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Document Type |
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Thesis |
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Document Title |
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DETERMINATION OF HISTAMINE CONTENT IN DIFFERENT FISH SPECIES DURING COLD STORAGE CONDITIONS AND AMBIENT TEMPERATURE تحديد محتوى الهستامين في الأنواع المختلفة للأسماك خلال ظروف التخزين البارد ودرجات الحرارة المحيطة |
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Subject |
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Faculty of Marine Sciences - Marine Biology |
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Document Language |
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Arabic |
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Abstract |
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Histamine content was determined in seafood from Red Sea included uneviscerated fresh fish Indian mackerel (Rastrelliger kanagurta), Goldstripe sardinella (Sardinella gibbosa) and Pink ear emperor (Lethrinus lentjan) stored in three different storage temperatures (25°C, 15°C and 4°C). Histamine levels in Indian mackerel, Goldstripe sardinella and Pink ear emperor stored at 25°C for 24 hours were 175.0 ppm, 122.9 ppm and 3.4 ppm respectively, at 15°C for 72 hours were 81.9 ppm, 62.1 ppm and 3.75 ppm respectively, and at 4°C for 144 hours were 13.0 ppm, 7.0 ppm and 1.32 ppm respectively. In this work, both of Indian mackerel and Goldstripe sardinella supported histamine formation in their muscles tissue, while Pink ear emperor did not support histamine formation. The optimal storage temperature for reduction of histamine formation was 4°C, and 25°C followed by 15°C accelerated the histamine formation. Indian mackerel exceeded the health hazard level of histamine (50ppm) that established by FDA before Goldstripe sardinella. The presence of histamine in fresh seafood samples were generally below 1ppm. In the anterior sections of Indian mackerel histamine levels were slightly higher than middle and posterior sections. The initial pH values in Indian mackerel and Goldstripe sardinella were 5.56 and 5.95 respectively, these values naturally support the proliferation of HFB. In this study, significant numbers of HFB were found in intestine more than other parts skin, gills and tissue of fresh Indian mackerel. Fish quality indicators used in this study demonstrated that storage at 4°C was effective to keep samples in fresh for long period. The observed shelf-life of samples found to be longer at 4°C than both of 25°C and 15°C, and proliferation of bacterial flora (TBC and HFB) in samples at 4°C increased slower than 25°C and 15°C. Therefore, using 4°C or below for seafood storage is recommended to extend the freshness longer. |
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Supervisor |
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Dr. Mamdoh Taha Jamal |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1436 AH
2014 AD |
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Added Date |
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Thursday, November 27, 2014 |
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Researchers
| سامي علي حميد | Humaid, Sami Ali | Researcher | Master | |
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