Investigation of Histamine, Physicochemical Quality, and Potential Health Risks in Various Canned Fish Products
2025
Sena Tunç | Burak Demirhan | Buket Er Demirhan
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, Tü:rkiye. 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.
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