Authors: VISCIANO, PIERINA; CAMPANA, GUIDO¹; ANNUNZIATA, LOREDANA¹; VERGARA, ALBERTO²; IANIERI, ADRIANA³

Source: Journal of Food Biochemistry, Volume 31, Number 5, October 2007 , pp. 577-588(12)

Publisher: Wiley-Blackwell

Abstract:

Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The analyses were carried out by high-performance liquid chromatography (HPLC)-UV and confirmed by HPLC-diode array detector. Histamine concentrations were always higher than the European Community admissible levels in samples stored at 25C. In fish stored at 4C, histamine was detected only in E. encrasicolus. PRACTICAL APPLICATIONS

Time experiments were conducted to quantify the histamine formation in scombroid species at two different temperatures. The first assay (24 h, 25C) could reproduce the modality of sale adopted by fishermen or retailers in summer on the one hand, and the maintenance at ambient temperature of semipreserved sardines or anchovies during salting and ripening on the other hand. The second experiment (72 h, 4C) was based on the domestic cold preservation of fish before the consumption, which sometimes occurs some days after purchasing.

Even if ice storage is recommended, time/temperature abuse conditions often occur in the fish merchandising chain. The results of this research showed that high histamine concentrations could be found in the analyzed species not only at an abused temperature, but also at a common storage temperature of fish at home.

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4514.2007.00131.x

Affiliations: 1: Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale” di TeramoVia Campo Boario, Teramo, Italy 2: Dipartimento di Scienze degli AlimentiFacoltà di Medicina VeterinariaUniversità di TeramoPiazza Aldo Moro 45, 64100 Teramo, Italy 3: Dipartimento di Produzioni AnimaliBiotecnologie VeterinarieQualità e Sicurezza degli AlimentiUniversità degli Studi di ParmaVia del Taglio 8, Parma, Italy

Publication date: 2007-10-01

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