Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products

Seventy-eight salted fish products originating from Turkey and European countries were analyzed for their content of biogenic amines (BA), water activity (aw), salt and moisture, and their microbiological counts. About 10% of the samples exceeded regulated histamine levels established by the FDA and...

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Bibliographic Details
Published in:Food control 2013-08, Vol.32 (2), p.597-606
Main Authors: Koral, Serkan, Tufan, Bekir, Ščavničar, Andrej, Kočar, Drago, Pompe, Matevž, Köse, Sevim
Format: Article
Language:English
Subjects:
anchovies
Biogenic amines
European Union
fish processing
Food safety
Histamine
Lakerda
raw materials
risk
Salted fish
salting
storage conditions
tyramine
water activity
Water phase salt
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Summary:Seventy-eight salted fish products originating from Turkey and European countries were analyzed for their content of biogenic amines (BA), water activity (aw), salt and moisture, and their microbiological counts. About 10% of the samples exceeded regulated histamine levels established by the FDA and/or EU authorities. The highest histamine value was found for brined anchovy as 422 ppm. Among the other BAs, the highest level was obtained for tyramine as 524 ppm. The low aw (
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2013.01.043