Control of Histamine Level in Oreochromis Niloticus Fillets Using Essential Oils

Document Type : Original Article


1 Animal Health Research Institute, Benha

2 Food hygiene Dep., Fac. Vet, Med., Benha Univ.

3 Food hygiene Dep., Fac. Vet, Med., Benha Univ


It was studied that effect of different essential oils on the histamine level in examined Oreochromis niloticus fillet samples. Accordingly, the addition of essentials oils (cinnamon and Oregano) was applied by (1%) against control group. The obtained results revealed that histamine levels in control samples increased by 24.8%; 70.1% and 94.5% with mean values of 18.84; 25.67, and 29.35 after chilling for 3; 6 and 9 days, respectively; meanwhile, the histamine mean concentration at zero time was 15.09 mg/kg. Concerning addition of cinnamon oil 1%, levels of histamine decreased to 18.7%; 46.6% and 77.0 % with mean values of 17.92; 22.13, and 26.71 after 3; 6 and 9 days, respectively. In contrast the addition of oregano oil 1%, to the examined O. niloticus fillet samples lead to significant decrease in histamine levels by 8.2%, 23.9% and 32.3% with mean values 16.33, 18.7 and 19.96 after 3, 6 and 9 days in 4C storage temperature, respectively. Finally, it can have concluded that the addition of oregano oil was superior for control of undesirable histamine in Oreochromis niloticus fillets. 


Main Subjects