Study of the histamine production in a red flesh fish (Sardina pilchardus) and a white flesh fish (Dicentrarchus punctatus)

• Published in: Turkish journal of fisheries and aquatic sciences
• Main Authors: M.A. Afilal, H. Daoudi, S. Jdaini, A. Asehraou, A. Bouali
• Format: Journal Article
• Language: English
• Published: Turkish Journal of Fisheries and Aquatic Sciences 01.04.2006
• Subjects: Sardine, sea bass, alteration, pH, yeasts
• ISSN: 1303-2712; 1303-2712

The histaminic poisoning, known since 1910, still raises relevant questions. Several authors have agreed that the red flesh fish is more susceptible to accumulate histamine during deterioration, than the white one. This is why this type of food is often involved in this kind of poisoning. High values of histamine concentration (77.7 mg/100g) was observed in sardines having stored for 24 hours at 30°C, while the rate of histamine in white flesh fish, under the same conditions and at the stage of rejection remained non-significant (2.52 mg/100g). The initial pH and its evolution during alteration remained distinct for the two fish species. The microbiological study of the process indicated that the evolution of the total mesophile microflora and that of the lactic flora are faster in the case of sardine. A clear difference was also observed in the yeast stains between the two fish species. Indeed, it should be noted that whereas a prevalence of species having a fermentative metabolism (Pichia farinosa and Debaryomyces hansenii) was observed in the case of sardines (red flesh fish), a prevalence of non fermentative species (Candida versatilis) was observed in the case of sea bass (white flesh fish). Hence, we can distinguish two possible scenarios: one being due to the desamination of amino acid contained in white flesh fish; and the second being due to the decarboxylation of amino acids yielding to the production of histamine in red flesh fish.