Biogenic amines residues in canned fish

Document Type : Original Article


1 Food Control Department, Fac. Vet. Med., Benha University

2 Food Hygiene, Animal Health Research Institute, Dokki, Giza


One hundred random samples of local and imported canned Tuna and Mackerel fish (25 of each) were
analyzed for detection and determination of biogenic amines residues (histamine, tyramine and
putrescine) by High Performance Liquid Chromatography (HPLC). The obtained results revealed that
the average concentration levels of histamine, tyramine, and putrescine (mg/kg) were 22.86±0.72,
0.274±0.035 & 1.884±0.181, 19.48±0.64, 0.184±0.177& 1.72±0.076, 36.72±1.807, 0.393±0.048 &
2.1±0.104, 29.04±1.46, 0.368±0.047 and 1.894±0.115 for local and imported tuna and mackerel
samples, respectively. All Samples of both canned tuna and mackerel were acceptable for histamine,
tyramine and putrescine Except 8% of local canned mackerel A exceeded permissible limits for
histamine according to Egyptian Organization of Standardization (EOS, 2005).