Acta Veterinaria Eurasia
Research Article

DETERMINATION HISTAMINE IN SALTED ANCHOVY (ENGRAULIS ENCRASICHOLUS) BY ELISA

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Ondokuz Mayıs Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Samsun

Acta Vet Eurasia 2009; 35: 41-50
Keywords : ELISA, anchovy, histamine, salted
Read: 1011 Downloads: 536 Published: 22 December 2019

Histamine is an organic compound with low molecule weight which is formed by the decarboxylation of amino acids as a result of microbiological activity or by animation of aldehydes and ketones. Histamin is present in normally compound of various foods such as fish and fish products, meat and fermented meat products, chicken, cheese, wine and beer. Histamine is formed as a result of the enzymatic decarboxylation of histidine. Histamine causes food poisoning when intake high levels in foods characterized by various symptoms such as nausea, vomiting, abdominal cramps, diarrhea, itching, rash, burning, edema, headache and hypotension. In this study, it was examined the variation of histamine levels in dry salted anchovy (Engraulis encrasicholus) during the storage period. For this purpose, fish samples were stored under room temperature for one year after salting with dry salt method. Samples were taken in 0, 2, 4, 6, 8, 10 and 12th months and histamine levels were determined with Ridascreen Histamine ELISA kit. As a result of the analyses, histamine levels were found as 0, 32, 35, 64, 91, 95 and 136 mg/kg in definited months. In conclusion, histamine level in the anchovy samples which were stored as 12 month as salted were found under the maximum permissible limit of 200 mg/kg of Turkish Food Codex and Seafood Regulations.

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EISSN 2619-905X