Potential role of certain herbal extracts in reducing toxic histamine and improving the quality of chilled tuna finger

Document Type : Original Article


1 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Egypt.

2 Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt

3 Department of Food Hygiene, Animal Health Research Institute, Egypt.


Around the world, people view fish as one of the key sources of animal protein. Biogenic amines are naturally occurring compounds that can be formed in tuna fish and pose a potential health risk to consumers and the industry. So, this study aimed to investigate the effectiveness of different herbal extract for controlling biogenic amines formation and spoilage in tuna finger. The antioxidant potential of Moringa extract (MOE), Green tea extract (GTE) and Olive leaves extract (OLE) (1.5% for each) was evaluated as natural preservatives for tuna fingers. The values of histamine recorded 1.9 ± 0.05, 1.81 ± 0.01, 1.1±0.01 with MOE, GTE and OLE respectively, at the 14th day of storage. These findings emphasized the effect of the plant extracts to extend the shelf life of fish fingers and improve sensory attributes (color, odor, texture and over all acceptability) and physicochemical characteristics (pH, TVB-N- TBA and TMA) during storage period up to 14 days under refrigerated storage (2°C). These findings suggest that the extract may serve as an alternative choice to use as a food additive extending the shelf life in tuna fingers.


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