Effect of Different Cooking Methods on Histamine Levels in Selected Foods

Chung, Bo Young; Park, Sook Young; Byun, Yun Sun; Son, Jee Hee; Choi, Yong Won; Cho, Yong Se; Kim, Hye One; Park, Chun Wook

doi:10.5021/ad.2017.29.6.706

Cited by 42 publications

(27 citation statements)

References 46 publications

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“…Research data about the effects of different cooking methods on histamine concertation showed the increase of histamine concentrations after grilling or frying, but boiling had little effect on histamine levels in fish meat. The authors believe that the reason for these changes may be the moisture evaporation during grilling or frying, which elevates the histamine concentration (Chung et al, 2017). Adams et al (2018) proved that the process of precooking during the production of canned tuna or frozen tuna suppresses the formation of histamine for 12 h or longer after precooking.…”

Section: Histamine Levels In Canned Fishmentioning

confidence: 99%

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Histamine levels in fish samples collected from Serbian market in 2018

Pavlovic¹,

Ivanović²,

Pavlović³

et al. 2019

Food & Feed Res

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Histamine is a biogen amin, which is formed by decarboxylation of the histidine amino acid, under the action of the L-histidine-decarboxylase enzyme. High level of free histidine in fish meat, bacterial histidin decarboxylase activity and high temperature of storage elevate the level of histamine. Among the most important factors that can affect the level of histamine in fish meat are the type of fish and the method of its preservation. In order to determine this dependence, 1030 samples of frozen fish (tuna, mackerel, sardines and sprat) and 167 samples of canned fish (tuna, sardines and mackerel) were monitored for histamine content by ELISA method. It was determined a lower concentration of histamine in frozen fish (from 5.71 mg/kg to 18.03 mg/kg) compared to canned fish (from 15.03 mg/kg to 110.6 mg/kg). The highest histamine concentrations were found in the mackerel samples, regardless of the preservation method (110.6 mg/kg in canned mackerel and 18.03 mg/kg in frozen mackerel), which were significantly higher compared to the histamine levels found in cans of tuna and sardines (p ˂0.0001). Of the total number of samples, three samples (two samples of canned sardines and one sample of canned mackerel) were declared unsafe for human health. In most of the analyzed samples, the level of determined histamine was relatively low, which confirms adequate implementation of control protocols and efficant surveillance of products placed on the Serbian market.

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Section: Histamine Levels In Canned Fishmentioning

confidence: 99%

“…Although histidine decarboxylase activity decreased at high temperature, histamine production would continue until the enzyme became inactive i.e. the histamine in fish meat would accumulate during heat treatment until the enzyme was inactive (Kanki et al,2007, Chung et al, 2017.…”

Section: Histamine Levels In Canned Fishmentioning

confidence: 99%

Histamine levels in fish samples collected from Serbian market in 2018

Pavlovic¹,

Ivanović²,

Pavlović³

et al. 2019

Food & Feed Res

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“…It was also observed that the histamine level increased in foods after frying and grilling [41]. However, other authors elucidated the mechanism by which certain cooking ingredients and common organic acids destroy histamine [42], so it could be very interesting to deepen this aspect by considering the occurrence of bio-compounds that develop following the roasting process of cocoa and their possible role in the control of the BAs levels in food.…”

Section: Effect Of Roasting On the Bas Contentmentioning

confidence: 99%

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells

Delgado‐Ospina

Mattia

Paparella

et al. 2020

Foods

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The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 • C for 22 min; T3, 135 • C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 10 3 colony forming units per gram (CFU g −1 ), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 10 4 CFU g −1 . After T1, the total BAs content was found to be in a range of 4.9÷127.1 mg kg −1 DFW ; what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ß = 0.75) and weakly correlated for spermidine (ß = 0.58), spermine (ß = 0.50), cadaverine (ß = 0.47) and serotonine (ß = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d ÷ 59.8 mg kg −1 DFW ; tyramine: n.d. ÷ 26.5 mg kg −1 DFW ). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin.

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“…Moreover, histamine is reported to be present, in different quantities, in foods and beverages . Fish and fish products, dairy products, meat and meat products, fermented vegetable and soy products are reported to contain high levels of histamine and in beverages it is present, for example, in wine and beer ,. It is well known that high levels of histamine in the body introduced by food and beverage ingestion can cause health problems similar to a common food allergy such as, headache, migraines, hypertensive crisis, swelling, rashes, hives, asthma, and many gastrointestinal diseases such as nausea, diarrhea etc ,.…”

Section: Introductionmentioning

confidence: 99%

Cellulose‐Based Substrate for SERS‐Promoted Histamine Picomolar Detection in Beverages

et al. 2019

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Histamine is a biogenic amine (BA) playing an important physiological role in human body, even though the assumption of high histamine amount from food and beverages can cause health diseases such as, for example, cutaneous allergy, headache and nausea. In fact, histamine can be present in foods and beverages as the result of microbial metabolism induced by temperatures and storage conditions, so histamine levels are commonly used as an indicator of food safety and quality. In the present contribution, the possibility to detect low concentration of histamine by Surface Enhanced Raman Spectroscopy (SERS) by using silver nanoparticles (AgNPs)-cellulose hybrid substrate has been proposed. An easy procedure for the fabrication of the hybrid supports was developed and SERS effect at different AgNPs amounts was tested. The developed systems allowed detecting histamine down to 10-12 M in aqueous solutions. SERS substrates have been tested directly on two different kinds of commercial white wines, the first one stored in tetra pack and the other one in glass bottles without any pre-treatment procedure. Histamine concentrations in the real samples were obtained by recording the corresponding Raman spectra and confirmed by means of conventional HPLC analysis.[a] Dr.

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Effect of Different Cooking Methods on Histamine Levels in Selected Foods

Cited by 42 publications

References 46 publications

Histamine levels in fish samples collected from Serbian market in 2018

Histamine levels in fish samples collected from Serbian market in 2018

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells

Cellulose‐Based Substrate for SERS‐Promoted Histamine Picomolar Detection in Beverages

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