فهرست نشریات علمی دسترسی آزاد ایران

Certain heavy metals can contaminate fish during the processing and packaging of the fish. This study sought to determine how enamel, cooking, storage duration, and canning affect the levels of heavy metals. An atomic absorption spectrometer was used to perform the measurements. The study's findings demonstrated that the average levels of heavy metals following the storage period were within the allowable limits set by the FDA, WHO, and ISIRI. The canning process did not substantially change the heavy metal content in the final product. Additionally, no heavy metals moved from the can or enamel to the contents, and the metal elements of the product did not alter considerably over time. The pH and histamine levels of the product remained steady (p ≥ 0.05), but the peroxide value changed significantly. The pre-cooking process was the only one that significantly increased the concentration of these elements (p < 0.05). We may infer that the increase in heavy metal concentration was not significantly affected by the canning procedure or the 30-day storage of canned fish at 45 °C.