Staff Members - Benha University
Histamine in Some Fish Products
Archives of Animal Husbandry & Dairy Science • 2020
Publication Information
Authors
Hassan M, Shaltout FA* and Saqur N
Keywords
ELISA; Histamine compounds; Salted; Smoked fish
Journal
Archives of Animal Husbandry & Dairy Science
Publisher
Iris Publishers
Volume
2
Issue
1
Pages
1-3
publication.type
International
Paper Link
Open Link
Supplementary Materials
Fahim Aziz-Eldin Mohamed Shaltout_AAHDS.MS.ID.000527 (2).pdf
Abstract
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.
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.