Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The analyses were carried out by high-performance liquid chromatography (HPLC)-UV and confirmed by HPLC-diode array detector. Histamine concentrations were always higher than the European Community admissible levels in samples stored at 25C. In fish stored at 4C, histamine was detected only in E. encrasicolus.
Effect of storage temperature on istamine formation in Sardina pilchardus and Engraulis encrasicolus after catch / Visciano, P; Campana, G; Annunziata, L; Vergara, A; Ianieri, Adriana. - In: JOURNAL OF FOOD BIOCHEMISTRY. - ISSN 0145-8884. - 31:(2007), pp. 577-588.
Effect of storage temperature on istamine formation in Sardina pilchardus and Engraulis encrasicolus after catch.
IANIERI, Adriana
2007-01-01
Abstract
Histamine formation in Sardina pilchardus and Engraulis encrasicolus as a function of storage temperature was studied. Fish were caught off the Adriatic Coast and were carried immediately to the laboratory. A portion of dorsal muscle from each fish was soon analyzed, while two other portions were examined after storage at two different temperatures (25 and 4C) for 24 and 72 h, respectively. The analyses were carried out by high-performance liquid chromatography (HPLC)-UV and confirmed by HPLC-diode array detector. Histamine concentrations were always higher than the European Community admissible levels in samples stored at 25C. In fish stored at 4C, histamine was detected only in E. encrasicolus.| File | Dimensione | Formato | |
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