Tunç Sena, Demirhan Burak, Demirhan Buket Er
İzmir City Hospital, 35540 Bayraklı, İzmir, Türkiye.
Department of Pharmaceutical Basic Sciences, Faculty of Pharmacy, Gazi University, 06330 Ankara, Türkiye.
Foods. 2025 Jun 30;14(13):2314. doi: 10.3390/foods14132314.
An investigation of the histamine presence in canned fish is crucial in terms of food safety and human health. The aim of this study was to investigate the levels of histamine, pH, and salt in various canned fish products consumed in Ankara, Türkiye. For this purpose, a total of 80 canned food samples (30 tuna, 30 sardine, and 20 anchovy samples) from different firms were analyzed for histamines using an enzyme-linked immunosorbent assay technique. In 33 (41.25%) out of 80 food samples, histamine was detected in concentrations ranging between 2.51 mg/kg and 20.97 mg/kg. The mean histamine levels (±SE) of the canned tuna, sardine, and anchovy samples were found to be 7.05 ± 1.07 mg/kg, 4.09 ± 0.32 mg/kg, and 4.67 ± 0.58 mg/kg, respectively. The mean pH levels (±SE) of the canned tuna, sardine, and anchovy samples were found to be 5.91 ± 0.009, 6.32 ± 0.02, and 5.99 ± 0.04, respectively. At the same time, the mean salt levels (±SE) of the canned tuna, sardine, and anchovy samples were found to be 1.18 ± 0.03%, 1.80 ± 0.09%, and 1.91 ± 0.09%, respectively. Our data reveal that the histamine levels found in all the samples were within the Turkish Food Codex values. In addition, the mean values of pH and salt found in the canned fish samples were within the Turkish Standard Institute values.
就食品安全和人类健康而言,调查罐装鱼中组胺的存在情况至关重要。本研究的目的是调查土耳其安卡拉消费的各种罐装鱼产品中的组胺、pH值和盐分水平。为此,使用酶联免疫吸附测定技术对来自不同公司的总共80个罐装食品样本(30个金枪鱼样本、30个沙丁鱼样本和20个凤尾鱼样本)进行了组胺分析。在80个食品样本中,有33个(41.25%)检测到组胺,浓度在2.51毫克/千克至20.97毫克/千克之间。发现罐装金枪鱼、沙丁鱼和凤尾鱼样本的平均组胺水平(±标准误差)分别为7.05±1.07毫克/千克、4.09±0.32毫克/千克和4.67±0.58毫克/千克。发现罐装金枪鱼、沙丁鱼和凤尾鱼样本的平均pH值(±标准误差)分别为5.91±0.009、6.32±0.02和5.99±0.04。同时,发现罐装金枪鱼、沙丁鱼和凤尾鱼样本的平均盐分水平(±标准误差)分别为1.18±0.03%、1.80±0.09%和1.91±0.09%。我们的数据显示,所有样本中的组胺水平均在土耳其食品法典值范围内。此外,罐装鱼样本中发现的pH值和盐分平均值在土耳其标准协会值范围内。