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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Histamine in Some Fish Products
Authors: Hassan M, Shaltout FA* and Saqur N
Year: 2020
Keywords: ELISA; Histamine compounds; Salted; Smoked fish
Journal: Archives of Animal Husbandry & Dairy Science
Volume: 2
Issue: 1
Pages: 1-3
Publisher: iris publisher
Local/International: International
Paper Link:
Full paper Fahim Aziz Eldin Mohamed Shaltout_AAHDS.MS.ID.000527.pdf
Supplementary materials Fahim Aziz Eldin Mohamed Shaltout_AAHDS.MS.ID.000527.pdf
Abstract:

Histamine compounds are members of a group of compounds known as biogenic amines normally produced by decarboxylation of free amino acids and are present in a variety of foods. In the present study a total of 90 random samples of salted and smoked fish products represented by fesiekh, salted sardine, and smoked herring (30 of each) were collected from different fish markets in Middle Delta area, Egypt and examined for the presence of histamine by ELISA. The results recorded that the histamine mean values in examined fish samples were20.76 ± 0.54, 15.49 ± 0.31 and 9.82 ± 0.26mg/kg, unaccepted samples were53.3%, 36.7% and 30%for fesiekh, sardine and smoked herring, respectively

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