Histamine measurement in Sturgeon fish fillets by HPLC

In this study, the concentration of histamine in caviar fish fillet, due to enzyme activities, was studied. The histamine concentration in fresh and smoked Stellate sturgeon and frozen Beluga fish was investigated. Maximum limit for histamine in raw fish muscle and cooked products such as canned fish, recommended by Codex are (200 µg/g) and (50 µg/g), respectively. Due to the higher levels of histamine in frozen Beluga fish fillet (157.7± 16.89 µg/g) relative to fresh (5.84±2.79 μg/g) and smoked (20.52±4.20 μg/g) Stellate sturgeon fish, in this study the frozen Beluga fish fillet was selected for further investigations. Analysis of histamine in the defrosted Beluga fish fillet was carried out using high performance liquid chromatography, just after thawing (0), 12 and 24 hours after storing in the refrigerator. Statistical analysis (ANOVA) was performed on the results using SPSS version 11 software, to evaluate the significance of storage period in the refrigerator, on the production of histamine. They were also compared with Codex recommended levels using t test. The results showed that the concentration of histamine differed in different types of caviar fish fillets. They also showed the significance of time in the production of histamine. However histamine levels were significantly lower than the codex recommended maximum limits in all analyzed samples, except for the samples kept in the refrigerator for 24 hours, which were close to the recommended limit and no significant difference was noticed between their level (228.1±19.73 µg/g) and the recommended limit.