Assessment of Histamine and Putrescine Residues in Fish and Shell Fish

Document Type : Original Article


1 Animal Health Research Institute, Benha

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


Ninety random samples of fresh fish and shellfish (45 0f each) were collected from different fish markets at different localities in Kalyobia governorate, Egypt. The fish samples were represented by Oreochromis Niloticus, Mugil Cephalus and Sardine (15 of each). However, the shellfish samples were represented by Sepia, Crab and Shrimp (15 of each). All the collected samples were examined for determination of their concentrations of biogenic amines (histamine and putrescine)that revealed to the mean histamine concentration (mg  in fish samples (O. Niloticus ;M. Cephalus and Sardine) were 13.46±0.27 ; 16.80  ± 0.31  and 28.74  ± 0.52, respectively and in shellfish (Sepia, crab and shrimp) were 17.29  ± 0.40 ; 31.52  ± 0.48 and 44.96  ± 0.63, respectively In addition, the mean putrescine concentration values in fish samples (O. Niloticus ;M. Cephalus and Sardine)  were 6.61  ± 0.21; 9.18  ± 0.24 and 14.45  ± 0.39  and in shellfish (Sepia, crab and shrimp) were 8.72 ± 0.29 ; 17.06  ± 0.42  and 25.19  ± 0.50, respectively The public health importance of biogenic amines as well as suggesting the recommendation for improving the quality of fishery products were outlined


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