Determination of histamine in fresh and smoked fish commercially available in Poland
, and | Jun 17, 2014
About this article
Published Online: Jun 17, 2014
Page range: 301 - 304
Received: Oct 21, 2013
Accepted: Jun 06, 2014
DOI: https://doi.org/10.2478/bvip-2014-0046
Keywords
© 2014 National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
The high performance liquid chromatography with diode array detection was used for the study. The histamine was detected in 14.6% and 17.8% of the samples of fresh and smoked fish respectively. The highest concentrations of the compound were found in smoked herring and smoked sprat (17.7 mg/kg and 24.1 mg/kg respectively). Histamine concentration in fresh and smoked fish did not exceed the allowable limit, indicating that they are safe for consumers.