Histamine content in fresh and frozen pelagic species from the Mauritanian Atlantic Coast

  • Hana Youssef Learoussy Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Science and Techniques, Sidi Mohammed Ben Abdellah University, 2202 – Road d’Imouzzer, Fez, Morocco, 2
  • Hasni Tfeil 2 National Office of Sanitary Inspection of Fisheries and Aquaculture Products in Nouakchott, 1416 -Nouadhibou, Mauritania.
  • Aly Dartige 2 National Office of Sanitary Inspection of Fisheries and Aquaculture Products in Nouakchott, 1416 -Nouadhibou, Mauritania.
  • Lotfi Aarab Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Science and Techniques, Sidi Mohammed Ben Abdellah University, 2202 – Road d’Imouzzer, Fez, Morocco

Abstract

Histamine is a security issue in food safety as an indicator of the freshness of consumed fish product; that is why we aimed in this
study to determine the histamine content in 7 fish species (Scomber japonicus; Sarda sarda; Sardinella aurita; S. maderensis; Ethmalosa
fimbriata; Pomatomus saltatrix and Trachurus trachurus). Hundred and eight frozen and fresh pelagic of scombroid and non-scombroid
species were collected from the Nouakchott fish market (Mauritanian Atlantic coast) in different period of 2020 and 2021. Histamine was
quantified by the technique of high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). Histamine was detected
in all analyzed fresh and frozen species and varied from 4.21 to 201.60 ppm. All evaluated fresh fish species (S. aurita; S. maderensis;
E. fimbriata; P. saltatrix and T. trachurus) were conform to the FAO/WHO and the European commission regulations. Regarding investigated
frozen fish species (S. aurita; S. japonicus and S. sarda); the scombroid species (S. japonicus and S. sarda) were all under the set limits;
however, even its more likely for scombroid fish to develop histamine, our results showed that histamine exceed the limit in one sample
of non-scombroid fish (S. aurita). No significant variation in histamine levels between scombroid and non-scombroid fish species was
obtained; thereby, the study showed that fish product commercialized at the Nouakchott fish market have a good quality and safe for
human consumption.

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How to Cite
Learoussy, H. Y., H. Tfeil, A. Dartige, and L. Aarab. “Histamine Content in Fresh and Frozen Pelagic Species from the Mauritanian Atlantic Coast”. Emirates Journal of Food and Agriculture, Vol. 34, no. 8, Oct. 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i8.2920. Accessed 7 Feb. 2023.
Section
Short Communication