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:: Volume 19, Number 2 (Iranian South Medical Journal 2016) ::
Iran South Med J 2016, 19(2): 244-257 Back to browse issues page
Histamine, as a biomarker of freshness in Barred mackerel (Scomberomorus commerrson)
Samira Gudarzi1, Amar Maryamabadi2, Iraj Nabipour3, Gholamhossein Mohebbi *4, Saeadeh Armin2, Amir Vazirizadeh5, Soror Shaghuli1
1- Kherad institute of higher education, Bushehr - Iran
2- Research and development Department, Shakheh Zeytoon Lian Inspection Co, Bushehr, Iran
3- The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran
4- The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran , mohebbihsn@yahoo.com
5- Department of Marine Biotechnology, The Persian Gulf Research and Studies Center, The Persian Gulf University
Abstract:   (2089 Views)

Background: Scombroid syndrome is one of the most important food poisoning with symptoms similar to seafood allergy, that caused by biogenic amines. Histamine is produced by decarboxylation of the amino acid histidine in fish, by histidine decarboxylase enzyme. The histamine levels in fish and its products is one of the most important biomarkers to assess the freshness or corruption of the fish. One of objectives of this study was determination of histamine levels in Barred mackerel  (Scomberomorus commerrson), by HPLC method, in different conditions of keeping.

Material and Methods: There were evaluated the histamine contents, in 21 Barred mackerel  samples trapped in the Bushehr coasts (Iran), after TCA extraction method, at different periods of the first, tenth (keeping at 4°C) and 30th days (keeping at -20 °C) by HPLC with FLD detector in wavelengths λx: 320 and λe: 450 nm.

Results: The Mean ± SD of histamine in samples in revealed days were respectively the values of 12.96±0.29, 17.02±0.53 and 17.7±0.56 ppm. The highest levels of histamine in all samples in first, tenth and thirty days were respectively, ND, 2.77 and 7.77 ppm; and maximum levels were respectively 40.86, 40.75 and 40.07 ppm.

Conclusion: Although the detection of histamine in 90% of samples, there was no sample above maximum Tolerable level (MTL) assigned by Institute of Standard and Industrial Research of Iran (50 ppm). However, the histamine levels in 27.87% of samples were exceeded the maximum levels set in the FDA (20ppm).

Keywords: Histamine, Scomberomorus commerrson, HPLC- FLD method, Trichloroacetic acid Extration
Full-Text [PDF 871 kb]   (1300 Downloads)    
Type of Study: Original | Subject: Disorders of Systemic, Metabolic or Environmental Origin
Received: 2016/05/17 | Accepted: 2016/05/17 | Published: 2016/05/17
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DOI: 10.18869/acadpub.ismj.19.2.244


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Gudarzi S, Maryamabadi A, Nabipour I, Mohebbi G, Armin S, Vazirizadeh A et al . Histamine, as a biomarker of freshness in Barred mackerel (Scomberomorus commerrson). Iran South Med J. 2016; 19 (2) :244-257
URL: http://ismj.bpums.ac.ir/article-1-788-en.html
Volume 19, Number 2 (Iranian South Medical Journal 2016) Back to browse issues page
دانشگاه علوم پزشکی بوشهر، طب جنوب ISMJ

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