Investigation of Histamine Level and Some Chemical Quality Parameters in Fish Consumed in Elazig City*

In this study, histamine level and some other quality parameters have been examined in anchovy, horse mackerel, mackerel, rainbow trout, mirror carp and barbel consumed as fresh in Elazig. For this purpose, fish samples were obtained 15 day intervals between September 2003 and April 2004 and they were filleted. Histamine, TMA-N, TVB-N and pH values were examined in these fillets.Mean histamine level were determined as 24.24 ppm for anchovy, 26.49 ppm for horse mackerel, 25.81 ppm for mackerel, 12.21 ppm for rainbow trout, 11.27 ppm for barbel and 10.33 ppm for mirror carp. Histamine level was in marine fish in freshwater fish (p<0.05). In addition, the differences in histamin levels between the monts were significant (p<0.05).In the result of the statistical analyses showed that the TMA-N values determined from fish species were not important (p>0.05). An important difference was observed between TVB-N amount and fish species (p<0.05). An important differences was recorded between pH values of fish species (p<0.05).In conclusion, histamine level and other quality parameters were found under the suggested limits for various fish species (anchovy, horse mackerel, mackerel, rainbow trout, barbel and mirror carp) consumed as fresh in Elazig. So they have not any risk for human healty at this moment, but it is necessary to keep them under cold preservation conditions.