Spermidine and Tyramine Profiling in Fish: Insights into Biogenic Amines Dynamics | ||
| New Valley Veterinary Journal | ||
| Article 6, Volume 4, Issue 2, June 2024, Pages 34-40 PDF (124.18 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/nvvj.2024.288671.1045 | ||
| Authors | ||
| Esraa Marzouk Mohamed* 1; Ashraf Abd El-Malek2; Waleed Senosy3; Doaa Safwat Abdulmaguid4; Rania Zaki5 | ||
| 1food hygiene, safety and technology department, faculty of veterinary medicine, | ||
| 2Department of food hygiene, faculty of veterinary medicine, Assiut university, Egypt | ||
| 3Theriogenology Department, Faculty of Veterinary Medicine, New Valley University, Al Kharga, New Valley | ||
| 4Associate Professor of Forensic Medicine and Toxicology.faculty of Veterinary Medicine., New Valley University | ||
| 5Department of Food Hygiene, Safety and Technology (Meat Hygiene), Faculty of Veterinary Medicine, New Valley University, Egypt. | ||
| Abstract | ||
| Biogenic amines are undesirable compounds formed through the decarboxylation of free amino acids by pathogenic microbes, They pose serious risks to public health and food safety. These amines serve as critical biomarkers for evaluating food quality and safety. Their physiological implications for human health necessitate vigilant monitoring, particularly in fish, where elevated concentrations can cause histamine poisoning and toxicity. This study employed liquid chromatography–electrospray ionization–tandem mass spectrometry (LC-ESI-MS/MS) to quantify spermidine and tyramine levels in Mackerel fish. Twenty random samples, comprising 10 frozen and 10 grilled, were collected from various markets and restaurants in the New Valley Governorate, Egypt. The analysis revealed that mean values of spermidine concentrations (mg/100g) were 233.2 ± 25.5 in raw frozen fish and 186.80 ±10.7 in grilled fish. The average concentrations of tyramine were 1.22 ± 0.09 in raw frozen fish and 3.54 ± 0.3 in grilled fish. Based on the established permissible limits recommended by EOS, all samples of frozen mackerel fish 100% and 90% of grilled fish were exceed the permissible spermidine limits. However, all frozen and grilled fish samples were within acceptable tyramine levels. | ||
| Keywords | ||
| Biogenic amines; Spermidine; Tyramine; Mackerel fish; LC-ESI-MS/MS | ||
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