Browsing by Author "Perera, K. B. S. M. H."

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    Effect of storage temperature and time on histamine concentration in commercially available fresh fish in Sri Lanka
    (Faculty of Science, University of Kelaniya Sri Lanka, 2024) Perera, K. B. S. M. H.; Liyanage, G. Y.; Manage, P. M.
    People consume fish in order to fulfil their protein requirements. As fish contain high protein and amino acid levels and are susceptible to enzymatic and bacterial processes that result in the formation of biogenic amines like histamine, can lead to histamine fish poisoning. Histamine is a heat-stable compound, resistant to thermal processing and improper storage conditions can elevate its levels in foods. This study evaluated the effect of storage temperature and time on histamine concentration in commercially available fresh fish. Four species of fresh fish (n = 20 each) were examined: frigate tuna (Auxis thazard), Indian scad (Decapterus russelli), skipjack tuna (Katsuwonus pelamis), and mackerel tuna (Euthynnus affinis). Histamine quantification was performed using HPLC-DAD system with a mobile phase consisting of 85% of phosphate buffer and 15% acetonitrile. Fish muscle samples were kept at 27 ℃, 32 ℃, and 37 ℃, and histamine concentrations were measured at these specific temperatures. Study results indicated that, histamine concentration increased with storage temperature. At 37 ℃ all species showed the highest histamine concentrations: frigate tuna (17.99 ± 0.93 mg/kg), Indian scad (14.59 ± 0.97 mg/kg), skipjack tuna (38.92 ± 2.55 mg/kg), and mackerel tuna (32.80 ± 1.37 mg/kg) compared to the histamine concentrations at 27 ℃: 13.05 ± 1.06 mg/kg, 12.82 ± 0.88 mg/kg, 28.72 ± 1.93 mg/kg, and 24.37 ± 0.86 mg/kg respectively. Further, fish muscle samples were kept at 4 ℃ for three consecutive days with samples taken at 24 hours, 48 hours, and 72 hours. The initial histamine concentrations, in frigate tuna, Indian scad, skipjack tuna, and mackerel tuna were 12.91 ± 0.27 mg/kg, 13.99 ± 0.01 mg/kg, 27.17 ± 0.63 mg/kg, and 24.91 ± 0.16 mg/kg respectively. However, after 72 hours, the highest histamine concentration was recorded as 15.24 ± 0.32 mg/kg, 14.49 ± 0.29 mg/kg, 29.31 ± 1.12 mg/kg, and 26.41 ± 0.59 mg/kg respectively in all species, indicating that the histamine concentration has increased with storage time duration. The regression analysis indicated that storage temperature and time had a significant effect on histamine concentration for frigate tuna, skipjack tuna, and mackerel tuna (p < 0.05), but not in Indian scad. This study concludes that histamine concentration increases with the temperature, so it is necessary to store fresh fish at lower temperatures, to prevent bacterial growth and histamine production. This study recommends consuming freshly caught fish without prolonged storage, even in refrigerators.