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Hazard of some toxic biogenic amines and improvement the quality of some fish and fish products in Alexandria city [electronic resource].

By:

EI-Mossalami, Hanaa H. A

Contributor(s):

EI-Agizy, S. A. E

Language: English Summary language: Arabic Description: p.83-90Uniform titles:

Beni-Suef veterinary medical journal, 2005 v. 15 (2), Special issue [electronic resource]:

Subject(s):

Online resources:

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In: Beni-Suef Veterinary Medical Journal. Beni-Suef Vetrinary Medicen Journal November 2005, 4th Scientific conference 2005.v.15(2)(Special issue)Summary: Twenty-five samples of canned fish (tuna and mackerel), frozen fish (mackerel and mazelli) as well as smoked fish (herring); five samples of each were randomly collected from different localities of Alexandria city. Collected samples were subjected to biogenic amine examination. Histamine and Tyramine were determined by HPLC. The highest average value (mg/100g) for histamine was 6.94 (canned tuna) and the lowest was 0.76 (Frozen Mazelli), the respective values for Tyramine were 1.63 (canned tuna) and 0.06 (frozen mazelli) mg/100g. For improvement the quality of raw fish (fresh sardine, 10 kg) during preparation the fresh sardine prior chilling or freezing was dipped into crude potato extract (as protease inhibitor) to reduce biogenic amines production.

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Twenty-five samples of canned fish (tuna and mackerel), frozen fish (mackerel and mazelli) as well as smoked fish (herring); five samples of each were randomly collected from different localities of Alexandria city. Collected samples were subjected to biogenic amine examination. Histamine and Tyramine were determined by HPLC. The highest average value (mg/100g) for histamine was 6.94 (canned tuna) and the lowest was 0.76 (Frozen Mazelli), the respective values for Tyramine were 1.63 (canned tuna) and 0.06 (frozen mazelli) mg/100g. For improvement the quality of raw fish (fresh sardine, 10 kg) during preparation the fresh sardine prior chilling or freezing was dipped into crude potato extract (as protease inhibitor) to reduce biogenic amines production.

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