Document Type : Original Articles
Authors
1
Department of Food Hygiene, Qeshm branch, Islamic Azad University, Qeshm, Iran
2
Department of Food hygiene and quality control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3
Biotechnology Department, Persian Gulf and Oman Sea Ecology Research Center, Iranian Fisheries Sciences Research Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Abbas, Iran
4
Department of Fisheries Engineering, Qeshm branch, Islamic Azad University, Qeshm, Iran
10.22092/ari.2024.365346.3072
Abstract
Histamine or scombroid food poisoning can occur due to the consumption of high levels of histamine in fish and cause physiological disorders in humans. Since the Persian Gulf is the main food source of anchovy fish, it may be contaminated with high histamine levels. Therefore, this study was conducted to investigate changes in histamine levels, microbial and chemical properties in Persian Gulf anchovies using two industrial and traditional drying methods and comparing the differences between these methods. After sampling and preparation, peroxide value (PV), total volatile basic nitrogen (TVB-N), microbial tests, sensory evaluation and measuring the amount of histamine were performed using high-performance liquid chromatography (HPLC). The results of the present study showed that histamine levels increase during the drying process. Traditional method results no higher histamine levels than the industrial method, So that the amount of histamine was reported in fresh fish 3215 mg/kg, traditional dried samples 766 mg/kg and in industrial dried samples 764 mg/kg respectively, and no significant difference was observed in the measured histamine levels between the two drying methods (P> 0.05). Still, the amount of histamine in both methods was significantly lower with fresh fish (P< 0.05). On the other hand, there was a significant difference in the amount of TVB-N of the samples (P<0.05), and the highest amount was related to the samples dried by the traditional method and the lowest amount was reported in the fresh fish samples. Also, there was a significant difference in the amount of PV of the samples (P<0.05). Findings suggest that the measurable concentration of histamine in fish products may vary depending on the; fishing methods, fishing season, fish size, temperature and type of drying process, rate of histamine production and the decomposition rate during preparation and drying.
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