Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce

This study aimed to addAllium sativum (A. sativum) andBunium persicum (B. persicum) essential oils (EOs) at four concentrations including 0 (control), 0.1, 1, and 2%, as effective antimicrobial agents to monitor changes in the level of histamine at 30, 60, 90, and 120  days. Histamine ELISA Kit was used for histamine determination and mean values of histamine were compared using SPSS. The level of histamine in 0.1%B. persicum, 0.1%A. sativum, and control at day 30 was 8,403.05, 10,596.15, and 16,339.00  mg/kg, respectively. The results show that the level of histamine in all treatments containingA. sativum andB. persicum EOs at all concentration as well as all days was lower than the control group. Additionally, significantly lower level of histamine was observed in allB. persicum treatment group in compare toA. sativum treatment. While sensory evaluation was considered, no significant differences between the control and treatments in overall acceptance scores were seen. This study suggested thatA. sativum andB. persicum EOs at 0.1% concentration could be useful strategy to reduce histamine level in the Mahyaveh.Practical applicationsMahyaveh as a fermented fish sauce in Iran has been proved to contain high levels of histamine which is hazardous for public health. It is necessary to reduce the level of histamine. In the present work, we use two different natural products and monitored its effect on histamine content of Mahyaveh for 120  days. Our results indicated that ...
Source: Journal of Food Safety - Category: Food Science Authors: Tags: Original Article Source Type: research