Determination of biogenic amine contents and factors affecting their formation in the traditional fish products in Turkey

This study aimed to investigate biogenic amine contents of fish products that are processed using traditional techniques in this country.and the possible factors affecting the amine formation for these products. For this purpose, biogenic amine contents and some food safety parameters were analysed for 96 products obtained from home productions, local fish producers and fish processing plants in Turkey. The results showed that 6 samples exceeded the permitted histamine levels set by European Commission and our country while 13 of them were over legal limits according to FDA regulations, and the amounts varied in 93-412 ppm for these products. The factors affecting the formation of biogenic amines were attributed to using unsuitable raw materials, failing to follow up relating seafood safety limits and applying improper storage conditions after processing. The biogenic amine contents of anchovy and bonito stored at different chilled storage conditions were investigated in comparison with spoilage and safety parameters in order to identify the effects of raw material conditions on the biogenic amine formation during processing. It was found out that monitoring time/temperature during cold storage and ice or water-ice applications were effective to prevent biogenic amine formation. The effect of different salt concentrations, salting methods and storage conditions on the biogenic amine formation for salted anchovy were studied during processing and storage. High histamine contents were obtained for brined products at low salt concentrations. Salt concentration of 25% and higher levels or chilled storage during ripening and further storage were found as the effective way of preventing biogenic amine formation.