Mathematical modelling of 4-hexylresorcinol residue to ensure consumer safety

Main Article Content

A. Selçuk
Ö. Özden

Keywords

4-hexylresorcinol, mathematical determination, residue level, shrimp

Abstract

Shrimp is a major source of animal protein and is of great economic importance in world markets. The occurrence of black spot in shrimp after harvesting is a major problem for the aquaculture and fisheries industries. 4-hexylresorcinol has recently been approved by the European Union as an alternative chemical for the prevention of black spot in shrimp. However, high residual levels of 4-hexylresorcinol have important negative effects on humans. The correct mathematical design of 4-hexylresorcinol residue analyses should ensure the cost-effective operation of these industries, their environmental sensitivity, and safe food management practices. The mathematical determination of 4-hexylresorcinol residues will circumvent the high cost of high-performance liquid chromatographic analyses, ensuring high shrimp quality and adherence to food safety standards.

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