Open Access Research Article

Histamine in Some Fish Products

Hassan M, Shaltout FA* and Saqur N

Department of Food Control, Benha University, Egypt

Corresponding Author

Received Date: January 08, 2020;  Published Date: February 03, 2020


Histamine compounds are members of a group of compounds known as biogenic amines normally produced by decarboxylation of free amino acids and are present in a variety of foods. In the present study a total of 90 random samples of salted and smoked fish products represented by fesiekh, salted sardine, and smoked herring (30 of each) were collected from different fish markets in Middle Delta area, Egypt and examined for the presence of histamine by ELISA. The results recorded that the histamine mean values in examined fish samples were20.76 ± 0.54, 15.49 ± 0.31 and 9.82 ± 0.26mg/kg, unaccepted samples were53.3%, 36.7% and 30%for fesiekh, sardine and smoked herring, respectively.

Keywords: ELISA; Histamine compounds; Salted; Smoked fish

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