INTERACTIONS BETWEEN SOME PESTICIDES RESIDUES AND FOOD ADDITIVES DURING FISH PROCESSING

Abstract

The effect of different technological processes (canning, frying, roasting and boiling on pesticides residues in fortified fish species (Sardine; silver carp, grass carp, common carp and catfish) by using three different extraction methods (AOAC, Microwave Solvent Extraction (MSE) and supercritical fluid Extraction (SFE) were studied throughout the present investigation. Data indicated that AOAC method proved superior extraction method followed by SFE and MSE in extracting residues. Technological processes greatly eliminated pesticide from contaminated fish. The rate of elimination of pesticide residues by canning and frying processes was much more greater compared with the other methods. The accumulation of diazinon and atrazine pesticides in some organs (i.e, muscle tissues, gills, liver, skin and intestinal oftilapia and catfish which exposed to 28 days was studied in the fish aquaria. Data showed that the rate of pesticide accumulation was higher in intestine, followed by liver a11d gills; whereas the lowest concentration was found in muscle tissue. Interactions between food additives (sodium chloride, sodium metabisulphite, EDTA and citric acid), pesticide residues and the method of fish processing (ca1ming, salting and freezing) were also considered. Data indicated that canning process with mixture of EDTA +citric acid proved distinguish role in pesticides•elimination compared with EDTA or citric acid when used alone. Freezing for one week with sodium metabisulphite caused slight reduction in pesticide residues. On the other hand, salting for 40 days with sodium chloride showed higher elimination of tested pesticide residues.