Abstract
Biogenic amines are formed in some foods, especially fish and fish products as a result of the process of decarboxylation of free amino acids in food. The histamine (scombroid) poisoning arises from ingestion foods containing relatively high levels of histamine and other amines that act as histamine potentiators. Therefore, this study aims to explore the level of contamination by biogenic amines in fish and fish products in shore of Thuel – Saudi Arabia. One hundred and twenty of different fish samples were collected from Thuel shore markets. The biogenic amines histamine, cadaverine, putrescine and tyramine were determined in all samples and also in selected fish samples held iced for 0, 24 and 48 h. The effect of the commercial frying process on biogenic amines level was also tested using two different types of fish. Quantitative thin layer chromatography (TLC) analysis was used in biogenic amines determination. There are significant differences between the tested samples and the highest mean (mg/100 g) of putrescine. Cadaverine, histamine and tyramine were in loat fish (6.57), Baiad (3.348), Hareed (4.82) and Baiad (1.38), respectively. Significant increases in the level of biogenic amines were observed in fish held iced at 0, 24, and 48 h. A significant increase of histamine level was noticed in selected fish after commercial frying process. Key words: Biogenic amines, fish, frying, hazard analysis critical control point (HACCP),thin layer chromatography (TLC).
Highlights
Biogenic amines are formed in fish and other food by microbial decarboxylation of amino acids
In other words, Hareed fish has the highest mean of both histamine and total biogenic amines, with histamine levels as high as 48 ppm, very close to the action level established by USFDA (50 ppm), which means that this value may increase during storage and handling to pose a health risk for consumers
The results showed a relative increase in the mean value of histamine and cadaverine in both Nagel and Araby fish meaning that attentions must be taken during handling and storage of these fish types
Summary
Biogenic amines are formed in fish and other food by microbial decarboxylation of amino acids. Some of biogenic amines like histamine, cadaverine, putrescine and tyramine are very important as a main cause of food intoxication and they serve as chemical indicators of fish spoilage (Lehane and Olley, 2000; Kim et al, 2009). The presence of free histidine and the formation of histidine decarboxylase by certain bacterial species present at appropriate temperature and time are considered as rudiments for histamine forming in foods (Kim et al, 2004). Biogenic amines are considered as precursors of carcinogenic amines such as N-nitrosamines, and they are used as indicators of food decomposition (Mietz and Karmas, 1978)
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