Evaluation of Biogenic Amines in Cooked Fermented Fish (Fasekh) in Khartoum City

Abstract

This study was conducted to evaluate the chemical composition and determination of Biogenic Amines ( Bas) concentration of Sudanese fermented fish (Fasekh) which were collected randomly from different locations at Khartoum city. Fasekh samples immediately transferred in sterilized container containing ice box. The approximate analysis were conducted in the National Food Research Center NFRC, Shambatt, Sudan, while the biogenic amines analysis and in National Research Center, Al Doki, Cairo by using standard analytical procedures. Chemical composition of Fasekh samples were significantly different (P<0.05). The highest moisture content was 64.65%, recorded for Fasekh samples collected from center Khartoum, whereas, the lowest moisture one was 61.34%, reported for Fasekih samples collected from north Khartoum. Fasekh samples collected from north Khartoum, center Khartoum and east Khartoum had protein content of 22.12%, 19.64% and 20.78% respectively. Fasekh samples had fat content ranged between 6.35% to 7.02%. Fasekh samples collected from Khartoum city had pH value with an average 5.81. Biogenic Amines (BAs) concentration of fermented fish (Fasekh) samples were significantly different (P<0.05). Fasekh samples collected from north Khartoum recorded higher Terptamine concentration 2.55mg/100g, B-phenyl 1.15mg/100g and Cadaverine 0.49mg/100g. Higher histamine concentration recorded for samples collected from center Khartoum 0.54mg/100g, whereas, the lowest one concentration recorded for samples collected from east Khartoum 0.32mg/100g. Higher Putrescine biogenic amine level 0.30mg/100g, obtained for fasekh samples collected from east Khartoum, while, the lowest one 0.12mg/100g, obtained for samples collected from center Khartoum. All samples under investigation were Tyramine and Sprmidine free. It is worth noting that, the concentration of Biogenic amine of Sudanese fermented fish (Fasekh) within codex standard recommended.