Investigation of histamine, tiobarbituric acid and total volatile nitrogenous content of canned Tuna fish produced in some factories of the Konarak industrial town

Pure quality of fisheries products and also risk of community health may be creation due to disregard the correct fish preservation technique. Canning of fish, in addition of being a method of conservation will improve its flavor and quality, and determination of some indices in canned fish will help confirming the quality of fish. This study aimed to determine the quality health indices of the cans produced in canning factories in the industrial town of Konarak in Sistan and Baloochestan Province. The amount of histamine, Volatile Nitrogenous compounds, thiobarbituric acid of 210 Tuna fish can produce in 3 factories in the Konarak industrial town was measured statistically. One way Anova and Duncan Multiple range Test was used in this study. The highest content of salt was in cans of the first factory and the least was belong to the cans of third factory and the difference between treatments was not statistically significant (p<0.05). The results showed the amount of histamine in all of the samples were under the amount of 50 ppm, which is determined as the standard limit to be safe for consumption. The samples did not showed and significant differences in terms of tiobarbituric acid and the amount of volatile nitrogenous compounds were in the acceptable range. The results of the study proved canned fish produced by these three factories are healthy and safe for consumption