Determination of histamine levels by LC-MS/MS in various fish species available in the local markets of Punjab, Pakistan

Abstract

Sixty apparently fresh and properly iced samples of fish species were randomly collected from five major markets of Punjab, Pakistan. These samples were transported to the Fish Quality Control Laboratory, FR&TI, Lahore kept in ice boxes and temperatures below -1 oC. The samples were examined for Physical Parameters including Appearance, Glazing, Texture, Odour, Presence of Black Spots and Chemical Parameter including determination of Histamine levels by LCMS/MS. All Physico-Chemical Parameters were found within normal range. Histamine was either not detected or found within permissible limits as compared with International Standards for human consumption. In conclusion, significant decomposition and histamine formation can be avoided by good fish handling practices including icing or rapid immersion of the catch in chilled water followed by uninterrupted frozen storage.