Comparison of histamine concentration in Katsuwonus pelamis muscles (White and dark) and canned from Hormozgan Province

Abstract

Fish and other marine products are valuable source of protein for human. This research was conducted to determine histamine concentration in fresh and canned muscles (White and dark) of Katsuwonus pelamis. For this purpose 9 samples of Katsuwonus pelamis and 15 samples of canned fish were prepared. After biometric evaluations, dark and light muscles were separated. Histamine content was measured with Thin Layer Chromatography method. The results showed that the average content of histamine in dark and white muscles were 154.3±52.46 and 124.4±47.05 µg/g, respectively. Moreover, the average concentration of histamine in canned was 160.52±87.59 µg/g. Although the histamine concentration between white muscle and canned fish was statistically significant, results revealed no significant difference between dark muscles with canned samples. Histamine cconcentration in all samples was lower than FDA standard (20 mg/100g), therefore Katsuwonus pelamis and canned fish would not cause allergic reactions in the consumers.

Keywords

• Histamine
• Katsuwonus pelamis
• Muscle
• Canned fish
• Hormozgan Province