Determination of histamine in fresh and smoked fish commercially available in Poland

• Autorzy: Pawul-Gruba M. , Michalski M. , Osek J.
• Języki publikacji: EN

Abstrakty

EN

The high performance liquid chromatography with diode array detection was used for the study. The histamine was detected in 14.6% and 17.8% of the samples of fresh and smoked fish respectively. The highest concentrations of the compound were found in smoked herring and smoked sprat (17.7 mg/kg and 24.1 mg/kg respectively). Histamine concentration in fresh and smoked fish did not exceed the allowable limit, indicating that they are safe for consumers.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2014
• Tom: 58
• Numer: 2
• Opis fizyczny: p.301-304,ref.

Twórcy

autor

Pawul-Gruba M.

• Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, 24-100 Pulawy, Poland

autor

Michalski M.

• Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, 24-100 Pulawy, Poland

autor

Osek J.

• Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, 24-100 Pulawy, Poland

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