<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Evaluation of histamine levels at various stages of manufacturing fish meal made from European pilchard <italic>Sardina pilchardus</italic> by-products was conducted on two batches which are distinguished by the quality of raw materials expressed through total volatile basic nitrogen (TVBN) content. The goal was also to assess the impact of the reuse of the concentrated stickwater, the liquid from the pressing process of fish meal. The results revealed that the level of raw material deterioration influenced the level of histamine in the finished product. When the freshness of the raw material is acceptable (TVBN content: 30 mg/100 g), histamine contents recorded in the finished product remain clearly below the limit value of 500 ppm. In this case, incorporation of concentrated stickwater into press cake before drying did not affect the concentration of histamine accumulated in the finished product. When the raw material was spoiled (TVBN content: 120 mg/100 g), the recorded histamine content was twice the limit value (975.1 ± 33.9 ppm).</p></abstract>

Evaluation of histamine levels at various stages of manufacturing fish meal made from European pilchard Sardina pilchardus by-products was conducted on two batches which are distinguished by the quality of raw materials expressed through total volatile basic nitrogen (TVBN) content. The goal was also to assess the impact of the reuse of the concentrated stickwater, the liquid from the pressing process of fish meal. The results revealed that the level of raw material deterioration influenced the level of histamine in the finished product. When the freshness of the raw material is acceptable (TVBN content: 30 mg/100 g), histamine contents recorded in the finished product remain clearly below the limit value of 500 ppm. In this case, incorporation of concentrated stickwater into press cake before drying did not affect the concentration of histamine accumulated in the finished product. When the raw material was spoiled (TVBN content: 120 mg/100 g), the recorded histamine content was twice the limit value (975.1 ± 33.9 ppm).

Evaluation of Histamine Contents during the Fish Meal Production Process

Faculty of Sciences, Laboratory of Applied Chemistry and Environment

Croatian Journal of Fisheries

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Evaluation of Histamine Contents during the Fish Meal Production Process"}

Evaluation of histamine levels at various stages of manufacturing fish meal made from European pilchard Sardina pilchardus by-products was conducted on two...

Evaluation of Histamine Contents during the Fish Meal Production Process

Pubblicato online: 12 dic 2020

Pagine: 203 - 209

Ricevuto: 03 apr 2020

Accettato: 03 set 2020

DOI: https://doi.org/10.2478/cjf-2020-0020

Parole chiave
By-product, Moisture, Stickwater, TVBN

© 2020 Hicham Mih et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Evaluation of Histamine Contents during the Fish Meal Production Process

Pubblicato online: 12 dic 2020

Pagine: 203 - 209

Ricevuto: 03 apr 2020

Accettato: 03 set 2020

DOI: https://doi.org/10.2478/cjf-2020-0020

Parole chiaveBy-product, Moisture, Stickwater, TVBN

© 2020 Hicham Mih et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
By-product, Moisture, Stickwater, TVBN