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Journal of Food Quality and Hazards Control، جلد ۷، شماره ۴، صفحات ۱۹۶-۱۹۹
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عنوان انگلیسی Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets
چکیده انگلیسی مقاله Background: Histamine is an essential biogenic amine produced as a result of microbial decomposition of histidine during seafood processing and storage. The objective of this study was to evaluate histamine concentration in freshwater and marine fish marketed in Stara Zagora region, Bulgaria. Methods: Forty fish samples were purchased from local fish farms and retail stores in Stara Zagora, Bulgaria. Enzyme-Linked Immunosorbent Assay was used to determine histamine levels. The data were processed using GraphPad Software InStat 3. Results: Histamine was detected in 26 out of 40 (65%) samples, and none of them exceeded the regulatory limit of 200 mg/kg. The average histamine content in marine fish (6.965±3.187 mg/kg) was insignificantly (p>0.05) higher than that in freshwater fish (4.503±1.133 mg/kg). Conclusion: The results reveal low levels of histamine in freshwater and marine fish indicating their good quality. However, its presence in seafoods remains a major food safety problem that requires permanent regulation of histamine concentration in fish. DOI: 10.18502/jfqhc.7.4.4848
کلیدواژه‌های انگلیسی مقاله Fish Products, Histamine, Enzyme-Linked Immunosorbent Assay, Bulgaria
نویسندگان مقاله | D. Bangieva
Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria


| D. Stratev
Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria


| T. Stoyanchev
Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-999-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Short communication
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