Effect of Display, Marketing and Processing on Histamine Concentration in Some Fish Species
Article Sidebar
-
Display, Hstamine, Mackerel, Marketing, Pprocess manufacturing, Sardine, Tuna
Abstract
The processes of manufacturing and canning fish products such as tuna, sardines and mackerel considered important food industries. They consumed in large quantities locally and internationally, due to their good nutritional components, in addition to the ease of preparation, but they may sometimes cause some cases of poisoning to the consumer such as cases of histamine poisoning, which is one of the most important risks and challenges facing manufacturers of canned and fresh fish products. In the first part, this study aims to determine the extent of the effect of processing steps on the concentration of histamine in fish products in samples of fresh sardines and mackerel in a local factory and their conformity with Libyan and international standards. The second part also included drawing random samples of fresh fish: tuna, sardines and mackerel from the fish market in the city of Tripoli during three periods: morning, noon and evening in order to study the relationship of the effect of the time displaying fish in the market and the concentration of histamine. The concentration of histamine in the samples was estimated using ELISA technology. The average concentration of histamine in fresh sardines samples during the manufacturing stages, namely the receiving stage, after washing, evisceration, cleaning and quick freezing at a temperature of -40 degrees Celsius was 3.39, 5.53, 8.56, 10.19, 12.11 mg/100g, respectively. As for the mackerel samples, the histamine concentration results were <0.02, 0.34, 0.14, 0.63, and 3.05 mg/100g during those stages, respectively. It found that there were significant differences at 5% probability level between the two stages of receiving and the final product. As for the results of fresh fish samples from the fish market, which are tuna, sardines and mackerel during the three periods. it was found that the concentration of histamine increased, especially in the evening period, and there were significant differences between them, which indicates that the processing of fish and the increase in the supply period have a role in increasing the concentration of histamine. Therefore, it is very necessary paying attention to hygiene operations, reducing supply and processing periods, and using Food Safety Management Systems in factories and fish markets.
Full text article
Authors
Copyright (c) 2023 Journal of Pure & Applied Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
In a brief statement, the rights relate to the publication and distribution of research published in the journal of the University of Sebha where authors who have published their articles in the journal of the university of Sebha should how they can use or distribute their articles. They reserve all their rights to the published works, such as (but not limited to) the following rights:
- Copyright and other property rights related to the article, such as patent rights.
- Research published in the journal of the University of Sebha and used in its future works, including lectures and books, the right to reproduce articles for their own purposes, and the right to self-archive their articles.
- The right to enter a separate article, or for a non-exclusive distribution of their article with an acknowledgment of its initial publication in the journal of Sebha University.
Privacy Statement The names and e-mail addresses entered on the Sabha University Journal site will be used for the aforementioned purposes only and for which they were used.
