Histamine levels in fish samples collected from Serbian market in 2018
Histamin u ribi dostupnoj na tržištu Srbije u 2018. godini
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2019
Аутори
Pavlović, Marija S.![](/themes/Miragereponivs/images/orcid.png)
Ivanović, Snežana D.
Pavlović, Ivan N.
![](/themes/Miragereponivs/images/orcid.png)
Rokvić, Nikola I.
![](/themes/Miragereponivs/images/orcid.png)
Radosavljević, Vladimir I.
![](/themes/Miragereponivs/images/orcid.png)
Vasilev, Dragan D.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Histamine is a biogen amin, which is formed by decarboxylation of the histidine amino acid, under the action of the L-histidine-decarboxylase enzyme. High level of free histidine in fish meat, bacterial histidin decarboxylase activity and high temperature of storage elevate the level of histamine. Among the most important factors that can affect the level of histamine in fish meat are the type of fish and the method of its preservation. In order to determine this dependence, 1030 samples of frozen fish (tuna, mackerel, sardines and sprat) and 167 samples of canned fish (tuna, sardines and mackerel) were monitored for histamine content by ELISA method. It was determined a lower concentration of histamine in frozen fish (from 5.71 mg/kg to 18.03 mg/kg) compared to canned fish (from 15.03 mg/kg to 110.6 mg/kg). The highest histamine concentrations were found in the mackerel samples, regardless of the preservation method (110.6 mg/kg in canned mackerel and 18.03 mg/kg in frozen mackerel), ...which were significantly higher compared to the histamine levels found in cans of tuna and sardines (p ˂0.0001). Of the total number of samples, three samples (two samples of canned sardines and one sample of canned mackerel) were declared unsafe for human health. In most of the analyzed samples, the level of determined histamine was relatively low, which confirms adequate implementation of control protocols and efficant surveillance of products placed on the Serbian market.
Histamin je bioaktivni amin, koji nastaje u reakciji dekarboksilacije aminokiseline histidina, pod dejstvom enzima Lhistidin dekarboksilaze. Visok nivo slobodnog histidina u mesu ribe, aktivnost enzim produkujućih bakterija i visoke temperature skladištenja deluju predisponirajuće na sintezu histamina. Među najznačajnije faktore koji utiču na koncentraciju histamina u mesu ribe jesu vrsta ribe i metod njenog konzervisanja. U cilju utvrđivanja ove zavisnosti, uzorci zamrznute ribe (tune, skuše, sardine i papaline) i ribe u konzervi (tune, sardine i skuše) su analizirani ELISA metodom. Utvrđene su niže koncentracije histamina u uzorcima zamrznute ribe (od 5.71 mg/kg do 18.03 mg/kg) u poređenju sa konzervama od ribe (od 15.03 mg/kg do 110.6 mg/kg). Najviše koncentracije histamina su ustanovljene u uzorcima skuše, bez obzira na metod konzervisanja (110.6 mg/kg u konzervama od skuše i 18.03 mg/kg u zamrznutoj skuši), koje su bile i statistički značajno veće u odnosu na konzerve tune i konze...rve sardine (p ˂0.0001). Od ukupnog broja uzoraka, samo tri uzorka (dva uzorka sardine u konzervi i jedan uzorak skuše u konzervi) su proglašeni nebezbednim za zdravlje ljudi. U najvećem broju ispitanih uzoraka izmerene su relativno niske koncentracije histamina, što ukazuje na adekvatno sprovođenje kontrole i nadzora nad proizvodima koji se plasiraju u promet na srpskom tržištu.
Кључне речи:
canned fish / frozen fish / tuna / sardines / mackerel / safety / histamin / riba / konzerve od ribe / zamrznuta ribaИзвор:
Food and Feed Research, 2019, 46, 1, 37-43Издавач:
- Novi Sad : Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu
Институција/група
Naučni institut za veterinarstvo SrbijeTY - JOUR AU - Pavlović, Marija S. AU - Ivanović, Snežana D. AU - Pavlović, Ivan N. AU - Rokvić, Nikola I. AU - Radosavljević, Vladimir I. AU - Vasilev, Dragan D. PY - 2019 UR - https://reponivs.nivs.rs/handle/123456789/388 AB - Histamine is a biogen amin, which is formed by decarboxylation of the histidine amino acid, under the action of the L-histidine-decarboxylase enzyme. High level of free histidine in fish meat, bacterial histidin decarboxylase activity and high temperature of storage elevate the level of histamine. Among the most important factors that can affect the level of histamine in fish meat are the type of fish and the method of its preservation. In order to determine this dependence, 1030 samples of frozen fish (tuna, mackerel, sardines and sprat) and 167 samples of canned fish (tuna, sardines and mackerel) were monitored for histamine content by ELISA method. It was determined a lower concentration of histamine in frozen fish (from 5.71 mg/kg to 18.03 mg/kg) compared to canned fish (from 15.03 mg/kg to 110.6 mg/kg). The highest histamine concentrations were found in the mackerel samples, regardless of the preservation method (110.6 mg/kg in canned mackerel and 18.03 mg/kg in frozen mackerel), which were significantly higher compared to the histamine levels found in cans of tuna and sardines (p ˂0.0001). Of the total number of samples, three samples (two samples of canned sardines and one sample of canned mackerel) were declared unsafe for human health. In most of the analyzed samples, the level of determined histamine was relatively low, which confirms adequate implementation of control protocols and efficant surveillance of products placed on the Serbian market. AB - Histamin je bioaktivni amin, koji nastaje u reakciji dekarboksilacije aminokiseline histidina, pod dejstvom enzima Lhistidin dekarboksilaze. Visok nivo slobodnog histidina u mesu ribe, aktivnost enzim produkujućih bakterija i visoke temperature skladištenja deluju predisponirajuće na sintezu histamina. Među najznačajnije faktore koji utiču na koncentraciju histamina u mesu ribe jesu vrsta ribe i metod njenog konzervisanja. U cilju utvrđivanja ove zavisnosti, uzorci zamrznute ribe (tune, skuše, sardine i papaline) i ribe u konzervi (tune, sardine i skuše) su analizirani ELISA metodom. Utvrđene su niže koncentracije histamina u uzorcima zamrznute ribe (od 5.71 mg/kg do 18.03 mg/kg) u poređenju sa konzervama od ribe (od 15.03 mg/kg do 110.6 mg/kg). Najviše koncentracije histamina su ustanovljene u uzorcima skuše, bez obzira na metod konzervisanja (110.6 mg/kg u konzervama od skuše i 18.03 mg/kg u zamrznutoj skuši), koje su bile i statistički značajno veće u odnosu na konzerve tune i konzerve sardine (p ˂0.0001). Od ukupnog broja uzoraka, samo tri uzorka (dva uzorka sardine u konzervi i jedan uzorak skuše u konzervi) su proglašeni nebezbednim za zdravlje ljudi. U najvećem broju ispitanih uzoraka izmerene su relativno niske koncentracije histamina, što ukazuje na adekvatno sprovođenje kontrole i nadzora nad proizvodima koji se plasiraju u promet na srpskom tržištu. PB - Novi Sad : Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu T2 - Food and Feed Research T1 - Histamine levels in fish samples collected from Serbian market in 2018 T1 - Histamin u ribi dostupnoj na tržištu Srbije u 2018. godini EP - 43 IS - 1 SP - 37 VL - 46 DO - 10.5937/FFR1901037P UR - conv_331 ER -
@article{ author = "Pavlović, Marija S. and Ivanović, Snežana D. and Pavlović, Ivan N. and Rokvić, Nikola I. and Radosavljević, Vladimir I. and Vasilev, Dragan D.", year = "2019", abstract = "Histamine is a biogen amin, which is formed by decarboxylation of the histidine amino acid, under the action of the L-histidine-decarboxylase enzyme. High level of free histidine in fish meat, bacterial histidin decarboxylase activity and high temperature of storage elevate the level of histamine. Among the most important factors that can affect the level of histamine in fish meat are the type of fish and the method of its preservation. In order to determine this dependence, 1030 samples of frozen fish (tuna, mackerel, sardines and sprat) and 167 samples of canned fish (tuna, sardines and mackerel) were monitored for histamine content by ELISA method. It was determined a lower concentration of histamine in frozen fish (from 5.71 mg/kg to 18.03 mg/kg) compared to canned fish (from 15.03 mg/kg to 110.6 mg/kg). The highest histamine concentrations were found in the mackerel samples, regardless of the preservation method (110.6 mg/kg in canned mackerel and 18.03 mg/kg in frozen mackerel), which were significantly higher compared to the histamine levels found in cans of tuna and sardines (p ˂0.0001). Of the total number of samples, three samples (two samples of canned sardines and one sample of canned mackerel) were declared unsafe for human health. In most of the analyzed samples, the level of determined histamine was relatively low, which confirms adequate implementation of control protocols and efficant surveillance of products placed on the Serbian market., Histamin je bioaktivni amin, koji nastaje u reakciji dekarboksilacije aminokiseline histidina, pod dejstvom enzima Lhistidin dekarboksilaze. Visok nivo slobodnog histidina u mesu ribe, aktivnost enzim produkujućih bakterija i visoke temperature skladištenja deluju predisponirajuće na sintezu histamina. Među najznačajnije faktore koji utiču na koncentraciju histamina u mesu ribe jesu vrsta ribe i metod njenog konzervisanja. U cilju utvrđivanja ove zavisnosti, uzorci zamrznute ribe (tune, skuše, sardine i papaline) i ribe u konzervi (tune, sardine i skuše) su analizirani ELISA metodom. Utvrđene su niže koncentracije histamina u uzorcima zamrznute ribe (od 5.71 mg/kg do 18.03 mg/kg) u poređenju sa konzervama od ribe (od 15.03 mg/kg do 110.6 mg/kg). Najviše koncentracije histamina su ustanovljene u uzorcima skuše, bez obzira na metod konzervisanja (110.6 mg/kg u konzervama od skuše i 18.03 mg/kg u zamrznutoj skuši), koje su bile i statistički značajno veće u odnosu na konzerve tune i konzerve sardine (p ˂0.0001). Od ukupnog broja uzoraka, samo tri uzorka (dva uzorka sardine u konzervi i jedan uzorak skuše u konzervi) su proglašeni nebezbednim za zdravlje ljudi. U najvećem broju ispitanih uzoraka izmerene su relativno niske koncentracije histamina, što ukazuje na adekvatno sprovođenje kontrole i nadzora nad proizvodima koji se plasiraju u promet na srpskom tržištu.", publisher = "Novi Sad : Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu", journal = "Food and Feed Research", title = "Histamine levels in fish samples collected from Serbian market in 2018, Histamin u ribi dostupnoj na tržištu Srbije u 2018. godini", pages = "43-37", number = "1", volume = "46", doi = "10.5937/FFR1901037P", url = "conv_331" }
Pavlović, M. S., Ivanović, S. D., Pavlović, I. N., Rokvić, N. I., Radosavljević, V. I.,& Vasilev, D. D.. (2019). Histamine levels in fish samples collected from Serbian market in 2018. in Food and Feed Research Novi Sad : Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu., 46(1), 37-43. https://doi.org/10.5937/FFR1901037P conv_331
Pavlović MS, Ivanović SD, Pavlović IN, Rokvić NI, Radosavljević VI, Vasilev DD. Histamine levels in fish samples collected from Serbian market in 2018. in Food and Feed Research. 2019;46(1):37-43. doi:10.5937/FFR1901037P conv_331 .
Pavlović, Marija S., Ivanović, Snežana D., Pavlović, Ivan N., Rokvić, Nikola I., Radosavljević, Vladimir I., Vasilev, Dragan D., "Histamine levels in fish samples collected from Serbian market in 2018" in Food and Feed Research, 46, no. 1 (2019):37-43, https://doi.org/10.5937/FFR1901037P ., conv_331 .