Comparative study on determination of histamine using HPLC and ELISA in marine fish and control of excessive histamine in fish fillet by natural Oils

الملخص EN

Our a complete of 60 samples of fresh marine fishes represented by Sardine, Saurus, Barboni and Chrysophyres were collected at different times from various fish markets in Alexandria governorate, Egypt and examined for determination of their levels of histamine by HPLC from one side and ELISA from the other side to study the accuracy of the two techniques.

Results showed that all of specimens contained detectable value of histamine but the highest unacceptable sample in sardine fish and lowest unacceptable sample in Chrysophyres fish and there is no significant differences (P<0.01) as indicated by HPLC and ELISA test for detection of histamine.

further, some trials to control the formation of such serious histamine level (mg %) were treated by using 1% essential oils (Rosemary oil, Garlic oil and Lemon oil) by the use of HPLC.

the outcomes indicated that the development of histamine formation become simply decreased by the percentage of 15.2% ,47.8 and 58.2% with addition of rosemary oil (1%) for 2 ,4 days and 6 days ,respectively; 9.9 % , 35.3% and 45.7% after addition of garlic oil(1%) for two ,four days and six days , respectively and the best reduction degree in histamine development changed into recorded through the addition of lemon oil (1%) 2.1% , 21.5% and 29.3% for two ,four days and six days ,respectively.

in conclusion, such results can propose that the essential oil treatment to the fish fillets might be helpful in reduction of histamine formation so that it will produce fish meat of excessive best and protection.