Trials for controlling of biogenic amines in fish products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 8, Volume 40, Issue 2, July 2021, Page 38-42 PDF (853.74 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2021.67405.1364 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
saad mahmoud saad1; Shaimaa Moawad Nada2; Mahmoud Nada  3
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| 1Food control Dept., Faculty of Veterinary Medicine, Benha Univ., Egypt | ||||
| 2Animal Health research institute, shebin el koom branch. | ||||
| 3Al Kutameyah | ||||
| Abstract | ||||
| One hundred random samples of fesiekh, sardine,smoked herring and canned tuna (25 of each) obtained from various fish markets in Menoufia governorate, Egypt. All collected samples were investigated for their harmful biogenic amines residues (histamine, putrescine cadaverine & tyramine). Additionally, trials to control such serious residues using biological techniques were applied. The mean values of biogenic amines in the examined samples of fesiekh , sardine, smoked herring and canned tuna were 26.48 ± 0.52 , 21.93 ± 0.40 , 18.07 ± 0.29 & 12.61 ± 0.23 mg % for histamine, 17.69 ± 0.31, 14.45 ± 0.26, 12.78 ± 0.22 & 9.10 ± 0.15 mg% for putrescine, 13.56 ± 0.23, 9.81 ± 0.20, 8.93 ± 0.19 & 5.47 ± 0.15 mg% for cadaverine, respectively. On the other hand, the average concentrations of tyramine were 8.92 ± 0.21 mg % for fesiekh, 6.08 ± 0.15mg % for sardine, 3.74 ± 0.14mg % for smoked herring and 2.95 ± 0.09 mg % for canned tuna. The effect of B. polymyxa culture (2x107) on the levels of histamine experimentally inoculated to sardine fillets (40 mg/Kg) was excellent where its level was decreased to 22.1mg/kg after 8 hours, 14.2 mg/kg after12 hours and 8.9mg/kg after 24 hours with reduction percentages of 44.7%, 64.5% and 77.8%, respectively. Keywords: biogenic amines; fish products; histamine. | ||||
| Keywords | ||||
| biogenic amines; fish products; histamine | ||||
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