ARIELA STRUGA1*, BIZENA BIJO2, FATMIRA SHEHU2, ARDIAN XINXO3, XHULIETA HAMITI4, MARSELA BREGASI3.
1Department of Farmacy, Faculty of Medicine, Albanian University.
2Faculty ofVeterinary Science, Agricultural University of Tirana.
3Deputy Director, ISUV, Albania.
4Chemistry Department, Natural Science Faculty, University of Tirana, Albania.
3Food Microbiology Department, ISUV, Albania.
*Corresponding author e-mail: ariela.struga@gmail.com
Abstract
Histamine formation in scromboid fish species as SardinaPilchardus( Sardine) and EngraulisEncrasicolus (Anchovies) were measured in different storage temperature. Fresh fish caught off in Lezha and Durres coast were examined. A portion of dorsal muscle from each fish was analyzed immediately and two other parts were examined after storage in two different temperature 25 and 4o for 24 and 72 h. Enumeration of TVC and Enterobacteriaceae were analyzed in the respective temperature. The analyses were carried out by high-performance liquid chromatography diode array. Histamine concentration was higher than the Albanian legislation admissible levels for samples stored in at 25C. In fish stored at 4C, histamine was lower than the level established in the legislation but was higher in Anchovies than in sardines.
Keywords: histamine, sardine pilchardus, engraulis encrasicolus.
