No abstract

The quality check and determination of permitted and non-permitted additive colors in food products is very important for customer׳s right protection and health. This survey was undertaken to demonstrate the frequently use of additive colors and products targeted to color adulteration in Iranian foods and beverages. From the 1120 of the samples, 18.86% contained artificial colors, 11.89% contained natural colors and 69.25% of samples had no additive colors. Tartrazine (E102) was the only non-permitted artificial dye used in samples. Among products with additive colors, only 4.38% of samples failed to meet with national Iranian standard and 61.23% of non-compliance samples were from non-industrial sectors and mostly were saffron and food containing saffron such as saffron rock candy and saffron chicken. These places and products quality are main the concern to solve the color adulteration in Iranian food market.

The biogenic amine (putrescine, cadaverine, histamine and tyramine) content of whole Southern Caspian Kutum (Rutilus frisii kutum) and related bacterial changes (Pseudomonas spp., psychrotrophic and mesophilic counts) were monitored during ice storage for a period of 18 days (0, 3, 6, 9, 12, 15 and 18). Levels of putrescine, cadaverine and bacterial loads increased (P < 0.05) during storage, but histamine and tyramine were not detected in any of the tested samples. Initial concentrations of putrescine and cadaverine were 0.24 and 0.07 mm/kg, and finally reached 5.27 and 4.21 mg/kg, respectively. Correlations were found between putrescine and psychrotrophs, and between cadaverine and pseudomonads. The putrescine and cadaverine content ofwhole Southern Caspian Kutum seemed to be good quality markers and freshness indicators. PRACTICAL APPLICATIONS In our previous study, the presence of contents of biogenic amines in rainbow trout was demonstrated. However, this research was undertaken by testing Caspian Kutum, which was sold in the fish markets in Iran so that a better understanding of the safety quality of the products can be accomplished to better protect the health of the consumers. According to this research, levels of putrescine, cadaverine and bacterial loads increased during iced storage as both biogenic amines cadaverine and putrescine are good quality markers for the Caspian Kutum.