73-5 |
Histamine concentration on Artisan Smoking Fillets from Yellowfin Tuna |
G. BARBA-QUINTERO1, J. A. Gallegos-Infante2, R. Pacheco-Aguilar3, J. Morales-Castro4, G. Garcia-Tapia, C. Silva-Hernández, and N. E. Rocha-Guzman. (1) Departamento de Ingenieria Bioquímica, Instituto Tecnológico del Mar, Mazatlán, Mazatlán, Mexico, (2) Ingenieria Quimica y Bioquímica, Instituto tecnologico de Durango, Felipe Pescador 1830 Ote, Col. Nueva Vizcaya, Durango, Dgo, 86030, Mexico, (3) Departamento de Tecnología de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Km 0.6 carretera a La Victoria, Apartado Postal No. 1735, Hermosillo, 83000, Mexico, (4) Dept. de Ing. Química y Bioquímica, Instituto Tecnológico de Durango, Durango, Dgo, 34080, Mexico In Mazatlan, Sinaloa, Mexico, there are 15 artisan micro companies that dedicate to the smoking of fillets tuna yellow fin (Thunnus albacares), being considered which 800 tons in the year are processed, being important to make this investigation on the histamine content in this species, by first time in the country. The objective of this work was to quantify concentration of histamine in fillets of smoking tuna. The histamine content it was determined by the chromatographycs methods of ionic interchange (Pan and James, 1985) and of liquids of high performance (Pacheco and col., 1998). 88 fillets by triplicate of two municipal markets and one micro company were evaluated, using the method of ionic interchange, being with one concentration average from 120 mg/kg of histamine . The 90 % of fillets were outside the F.D.A norm. (50 mg/kg), 40 % of the European Community (100 mg/kg) and 10 % of the allowed thing in Mexico Country(200 mg/kg). Also 10 fillets by method of HPLC were analyzed founding in average 143,3 mg/kg, thus we concludes that does not exist significant difference (p<0.05) when comparing the results of both methods. Considering the results previous it is appraised the same that the health of the consumer is put in risk reason why is suggested to maintain the temperature under of 4°C during the process of the gotten sick and of salt threads, the same for the smoking fillets that are exhibit in the markets to environmental temperature.
Session 73, International: Food research from around the world
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