Effect of storage time on histamine content in fish
The study was carried out to determine the effect of sforage time on histamine content in fish.<p> Mackerel, bonito and anchovy fish were usedin this study. Fish samples were stored at 4°C during 3 days. The concentrations of histamine in fish were determined by spectrofluorometer during 3 day...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=795 |
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| Summary: | The study was carried out to determine
the effect of sforage time on histamine content in fish.<p>
Mackerel, bonito and anchovy fish were usedin this
study. Fish samples were stored at 4°C during 3 days.
The concentrations of histamine in fish were determined by spectrofluorometer during 3 days of storage.<p>
The mean histamine levels for mackerel, bonito and
anchovy fish after 3 days of sforage period were found as 6.28, 3. 70 and 3.25 ,µg/g, respectively.<p>
Based on this study, it is concluded that the histamine
levels in mackerel, bonito and anchovy fish during
sforage at 4°C even after 3 days were below toxic
leve!. |
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| ISSN: | 1309-6958 2146-1953 |