Biogenic amines residues in canned fish | ||||
| Benha Veterinary Medical Journal | ||||
| Article 21, Volume 29, Issue 1, September 2015, Page 164-169 PDF (276.59 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2015.31814 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Fahim A. Shaltout1; Amani M. Salem1; Amal A. Farag1; Mohamed F. Hashim2 | ||||
| 1Food Control Department, Fac. Vet. Med., Benha University | ||||
| 2Food Hygiene, Animal Health Research Institute, Dokki, Giza | ||||
| Abstract | ||||
| One hundred random samples of local and imported canned Tuna and Mackerel fish (25 of each) were analyzed for detection and determination of biogenic amines residues (histamine, tyramine and putrescine) by High Performance Liquid Chromatography (HPLC). The obtained results revealed that the average concentration levels of histamine, tyramine, and putrescine (mg/kg) were 22.86±0.72, 0.274±0.035 & 1.884±0.181, 19.48±0.64, 0.184±0.177& 1.72±0.076, 36.72±1.807, 0.393±0.048 & 2.1±0.104, 29.04±1.46, 0.368±0.047 and 1.894±0.115 for local and imported tuna and mackerel samples, respectively. All Samples of both canned tuna and mackerel were acceptable for histamine, tyramine and putrescine Except 8% of local canned mackerel A exceeded permissible limits for histamine according to Egyptian Organization of Standardization (EOS, 2005). | ||||
| Keywords | ||||
| biogenic amines; canned tuna; canned mackerel; histamine; Tyramine | ||||
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