Comparison of histamine concentration in Katsuwonus pelamis muscles (White and dark) and canned from Hormozgan Province
Subject Areas :
Food Science and Technology
A. Askary Sary
1
,
E. Rajabzadeh Ghotremi
2
,
E. Setayeh Far
3
,
M. Velayatzadeh
4
1 - Depatment of Fishery, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 - Depatment of Fishery, Marine Science and Technology, University Khoramshahr, Khoramshahr, Iran
3 - Depatment of Aquaculture, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
4 - Young Researchers and Elite Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
Received: 2015-03-14
Accepted : 2016-08-17
Published : 2016-08-22
Keywords:
Hormozgan province,
Muscle,
Histamine,
Katsuwonus pelamis,
Canned fish,
Abstract :
Fish and other marine products are valuable source of protein for human. This research was conducted to determine histamine concentration in fresh and canned muscles (White and dark) of Katsuwonus pelamis. For this purpose 9 samples of Katsuwonus pelamis and 15 samples of canned fish were prepared. After biometric evaluations, dark and light muscles were separated. Histamine content was measured with Thin Layer Chromatography method. The results showed that the average content of histamine in dark and white muscles were 154.3±52.46 and 124.4±47.05 µg/g, respectively. Moreover, the average concentration of histamine in canned was 160.52±87.59 µg/g. Although the histamine concentration between white muscle and canned fish was statistically significant, results revealed no significant difference between dark muscles with canned samples. Histamine cconcentration in all samples was lower than FDA standard (20 mg/100g), therefore Katsuwonus pelamis and canned fish would not cause allergic reactions in the consumers.
References:
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● Donn, R. (1991). Scombroid poisoning. Microbiology of Marine Food Products, 331-350.
● Etemadian, Y., Shabanpour, B., Sadeghi Mahoonak, A.R., Shabani, A., Yahyaee, M. and Dordiee, Kh. (2012). Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice, Iranian Food Science and Technology Research Journal, 7(4): 304-298. [in Persian]
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● Fernandez-Salguero, J. and Mackie, I.M. (1987). Coparativerstes of spoilage of fillets and whole fish during storage of had doc (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-votile and votile amines. International Journal of Food Science and Technology, 22: 385-390.
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● Kim, S.H., Field K.G., Chang D.S. and Wei H.A. (2001). Identification of bacteria crucial to histamine accumulation in pacific mackerel during storage. Journal of Food Protection, 64 (10): 1556-1564.
● Kim, M.K., Mah, J.H. and Hwang, H.J. (2009). Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chemistry, 116: 87-95.
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● Lieber, E.R. and Taylor S.L. (1978). TLC screening methods for histamine in tuna fish. Journal of Chromatography, 153: 143-152.
● Lopez-Sabater, E.I., Rodriguez-Jerez, J.J., Hernandez-Herrero, M., Roig-Sagues, A.X. and Mora-Ventura, M.A.T. (1996). Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus). Journal of Food Protection, 59: 167–174.
● Maroni, N. (1999). Histamine poisoning. Standard magazine, Year X, Issue 96: 47-45. [in Persian]
● Moini, S., Khoshkhoo, J. and Mahdaby, M. (2012). Aquaculture and processing. Tehran University Publication, 1th edition: 328. [in Persian]
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● Mercogliano, R., Anastasio, A., Colarusso, G., Marrone, R. and Cortesi, M.L. (2008). Evaluation of histamine profile in Thunnus thynnus processed sea foods. Veterinary Research Communication, 32: 331-333.
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● Oduzhani, P. and Angip, S. (2005). Scombroid (Histamine) Poisoning. Ataturk University of Agriculture Fishery Products. Section, 25240.
● Ozogul, Y., Ozogul, F. and Gokbulut, C. (2006). Quality assessment of wild European Eel (Anguilla Anguilla) stored in ice. Food Chemistry, 95 (3): 458-465.
● Russel, F.E. and Martic, Z. (1986). Scombroid poisoning: mini review. Western case histories. Journal of Toxicology, 24: 967-973.
● Smith, A.M., Hayden, M.A., McCay, S.G., Zapatka, F.A. and Hamdy, M.K. (1993). Detection and confirmation of histamine producing bacteria. Bulletin of Environmental Contamination and Toxicology, 29: 618-623.
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● Sadeghi, S.N. (2001). Sturgeon southern Iran (Persian Gulf and Oman Sea). Naghshe Mehr Publications, First Edition, Tehran: 438. [in Persian]
● Taylor, S.L. (1986). Histamine food poisoning: Toxicology and clinical aspects. CRC Critical Reviews in Toxicology. 17 (2): 91-128.
● USFDA (1998). FDA and EPA guidance levels. In: Fish and Fishery Products Hazards and Controls Guide, 2nd Edition, Department Of Health and Human Services, Public Health Service, Food And Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC, pp. 245- 248, Appendix 5.
● Wenta, K. and Liao, H. (1999). Use of capillary electrophoresis with UV detection as a Screening method to determine histamine in fish samples. Journal of Chromatography A, 853: 541-544.
● Windyga, B., Grochowska, A., Sciezynska, H., Gorecka, K., Fenberg, D. and Broczek, M. (1992). Determination of histamine in canned fish products by the colorimetric method of Hardy and Smith. Annals of the National Institute of Hygiene, 43(2): 193-199.
● Yoshinaga, D.H. and Frank, H.A. (1982). Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Applied and Environmental Microbiology, 44 (2): 447-452.
_||_
● Arnold, S.H., Price, R.J. and Brown, W.D. (1980). Histamine formation by bacteria isolated from skipjack tuna Katsuwonas pelamis. Bulletin of the Japanese Society of Scientific Fisheries, 46: 991-995.
● Becker, K., Southwick, K., Reardon, J., Berg, R. and Mac Cormack, N. (2001). Histamine poisoning associated with eating tuna burgers. The Journal of the American Medical Association, 285: 1327-1330.
● Banja, B. (2002). Shelf life trial on Cod (Gadus morhua) and Haddock (Melanogrammus aeglefinus) stored on ice around 0 °C. United Nations University (UNU) Fisheries Training Programme Marine Research Institute (MRI), Reykjavik, Iceland.
● Chamberlin, T. (2001). Histamine levels in long lined tuna in Fiji: A comparison of samples from two different body sites and the effect of storage at different temperatures. Journal of National Science, 19: 30-34.
● Connell, J.J. (2002). Quality Control In Fish Industry. Tory Advisory Note No. 58.
● Codori, N. and Marinopoulos, S. (2010). Scombroid Fish Poisoning After Eating Seared Tuna. Southern Medical Journal, 103(4): 382-384.
● Donn, R. (1991). Scombroid poisoning. Microbiology of Marine Food Products, 331-350.
● Etemadian, Y., Shabanpour, B., Sadeghi Mahoonak, A.R., Shabani, A., Yahyaee, M. and Dordiee, Kh. (2012). Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice, Iranian Food Science and Technology Research Journal, 7(4): 304-298. [in Persian]
● Fahim Dejhban, Y. (2008). Processing of fishery products. Mehralnaby Publications, 1th Edition, Ghaemshahr: 291. [in Persian]
● FAO (2012). Yearbook annuaire, Fishery and Aquaculture Statistics, Roma. P. 105.
● Fernandez-Salguero, J. and Mackie, I.M. (1987). Coparativerstes of spoilage of fillets and whole fish during storage of had doc (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-votile and votile amines. International Journal of Food Science and Technology, 22: 385-390.
● Guizani, N., Al-Busaidy, M.A., Al-Belushi, I.M., Mothershaw, A. and Rahman, M.S. (2004). The effect of storage temperature on histamine production and the freshness of yellown tuna (Thunnus albacares). Food Research International, 38: 215-222.
● Hosseini, H., Keshavarz, S.A., Pirali, P., Khaksar, R., Abasi, M. Fekri, M., Safaian, S., Bagherzadeh, Z. and Tahmoozi, S. (2007). Study of Histamine Content in Canned Tuna Fish Producers in Iran by ELISA Method, Iranian Journal of Food Science and Technology, 4(13): 84-77. [in Persian]
● Huss, H.H. (1995). Quality and Quality Changes In Freshwater Fish. FAO Fisheries Technical Paper. No. 348, Rome.
● Huss, H.H., Ababouch, L. and Gram, L. (2003). Assessment and Management of Seafood Safety and Quality, FAO Fisheries Technical. Paper 444, Rome, 230 pp.
● Hwang, B.S., Wang, J.T. and Chong, Y.M. (2003). A rapid gas chromatographic method for the determination of histamine in fish and fish products. Food Chemistry, 82: 329-334.
● Iranian Fisheries Statistical Yearbook (2014). Statistical Yearbook Fisheries Organization of Iran (1393-1382). Publications Office of Management and Budget statistics department. Deputy development and resource management. 1th Edition. Tehran, page: 64. [in Persian]
● Kamkar, A., Hosseini, H. and Abuhossein, G. (2003). A study of histamine contents of canned tuna and sardine of Iran, Pajouhesh & Sazandegi, No. 60: 44-50. [in Persian]
● Kuchakyan Sabur, A. and Yasemi, M. (2011). Technology production of seafood products. Publications the Institute of Applied Agriculture, 1th Edition, Tehran : 126. [in Persian]
● Kagawa, Y. (2000). Standard table of food composition in Japan. Nutrition University Publishing Division, Tokyo, 316-335 pp.
● Kim, S.H., Field K.G., Chang D.S. and Wei H.A. (2001). Identification of bacteria crucial to histamine accumulation in pacific mackerel during storage. Journal of Food Protection, 64 (10): 1556-1564.
● Kim, M.K., Mah, J.H. and Hwang, H.J. (2009). Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chemistry, 116: 87-95.
● Laurent, G., Bennasar, M., Fall, F. and Lima, H. (1995). Histamine content in fresh and canned tuna, Medicine and Nutrition, 31(1): 23-33.
● Lehane, L. and Olley, J. (2000). Histamine fish poisoning revisited. International Journal of Food Microbiology, 58: 1-37.
● Lieber, E.R. and Taylor S.L. (1978). TLC screening methods for histamine in tuna fish. Journal of Chromatography, 153: 143-152.
● Lopez-Sabater, E.I., Rodriguez-Jerez, J.J., Hernandez-Herrero, M., Roig-Sagues, A.X. and Mora-Ventura, M.A.T. (1996). Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus). Journal of Food Protection, 59: 167–174.
● Maroni, N. (1999). Histamine poisoning. Standard magazine, Year X, Issue 96: 47-45. [in Persian]
● Moini, S., Khoshkhoo, J. and Mahdaby, M. (2012). Aquaculture and processing. Tehran University Publication, 1th edition: 328. [in Persian]
● Mohtadi nia, J., Zakerzadeh, M., Goudarzi, M., Rahman pour, H. and Khadem Haghighian, H. (2014). Determining the Amount of Histamine Levels in Canned Tuna Fish Marketed in Supermarkets of Tabriz City. Journal of Fasa University Medical Sciences, 4(2): 201-208. [in Persian]
● Mercogliano, R., Anastasio, A., Colarusso, G., Marrone, R. and Cortesi, M.L. (2008). Evaluation of histamine profile in Thunnus thynnus processed sea foods. Veterinary Research Communication, 32: 331-333.
● Middlebrooks, B.L., Toom, P.M., Douglas, W.L., Harrison, R.E. and McDowell, S. (1988). Effects of storage time and temperature on the micro flora and amine development in Spanish mackerel (Scombeomorus maculates). Journal of Food Science, 53 (4): 1024- 1029.
● Oduzhani, P. and Angip, S. (2005). Scombroid (Histamine) Poisoning. Ataturk University of Agriculture Fishery Products. Section, 25240.
● Ozogul, Y., Ozogul, F. and Gokbulut, C. (2006). Quality assessment of wild European Eel (Anguilla Anguilla) stored in ice. Food Chemistry, 95 (3): 458-465.
● Russel, F.E. and Martic, Z. (1986). Scombroid poisoning: mini review. Western case histories. Journal of Toxicology, 24: 967-973.
● Smith, A.M., Hayden, M.A., McCay, S.G., Zapatka, F.A. and Hamdy, M.K. (1993). Detection and confirmation of histamine producing bacteria. Bulletin of Environmental Contamination and Toxicology, 29: 618-623.
● Stari, M., Shahsavani, D. and Shafii, Sh. (2003). Ichthyology 2 (systematic). Haghshenas Publications, 1th Edition, Tehran: 502. [in Persian]
● Sadeghi, S.N. (2001). Sturgeon southern Iran (Persian Gulf and Oman Sea). Naghshe Mehr Publications, First Edition, Tehran: 438. [in Persian]
● Taylor, S.L. (1986). Histamine food poisoning: Toxicology and clinical aspects. CRC Critical Reviews in Toxicology. 17 (2): 91-128.
● USFDA (1998). FDA and EPA guidance levels. In: Fish and Fishery Products Hazards and Controls Guide, 2nd Edition, Department Of Health and Human Services, Public Health Service, Food And Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC, pp. 245- 248, Appendix 5.
● Wenta, K. and Liao, H. (1999). Use of capillary electrophoresis with UV detection as a Screening method to determine histamine in fish samples. Journal of Chromatography A, 853: 541-544.
● Windyga, B., Grochowska, A., Sciezynska, H., Gorecka, K., Fenberg, D. and Broczek, M. (1992). Determination of histamine in canned fish products by the colorimetric method of Hardy and Smith. Annals of the National Institute of Hygiene, 43(2): 193-199.
● Yoshinaga, D.H. and Frank, H.A. (1982). Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Applied and Environmental Microbiology, 44 (2): 447-452.
