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l-Khabaz, S., Ibrahim, H., Amin, R. (2017). Assessment of Biogenic Amines in some Fishes at Kalyobia Governorate. Benha Journal of Applied Sciences, 2(2), 25-28. doi: 10.21608/bjas.2017.164402
S.M. l-Khabaz; H.M. Ibrahim; R.A. Amin. "Assessment of Biogenic Amines in some Fishes at Kalyobia Governorate". Benha Journal of Applied Sciences, 2, 2, 2017, 25-28. doi: 10.21608/bjas.2017.164402
l-Khabaz, S., Ibrahim, H., Amin, R. (2017). 'Assessment of Biogenic Amines in some Fishes at Kalyobia Governorate', Benha Journal of Applied Sciences, 2(2), pp. 25-28. doi: 10.21608/bjas.2017.164402
l-Khabaz, S., Ibrahim, H., Amin, R. Assessment of Biogenic Amines in some Fishes at Kalyobia Governorate. Benha Journal of Applied Sciences, 2017; 2(2): 25-28. doi: 10.21608/bjas.2017.164402

Assessment of Biogenic Amines in some Fishes at Kalyobia Governorate

Article 4, Volume 2, Issue 2, March 2017, Page 25-28  XML PDF (546.23 K)
DOI: 10.21608/bjas.2017.164402
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Authors
S.M. l-Khabaz1; H.M. Ibrahim2; R.A. Amin2
1Director of Veterinary Medicine Qalyubiya,Egypt
2Food Hygeine Control Dept., Faculty of Veterinary Medicine, Benha Univ., Benha, Egypt
Abstract
A grand total of 90 random samples of fresh fish samples represented by Nile fish(Oreochromis niloticus, Clarias lazera & Bagrus bayad)(15 of each) and marine fish(Sardine, Saurus, Pagrus)(15 of each) were collected randomly from different fish markets in Benha, Kalyobia governorate for determination of histamine and putrescine using High Performance Liquid Chromatography (HPLC). The results showed that 80%, 86.67% and 100% of Nile fish samples were positive for the presence of histamine residues for Bagrus bayad, Tilapianiloticus and Clarias lazera, respectively. Concerning to marine fish, the positive samples for histamine in samples from Pagrus, Saurus and Sardine were 93.33%, 100% and 100%, respectively. While, concerning to putrescine residues in Nile fish, the positive samples were 53.33%, 60% and 80% in Bagrus bayad, Tilapia niloticus and Clarias lazera, respectively; and in marine fish 66.67%, 80% and 86.67%.in Pagrus, Saurus and Sardine, respectively. The public health significance of histamine and putrescine residues in fish and some recommendations to control their presence were discussed.
Keywords
Fish meat; Fresh fish; Histamine; Putrescine; HPLC
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