Effect of Storage Temperature on Histamine Formation in Sardina Pilchardus and Engraulis Encrasicolus After Catch

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.

Determination of Biogenic Amines and Endotoxin in Squid, Musky Octopus, Norway Lobster, and Mussel Stored at Room Temperature

“…Despite storage at high temperature, histamine level in our samples never reached maximum limits reported for mackerel (13), sardines, anchovies (31), and tuna (32) stored at 22 °C to 25 °C. In addition, the time-course of amine formation in squid, musky octopus, Norway lobster, and mussels differs from the one in histidine-poor fi sh such as hake (13).…”

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

“…This implies that the control of the cold chain during storage and commercialization is a main tool to avoid the accumulation of undesired products after manufacturing, especially in not fermented foods, such as fishery products ( Knope et al, 2014 ). Several authors stressed the crucial effect of the storage temperature on the histamine formation (and other BAs) in fish such as tuna ( Veciana-Nogués et al, 2004 ; Emborg and Dalgaard, 2006 ; Kanki et al, 2007 ) and anchovies ( Veciana-Nogués et al, 1997 ; Visciano et al, 2007 ).…”

Variaciones a gran escala (2002-2011) de las pesquerías de Cetengraulis edentulus (Clupeiformes: Engraulidae) en la bahía de Guanabara, Brasil

“…The exposition of Engraulis encrasicolus to high temperatures after catching may lead to histamine production, which can cause human intoxication if consumed (Rossano, Mastrangelo, Ungaro, & Riccio, 2006). The ideal storage condition for E. encrasicolus is a 3:2 ice/fish proportion, a temperature of 4°C or less and a maximum storage time of 2 days (Köse & Erdem, 2004;Visciano, Campana, Annunziata, Vergara, & Ianieri, 2007). Therefore, the action of providing ice for fishermen could be an interesting measure for the industry to maintain fish within the quality standards.…”