Badania nad występowaniem histaminy w konserwach rybnych

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

Warianty tytułu

EN

Studies on occurrence of histamine in canned fish

• Języki publikacji: PL

Abstrakty

EN

Histamine is a product of the bacterial decarboxylation of the amino acid histidine, which occurs in fish tissues. The aim of the study was to determine the content of histamine in different canned fish (n = 80). The high performance liquid chromatography with diode array detection (HPLC-DAD) method was used. Histamine was detected in 17 out of 80 (21.3%) of the canned fish samples. The highest concentration of this biogenic amine was found in “herring in oil” (182.1 mg/kg). In the remaining canned fish the histamine level was between

Słowa kluczowe

PL

zywnosc pochodzenia morskiego; ryby; przetwory rybne; konserwy rybne; histamina; zawartosc histaminy; zatrucia pokarmowe; bezpieczenstwo zywnosci

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2015
• Tom: 71
• Numer: 11
• Opis fizyczny: s.706-708,tab.,bibliogr.

Twórcy

autor

Pawul-Gruba M.

• Zakład Higieny Żywności Pochodzenia Zwierzęcego, Państwowy Instytut Weterynaryjny - Państwowy Instytut Badawczy w Puławach, Al.Partyzantów 57, 24-100 Puławy

autor

Michalski M.

• Zakład Higieny Żywności Pochodzenia Zwierzęcego, Państwowy Instytut Weterynaryjny - Państwowy Instytut Badawczy w Puławach, Al.Partyzantów 57, 24-100 Puławy

autor

Osek J.

• Zakład Higieny Żywności Pochodzenia Zwierzęcego, Państwowy Instytut Weterynaryjny - Państwowy Instytut Badawczy w Puławach, Al.Partyzantów 57, 24-100 Puławy

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