Histamine content was determined in two types of t he fresh water fish (Claris lazera and Tilap < /strong>ia nilotica) by means of fluorometric and pap < /strong>er chromatographic methods. Amounts of histamine between 6 and 456 mg/kg could be detected in fish samples. The highest concentration of histamine was detected in fish stored for two months at 4°C. while the lowest concentration was detected in fish stored at -20°C for only one week. Long periods of storage (2-3 months) at -20 C. produced only a non significant increase in the histamine contnet. It could be concluded that long periods of storage of fish at temperatures more than 4 C. results in the formation of histamine form the already present histidine.
ASSI, A., SEDDEK, A., & FATHI, S. M. (1993). HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS. Assiut Veterinary Medical Journal, 30.1(59), 123-132. doi: 10.21608/avmj.1993.185803
MLA
A. ASSI; A.SH. SEDDEK; SH. M. FATHI. "HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS", Assiut Veterinary Medical Journal, 30.1, 59, 1993, 123-132. doi: 10.21608/avmj.1993.185803
HARVARD
ASSI, A., SEDDEK, A., FATHI, S. M. (1993). 'HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS', Assiut Veterinary Medical Journal, 30.1(59), pp. 123-132. doi: 10.21608/avmj.1993.185803
VANCOUVER
ASSI, A., SEDDEK, A., FATHI, S. M. HISTAMINE CONTENT IN TWO TYPES OF FRESH WATER FISH UNDER DIFFERENT STORAGE CONDITIONS. Assiut Veterinary Medical Journal, 1993; 30.1(59): 123-132. doi: 10.21608/avmj.1993.185803
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