Histamine levels in frozen and smoked fish in Nungua market
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Date
JULY 2016
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Abstract
Histamine is a biogenic amine produced in fish tissue through the decarboxylation of free histidine by exogenous decarboxylases released by microorganisms. Consuming fish contaminated by histamine beyond certain levels may result in histamine (or scombroid) poisoning characterized by allergies and other related seafood illnesses. However, survey studies assessing histamine levels of fish on local markets which could serve as baseline data for evaluating the related risk of exposure to seafood illnesses particularly in developing countries like Ghana are lacking. The findings of this project seek to create awareness of histamine levels in frozen and smoked fish on the Ghanaian (Nungua) market, especially under situations where storage conditions may be sub-optimal such as when energy supply is limited. Two (2) species of fish namely; Atlantic horse mackerel (commonly known as Kpanla) and Mackerel (popularly known as Salmon on the Ghanaian market) were purchased from cold stores in the Nungua market. Smoked fish samples were also purchased from five (5) different sellers. Histamine was extracted from fish into perchloric acid solution after homogenization and analyzed using high performance liquid chromatographic method with ultra violet detector. The levels of histamine were lower in frozen Atlantic mackerel and it ranged from 0 - 1.67 mg/kg and the concentrations of Atlantic horse mackerel ranged from 0 - 25 mg/kg. However, both did not exceed the critical limit of 100 mg/kg for frozen fish. Histamine levels in smoked Atlantic fish ranged from 13-27 mg/kg and concentrations of smoked Atlantic horse mackerel also ranged from 12-33 mg/kg. However, the histamine levels measured in the samples did not exceed the critical limit of 200 mg/kg for smoked fish. In conclusion, the study found histamine levels in the selected species on the Nungua market to be within the internationally acceptable limits suggesting they were safe for consumption in relation to histamine concentrations.
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This thesis is presented to the Department of Food Science Technology, Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfillment of the requirement of a Master of Science in Food Quality Management,