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2014 | 58 | 2 |

Tytuł artykułu

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

Warianty tytułu

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.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

58

Numer

2

Opis fizyczny

p.301-304,ref.

Twórcy

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

Bibliografia

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  • 4. Cieślik I., Migdał W.: Biogenic amines in food. Bromat Chem Toksykol 2011, 44, 1087-1096.
  • 5. Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.
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  • 19. The Rapid Alert System for Food and Feed (RASFF). Annual Report 2010. Office for Official Publications of the European Communities, Luxembourg 2011, pp. 39-41.
  • 20. The Rapid Alert System for Food and Feed (RASFF). Annual Report 2011. Office for Official Publications of the European Communities, Luxembourg 2012, pp. 29-30.
  • 21. Tsai Y.H., Kung H.F., Lee G.T., Lin C.Y., Hwang D.F.: Histamine related hygiene qualities and bacteria found in popular commercial scombroid fish fillets in Taiwan. J Food Prot 2004, 67, 407-412.
  • 22. Tsai Y.H., Lin C.Y., Cang S.C., Chen S.C., Kung H.F., Wei C.I., Hwang D.F.: Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan. Food Microbiol 2005, 22, 461-467.
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Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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