A study on the determination of histamine and pH levels in canned fish.
Yazarlar (2)
Prof. Dr. Hünkar Avni DUYAR Sinop Üniversitesi, Türkiye
Prof. Dr. Kamil Ekİcİ Sinop Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 10-2011 |
| Cilt / Sayı / Sayfa | 22 / 2 / 71–74 | DOI | 10.5555/20113325965 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20113325965 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Histamine has been implicated as the causative agent in several outbreaks of food poisoning. Microorganisms possessing the enzyme histidine decarboxylase which converts histidine to histamine are responsible for the formation of histamine in foods. Histamine contents of some canned fish were aimed to determine in this survey, and 28 samples of canned fish (of 28 as mixed, 12 ton, 7 sardin, 9 mackerel) were collected from market in Van city. Histamine determination was done by spectrofluorometric method. It was found that the levels of histamine for all canned were varied from 19.34 to 78.33 mg kg-1 (average 27.05±12.32 mg kg-1) and pH values were varied from 5.12 to 6.48 (average 5.85±0.30). All histamine content determined are below the level of 50 mg/100 mg … |
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| Google Scholar | 1 |