Higher histamine levels had been recorded in 200 samp < /strong>les of fish and fish products, the achived results proved the microbial spoilage of all the samples which graded as inferior quality. Comparative study of two systms for detection of histamine in fish and fish products was applied. The n-butanol-acetic acid-water system was found to be superior to acetone-ammonium hydroxide system. It was used for quantitave determination of histamine in 200 collected samples of fishes and fish products. The method is simple, rapid and sensitive enough to be used for routine screening in determining which fish samples may contain unsual histamine levels. This method can be used for histamine level as law as 1.658 mg % in the standard solution. The mean values of histamine levels in naturally spoiled fish and fish products were recorded. By statistical analysis significant difference was found in between the examined types of fish and fish products. The hygienic and toxicological significance of histamine were discussed.
YASSIEN, M., & ABD EL FATTAH, M. (1994). ASSESSMENT OF HISTAMINE IN FISH AND FISH PRODUCTS THIN LAYER CHROMATOGRAPHIC METHODS. Assiut Veterinary Medical Journal, 32.1(63), 121-118. doi: 10.21608/avmj.1994.185775
MLA
M.A. YASSIEN; M.E. ABD EL FATTAH. "ASSESSMENT OF HISTAMINE IN FISH AND FISH PRODUCTS THIN LAYER CHROMATOGRAPHIC METHODS", Assiut Veterinary Medical Journal, 32.1, 63, 1994, 121-118. doi: 10.21608/avmj.1994.185775
HARVARD
YASSIEN, M., ABD EL FATTAH, M. (1994). 'ASSESSMENT OF HISTAMINE IN FISH AND FISH PRODUCTS THIN LAYER CHROMATOGRAPHIC METHODS', Assiut Veterinary Medical Journal, 32.1(63), pp. 121-118. doi: 10.21608/avmj.1994.185775
VANCOUVER
YASSIEN, M., ABD EL FATTAH, M. ASSESSMENT OF HISTAMINE IN FISH AND FISH PRODUCTS THIN LAYER CHROMATOGRAPHIC METHODS. Assiut Veterinary Medical Journal, 1994; 32.1(63): 121-118. doi: 10.21608/avmj.1994.185775
)
View on SCiNiTO