Formation of Histamine and Other Biogenic Amines During Storage of Freshwater Fish Chunks

摘要

Biogenic amine formation in the freshwater fish, chunks viz Catla (Catla catla) and Rohu (Labeo rohita) was evaluated during its storage at 30°C and 5°C along with the sensory and microbiological quality characteristics Sensorially, the fish remained in acceptable condition for 6 to 10 h at 30°C and 3 to 5 days at 5°C. At this stage, the total bacterial load reached a level of 10~7 cfu g from the initial load of 105 to 10~6 cfu g. Fresh fish contained negligible amounts of biogenic amines. Upon storage, significant increases in the concentrations of amines were noticed especially between 6 and 12 h of storage at 30°C, and between 3 and 5 days of storage at 5°C Formation of histamine was noticed and its level exceeded the maximum limit of acceptability of 20 mg% after 18 h of storage at 30°C and 5 days of storage at 5°C. When the concentrations of cadaverine were 10 mg% or below; the fish remained in acceptable condition and it can be considered as a good indicator of quality than histamine. Therefore, storage of freshwater fish beyond 12 h at 30°C and 5 days at 5°C can only lead to the accumulation of histamine and cause toxicity.