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HISTAMINE IN FRESH AND CANNED MOROCCAN SARDINES. DEVELOPMENT DURING ICE STORAGE AND WITH SALT.

L'HISTAMINE DANS LA SARDINE MAROCAINE FRAICHE ET EN CONSERVES. EVOLUTION AU COURS DU STOCKAGE SOUS GLACE ET EN PRESENCE DE SEL.

Author(s) : ABABOUCH L., ELAMIN-AFILAL M.

Type of article: Article

Summary

EVALUATION OF A METHOD FOR DETERMINING THE QUANTITY OF HISTAMINE IN FISH. THE DETECTION LIMIT IS 0,4 MILLIGRAMMES OF HISTAMINE PER 100 GRAMMES OF FISH. APPLICATION OF THIS METHOD TO THE DETERMINATION OF HISTAMINE IN FRESH SARDINES STORED IN ICE WITH OR WITHOUT SALT (8%) AND IN CANNED SARDINES. THE AVERAGE HISTAMINE CONTENT IS 11 MILLIGRAMMES PER 100 GRAMMES OF FISH FOR CANS (74% OF THE SAMPLES HAVE ONLY A LOWCONTENT). STORAGE IN ICE AND SALTING DELAY HISTAMINE ACCUMULATION. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-248305.

Details

  • Original title: L'HISTAMINE DANS LA SARDINE MAROCAINE FRAICHE ET EN CONSERVES. EVOLUTION AU COURS DU STOCKAGE SOUS GLACE ET EN PRESENCE DE SEL.
  • Record ID : 1989-2337
  • Languages: French
  • Source: Mircen J. appl. Microbiol. Biotechnol. - vol. 5 - n. 1
  • Publication date: 1989

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