market Research and Consumer Protection Center, University of Baghdad, Baghdad, Iraq

Abstract

This research was conducted to study some chemical properties of frozen shrimp available in local markets, 24 samples were randomly collected for six imported commercial brands from Baghdad city markets, qualitative chemical tests were carried out, which included the values of pH, total volatile nitrogen (TVN)and thiobarbituric acid (TBA), heavy metals lead, cadmium and nickel were estimated, the results showed that there were significant differences at the level of (P≤0.05) in the values of TVN and TBA, the samples S1 and S3 exceeded the acceptable limits for TVN, reaching 33.28 and 32.71 mg N/100gm, TBA values for all shrimp samples were within the acceptable limits approved by Codex, with the highest value being 1.76, there were no significant differences between shrimp samples in the pH values, which ranged between 7.02 - 7.53, the concentrations of lead, cadmium and nickel elements recorded significant differences at the level (P≤0.05).  Samples S1 and S3 exceeded the acceptable limits for lead approved by Codex, which amounted to 0.337 and 0.660 mg/kg, while cadmium contents (0.082-0.142) were within Codex's (1 mg/kg) guidelines, they were greater than the European Commission's (0.05 mg/kg) permitted levels., all shrimp samples under study were within the acceptable limits for the element nickel.

Graphical Abstract

Study of some chemical properties for imported frozen shrimp available in local markets

Keywords

Main Subjects

[1] B. Omobepade, A. Akinsorotan, A. Ajibare, E. Ogunbusola, T. Ariyomo, J. Jimoh, K. Odeyemi, O. Okeke, M. Falabake, S. Adeniji and A. Adedapo, Egypt. J. Aquat. Biol. Fish., 2020, 24, 301–316. [Crossref], [Google Scholar], [Publisher]
[2] J. Tandel, D. Maheta, Int. J. Sci. Res., 2019, 9, 590-601. [Crossref], [Pdf], [Publisher]
[3] K.T. Rajkowski, C. Sommers,              J. Aquat. Food Prod. Technol., 2012, 21, 39-47. [Crossref], [Google Scholar], [Publisher]
[4] G. Bono, C. Okpala, G. Alberio, C. Messina, A. Santulli, G. Giacalone, G. Spagna, Food Chem., 2016, 197, 581-588. [Crossref], [Google Scholar], [Publisher]
[5] R. Moawad, S. Ashour, G. Mohamed, E. El-Hamzy, Res. J. Appl. Sci., 2013, 9, 3723-3734.
[6] A. Ajibare, O. Olawusi-Peters, O. Bello-Olusoji, J. Agric. Food Inf., 2017, 13, 52-58. [Crossref], [Google Scholar], [Publisher]
[7] A. Abubakar, A. Ekwumemgbo, O. Mkunola, Am. J. Chem., 2014, 4, 137-154. [Crossref], [Google Scholar], [PDF]
[8] R.A. Abu-Almaaly, Plant Arch., 2019, 19, 3217-3222. [Google Scholar], [PDF]
[9] A. Badr, N. Mahana, A. Eissa, Glob Vet., 2014, 13, 432-443. [Crossref], [Google Scholar], [Publisher]
[10] M. Kabeer, I. Hameed, S. Kashif, M. Khan, A. Tahir, F. Anum, S. Khan, Sh. Raza, Arch Environ Occup Health, 2021, 76, 220-232. [Crossref], [Google Scholar], [Publisher]
[11] C. Condurso, G. Tripod, F. Cincotta, C. Lanza, A. Mazzaglia, A. Verzera, Ital. J. Food Sci, 2016, 28, 497-509. [Crossref], [Google Scholar], [Pdf]
[12] A. Valencia-Perez, H. Soto-Valdez, J. Ezquerra-Brauer, E. Marquez-Rios, W. Torres-Arreola. Food Sci. Technol., 2015, 35, 368-374. [Crossref], [Google Scholar], [Publisher]
[13] O. Afolayan, R. Moruf, A. Lawal-Are, Sci. World J., 2020, 15, 11-14. [Pdf], [Google Scholar], [Publisher]
[14] R.A. Abu-Almaaly, Iraqi J. Agric. Sci., 2019, 50, 879-885. [Crossref], [Google Scholar], [Publisher]
[15] M.A. Zafar, M.M. Haque, M.S. Aziz, M.M. Alam, J. Bangladesh Agric. Univ., 2015, 13, 153–160. [Crossref], [Google Scholar], [Publisher]
[16] O. Mejlholm, N. Boknaes, P. Dalgaard, J. Appl. Microbiol., 2005, 99, 66–76. [Crossref], [Google Scholar], [Publisher]
[17] Ch. Biswas, S.S. Soma, F. Rohani, H. Rahman, A. Bashar, S. Hossain,  Heliyon, 2021, 7, 1-9, e06587. [Crossref], [Google Scholar], [Publisher]
[18] N.A. Helmy, M.A. Hassan, F.S. Hassanien, A.A., Maarouf, Benha Veterinary Medical Journal, 2021, 34, 255-264. [Crossref], [Google Scholar], [Publisher]
[19] H.A. Zaher, A.H. Mohamed, S.E. Hamed, A. El-Khateeb, J. Hum. Environ. Health Promot., 2021, 7, 6-14.  [Crossref], [Google Scholar], [Publisher]
[20] R.B. Suami, D.M. Al- Salah, C.D. Kabala, J. P. Otamonga, C.K. Mulaji, P.T. Mpiana, J.W. Pote, Heliyon, 2019, 5, e03049. [Crossref], [Google Scholar], [Publisher]
[21] M.S. Ali, S. Saha, S. Ahmed, F.M. Uddin, N. Yeasmin, Asian J. Med. Biol. Res., 2017, 2, 513-517. [Crossref], [Google Scholar], [Publisher]
[22] J. Salaramoli, N. Salamat, V. Razavilar, Sh. Najafpour, T. Aliesfahani, World Appl. Sci. J., 2012, 16, 583-588. [Google Scholar], [Pdf]
[23] T. Sarkar, M.M. Alam, N. Parvin, Z. Fardous, A.Z. Chowdhury, S. Hossain, M.E. Haque, N. Biswas, Toxicol. Rep., 2016, 3, 346–35. [Crossref], [Google Scholar], [Publisher]
[24] Codex Standard. General Standard for Contaminants and Toxins in Food and Feed, 2015, No. 193–1995. [Google Scholar], [Publisher]
[25] European Commission Regulation. Commission regulation (EC) No. 466/2001: setting maximum levels for certain contaminants in foodstuffs.  OJEC, 2001, 77, 1–13. [Publisher]