Histamine Levels in Commercially Processed Fish in Morocco

Abstract

Histamine levels were determined in 248 samples of fish commercially processed in Morocco. Concentrations ranging from <0.01 to 694 mg/100 g of fish (mg%) were observed. The mean value was 12.33 mg% (sardines, 9.75; mackerel, 13.74; tuna 9.86) and the standard deviation was 55.28 mg% (sardines, 43.21; mackerel, 71.99; tuna, 25.05). The bulk of the samples (85.5%) had low histamine levels (<10 mg%); 26 samples (10.5%) had levels within the range 10–50 mg% and should be classified as not from fresh fish or of low quality; 10 samples (4%) had toxicologically significant levels, above 50 mg%. Tuna fish was more susceptible to histamine development than were sardines or mackerel; 7% of tuna fish samples contained levels above 50 mg% as compared to 3.7% and 3.2% for sardines and mackerel, respectively. The percentage of samples containing levels above 50 mg% was somewhat higher for fish processed in the central region (7.1%) than the southern (4.3%) or northern (1.3%) regions; however, statistically the regional differences were not significantly different. Histamine development in sardines demonstrated first-order kinetics. Reaction rates ranged from 0.00200 to 0.000421 mn−1. Refrigeration controlled histamine development. Fish held at 8°C showed a shelf life 12 h longer than fish held at 17°C. A combination of salting and refrigeration was more effective. Fish held at 8°C and salted at a level of 5 or 8% showed a shelf life 35 h longer than fish held at 17°C with no salt.