Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets
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. Method...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences
2020-12-01
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| Series: | Journal of Food Quality and Hazards Control |
| Subjects: | |
| Online Access: | http://jfqhc.ssu.ac.ir/article-1-756-en.html |
| _version_ | 1819276945700945920 |
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| author | D. Bangieva D. Stratev T. Stoyanchev |
| author_facet | D. Bangieva D. Stratev T. Stoyanchev |
| author_sort | D. Bangieva |
| collection | DOAJ |
| description | 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.
DOI: 10.18502/jfqhc.7.4.4848 |
| first_indexed | 2024-12-23T23:48:17Z |
| format | Article |
| id | doaj.art-79cc4c41b1d346e9973fd7dc025eed2f |
| institution | Directory Open Access Journal |
| issn | 2345-685X 2345-6825 |
| language | English |
| last_indexed | 2024-12-23T23:48:17Z |
| publishDate | 2020-12-01 |
| publisher | Shahid Sadoughi University of Medical Sciences |
| record_format | Article |
| series | Journal of Food Quality and Hazards Control |
| spelling | doaj.art-79cc4c41b1d346e9973fd7dc025eed2f2022-12-21T17:25:27ZengShahid Sadoughi University of Medical SciencesJournal of Food Quality and Hazards Control2345-685X2345-68252020-12-0174196199Histamine Level in Freshwater and Marine Fish Sold in Bulgarian MarketsD. Bangieva0D. Stratev1T. Stoyanchev2 Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria 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. DOI: 10.18502/jfqhc.7.4.4848http://jfqhc.ssu.ac.ir/article-1-756-en.htmlfish productshistamineenzyme-linked immunosorbent assaybulgaria |
| spellingShingle | D. Bangieva D. Stratev T. Stoyanchev Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets Journal of Food Quality and Hazards Control fish products histamine enzyme-linked immunosorbent assay bulgaria |
| title | Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets |
| title_full | Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets |
| title_fullStr | Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets |
| title_full_unstemmed | Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets |
| title_short | Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets |
| title_sort | histamine level in freshwater and marine fish sold in bulgarian markets |
| topic | fish products histamine enzyme-linked immunosorbent assay bulgaria |
| url | http://jfqhc.ssu.ac.ir/article-1-756-en.html |
| work_keys_str_mv | AT dbangieva histaminelevelinfreshwaterandmarinefishsoldinbulgarianmarkets AT dstratev histaminelevelinfreshwaterandmarinefishsoldinbulgarianmarkets AT tstoyanchev histaminelevelinfreshwaterandmarinefishsoldinbulgarianmarkets |