<abstract xmlns="http://www.w3.org/1999/xhtml">

<p> 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.</p>
</abstract>

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.

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

Department of Hygiene of Food of Animal Origin

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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...

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

Online veröffentlicht: 17. Juni 2014

Seitenbereich: 301 - 304

Eingereicht: 21. Okt. 2013

Akzeptiert: 06. Juni 2014

DOI: https://doi.org/10.2478/bvip-2014-0046

Schlüsselwörter
fresh fish, smoked fish, histamine, HPLC-DAD.

© 2014 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Online veröffentlicht: 17. Juni 2014

Seitenbereich: 301 - 304

Eingereicht: 21. Okt. 2013

Akzeptiert: 06. Juni 2014

DOI: https://doi.org/10.2478/bvip-2014-0046

Schlüsselwörterfresh fish, smoked fish, histamine, HPLC-DAD.

© 2014 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
fresh fish, smoked fish, histamine, HPLC-DAD.