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Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey

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Abstract

In this study, 65 traditional fish samples, 35 of which originated from 11 European countries and 30 from Turkey were analysed for biogenic amines, water activity (a w), pH, %salt, %water phase salt, moisture contents and microbial counts in terms of food safety. In total, eleven samples contained histamine values between 70 and 1,544 mg/kg, which are over FDA permitted level of 50 mg/kg, four of which also exceeded EU and Turkish permitted limit of either 100 or 200 mg/kg. The highest histamine value was attributed to fish paste at 1,544 mg/kg and among other biogenic amines, the highest value was observed for cadaverine at 1,862 mg/kg represented by smoked bonito. Putrescine levels in most of the fermented samples were found to be high between 141 and 836 mg/kg. Some of the other highest levels of biogenic amines were phenylethylamine, tyramine and tryptamine at 219, 783 and 517 mg/kg, respectively. This study shows that although most products of traditional fish-processing types from these countries are safe for biogenic amine development, some are still lacking effective preventive actions. This situation suggests the awareness on seafood safety for such processing types.

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Acknowledgments

This study was supported by Turkish-Slovenian Bilateral Project No. 107O327, KTU-BAP project No. 2006.117.001.4 and EU TRUEFOOD project no. FOOD-CT-2006-016264. The authors thank George M. Hall, University of Central Lancashire, UK, for his help in reviewing this manuscript.

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Authors and Affiliations

  1. Department of Fisheries Technology Engineering, Faculty of Marine Sciences, Karadeniz Technical University, 61530, Trabzon, Turkey

    Sevim Köse, Serkan Koral & Bekir Tufan

  2. Department of Analytical Chemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, 1000, Ljubljana, Slovenia

    Matevž Pompe, Andrej Scavniçar & Drago Koçar

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  1. Sevim Köse
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Correspondence to Sevim Köse.

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Köse, S., Koral, S., Tufan, B. et al. Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. Eur Food Res Technol 235, 669–683 (2012). https://doi.org/10.1007/s00217-012-1794-8

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