Occurrence and Control of Biogenic Amines in Fresh Fish and Products of Fish

In this study, the detection of biogenic amines in fresh and products of fish is focused and biological trials have been used to reduce their levels. 120 random samples of fresh fish (Lates niloticus), sardine salted, herring smoked, and tuna canned (for every thirty samples) were collected from different markets in Shibine, Menoufia, Egypt. The biogenic amine residues have examined in all samples that were collected (histamine, putrescine, cadaverine and tyramine). The average levels of biogenic amines in the samples under investigation of fresh fish, canned tuna, herring smoked, and sardine salted are 10.74 ± 0.54, 15.08 ± 0.76, 17.93 ± 0.81 and 26.12 ± 0.89 mg % for histamine, 7.61 ± 0.49, 11.13 ± 0.57, 14.35 ± 0.64 and 19.59 ± 0.81 mg% for putrescine, 5.96 ± 0.43, 10.22 ± 0.49, 12.41 ± 0.58 and 16.85 ± 0.62 mg% for cadaverine each, accordingly. Finally, the tyramine mean value was 2.05 ± 0.10 mg % in fresh fish, 6.37 ± 0.19 mg % in tuna canned, 7.9 ± 0.24mg % for herring smoked and10.44 ± 0.27 mg % for sardine salted. Fish fillets were experimentally inoculated with B. polymyxa culture (2x107), the effect was ideal, the level of histamine reduced to 31.4 mg/kg after eight hours, 19.5 mg/kg after 12 hrs and 12.8 mg/kg 24 hours later with reduction percentages of 37.2%, 61.0%, and 74.4%, respectively and cadaverine level reduced to 22.1 mg/kg after 8 hours, 15.4 mg/kg after 12 hrs and 9.7 mg/kg 24 hrs later with reductions percentages were 26.3%, 48.7%, and 67.7%, respectively