Control of Histamine Level in Oreochromis Niloticus Fillets Using Essential Oils | ||
| Benha Veterinary Medical Journal | ||
| Article 14, Volume 34, Issue 3, August 2018, Pages 172-177 PDF (278.86 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2018.44743 | ||
| Authors | ||
| El shafey1; Wesam S., Ibrahim2; Hemmat M., Hassan3; M.A. Maarouf, A. A1 | ||
| 1Animal Health Research Institute, Benha | ||
| 2Food hygiene Dep., Fac. Vet, Med., Benha Univ. | ||
| 3Food hygiene Dep., Fac. Vet, Med., Benha Univ | ||
| Abstract | ||
| It was studied that effect of different essential oils on the histamine level in examined Oreochromis niloticus fillet samples. Accordingly, the addition of essentials oils (cinnamon and Oregano) was applied by (1%) against control group. The obtained results revealed that histamine levels in control samples increased by 24.8%; 70.1% and 94.5% with mean values of 18.84; 25.67, and 29.35 after chilling for 3; 6 and 9 days, respectively; meanwhile, the histamine mean concentration at zero time was 15.09 mg/kg. Concerning addition of cinnamon oil 1%, levels of histamine decreased to 18.7%; 46.6% and 77.0 % with mean values of 17.92; 22.13, and 26.71 after 3; 6 and 9 days, respectively. In contrast the addition of oregano oil 1%, to the examined O. niloticus fillet samples lead to significant decrease in histamine levels by 8.2%, 23.9% and 32.3% with mean values 16.33, 18.7 and 19.96 after 3, 6 and 9 days in 4C storage temperature, respectively. Finally, it can have concluded that the addition of oregano oil was superior for control of undesirable histamine in Oreochromis niloticus fillets. | ||
| Keywords | ||
| Cinnamon; oregano; histamine; Oreochromis niloticus fillets | ||
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