Ninth International Conference on Food Studies

Abstract

Histamine content was determined in seafood from the Syrian Market, including common carp and tilapias stored in three different storage temperatures. Histamine levels in common carp and tilapias stored at 25°C for 24 hours were 173.0 ppm, and 3.4 ppm respectively, at 15°C for 72 hours were 81.9 ppm, and 3.75 ppm respectively, and at 4°C for 144 hours were 13.0 ppm, and 1.32 ppm respectively. In this work, common carp supported histamine formation in their muscle tissue, while tilapias did not support histamine formation. The optimal storage temperature for the reduction of histamine formation was 4°C, and 25°C followed by 15°C accelerated the histamine formation. Common carp exceeded the health hazard level of histamine established by the Food and Drug Administration (FDA). In this study, significant numbers of histamine forming bacteria (HFB) were found in intestines more than other parts of the skin, gills, and tissue of fresh common carp. The observed shelf-life of samples found to be longer at 4°C than both of 25°C and 15°C and proliferation of bacterial flora in samples at 4°C increased slower than 25°C and 15°C. Therefore, using 4°C or below for seafood storage is recommended to extend the freshness longer.