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Histamine levels in Moroccan fish varied, with some exceeding safe limits. Refrigeration and salting effectively controlled histamine development, extending fish shelf life.

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Area of Science:

  • Food Science
  • Marine Biology
  • Public Health

Background:

  • Histamine formation in fish is a significant concern for food safety and quality.
  • Understanding histamine levels in commercially processed fish is crucial for consumer protection.

Purpose of the Study:

  • To determine histamine concentrations in commercially processed fish from Morocco.
  • To assess the impact of processing and storage conditions on histamine development.
  • To identify factors influencing histamine levels in fish.

Main Methods:

  • Analysis of histamine levels in 248 fish samples using established methods.
  • Statistical analysis to evaluate histamine distribution and influencing factors.
  • Kinetic analysis of histamine development in sardines.
  • Assessment of refrigeration and salting effects on fish shelf life.

Main Results:

  • Histamine concentrations ranged from <0.01 to 694 mg/100 g, with a mean of 12.33 mg%.
  • 10.5% of samples had levels (10-50 mg%) indicating low quality, and 4% exceeded toxicological thresholds (>50 mg%).
  • Tuna was more susceptible to histamine development than sardines or mackerel.
  • Refrigeration at 8°C extended shelf life by 12 hours compared to 17°C; combined salting (5-8%) and refrigeration showed a 35-hour extension.

Conclusions:

  • A significant portion of Moroccan processed fish exhibited histamine levels that raise quality and safety concerns.
  • Tuna and fish from the central region showed higher susceptibility to histamine accumulation.
  • Effective control of histamine development can be achieved through proper refrigeration and salting techniques.