Andrzej Ochrem, Piotr Zapletal, Maria Szczuka, Karolina Trzyniec, Grzegorz Styrna
ABSTRACT. Histamine is a biogenic amine formed by the decarboxylation of histidine by microorganisms or by endogenous enzymatic pathways. Histamine is present in food of both plant and animal origin. While histamine content in food at low levels is not dangerous to human health, because it is detoxified in the body, an excess of it can cause food poisoning. The aim of this study was to evaluate the content of histamine in canned fish after opening and cold storage for one week at 4 °C. The highest content of histamine was noted after opening in fillets of mackerel in tomato sauce at 5.95 mg kg-1, while the lowest content was in mackerel in aromatized oil and in Greek carp at 0.78 mg kg-1. During cold storage, the histamine content in all the cans decreased. The lowest values were recorded for Greek carp at 0.39 mg kg-1 and for herring in oil in which no histamine was detected. These canned products meet EU directive requirements and are safe for the consumer.
Keywords: canned fish, histamine, cold storage
Przyjęto po recenzji 1.04.2014 r.