ASSI, A., SEDDEK, A., FATHI, S. (1993). HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS. test, 30.1(59), 123-132. doi: 10.21608/avmj.1993.185803
A. ASSI; A.SH. SEDDEK; SH. M. FATHI. "HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS". test, 30.1, 59, 1993, 123-132. doi: 10.21608/avmj.1993.185803
ASSI, A., SEDDEK, A., FATHI, S. (1993). 'HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS', test, 30.1(59), pp. 123-132. doi: 10.21608/avmj.1993.185803
ASSI, A., SEDDEK, A., FATHI, S. HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS. test, 1993; 30.1(59): 123-132. doi: 10.21608/avmj.1993.185803

HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS

Assiut Veterinary Medical Journal
Article 12, Volume 30.1, Issue 59, October 1993, Pages 123-132    PDF (2.99 M)
Document Type: Research article
DOI: 10.21608/avmj.1993.185803
Authors
A. ASSI; A.SH. SEDDEK; SH. M. FATHI
Abstract
Histamine content was determined in two types of t he fresh water fish (Claris lazera and Tilap < /strong>ia nilotica) by means of fluorometric and pap < /strong>er chromatographic methods. Amounts of histamine between 6 and 456 mg/kg could be detected in fish samples. The highest concentration of histamine was detected in fish stored for two months at 4°C. while the lowest concentration was detected in fish stored at -20°C for only one week. Long periods of storage (2-3 months) at -20 C. produced only a non significant increase in the histamine contnet. It could be concluded that long periods of storage of fish at temperatures more than 4 C. results in the formation of histamine form the already present histidine.
Statistics
Article View: 101
PDF Download: 137