Staff Members - Benha University
Biogenic amines residues in canned fish
BENHA VETERINARY MEDICAL JOURNAL • 2015
Publication Information
Authors
Fahim, A. Shaltout1, Amani M. Salem1, Mohamed, F. Hashim2 and Amal A. Farag
Keywords
Biogenic amines, canned tuna, canned mackerel, Histamine, Tyramine
Journal
BENHA VETERINARY MEDICAL JOURNAL
Publisher
faculty of veterinary medicine benha university
Volume
29
Issue
1
Pages
164-169
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
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).
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).