Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets

Apply

Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets

Journal Title: Journal of Food Quality and Hazards Control - Year 2020, Vol 7, Issue 4

Abstract

Background: Histamine is an essential biogenic amine produced as a result of microbial decomposition of histidine during seafood processing and storage. The objective of this study was to evaluate histamine concentration in freshwater and marine fish marketed in Stara Zagora region, Bulgaria. Methods: Forty fish samples were purchased from local fish farms and retail stores in Stara Zagora, Bulgaria. Enzyme-Linked Immunosorbent Assay was used to determine histamine levels. The data were processed using GraphPad Software InStat 3. Results: Histamine was detected in 26 out of 40 (65%) samples, and none of them exceeded the regulatory limit of 200 mg/kg. The average histamine content in marine fish (6.965±3.187 mg/kg) was insignificantly (p>0.05) higher than that in freshwater fish (4.503±1.133 mg/kg). Conclusion: The results reveal low levels of histamine in freshwater and marine fish indicating their good quality. However, its presence in seafoods remains a major food safety problem that requires permanent regulation of histamine concentration in fish.

Authors and Affiliations

D. Bangieva*, D. Stratev, T. Stoyanchev

Keywords

Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese

Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG84758...

EP ID EP690947
DOI 10.18502/jfqhc.7.4.4848
Views 124
Downloads 0