Histamine in dried fish
Histamine in dried fish
Date
2003
Authors
Vijayan, P.K.
Surendran, P.K.
Joseph, J.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
Development of toxic levels of histamine in fish and fish products is due to gross abuse of the raw material i n the pre-processing stage. Pre-processing activities with little or no ice, undue delay before processing, unhygienic handling etc lead to rapid spoilage and accumulation of high levels of histamine and volatile bases at tropical ambient temperature. Dried fish samples from jew fish, silver belly, ribbon fish and anchovy contained insignificant levels of histamine while those from mackerel, anchovy, smoked and dried tuna ( masmin ), and flying fish contained high amounts of histamine. Two samples of mackerel contained histamine 33.45 and 36.21 mg.100g•1 each, dried prawn 40.25 mg.100g•1, and masmin 73.39 mg.100g•1fish. Histamine content of dried flying fish sample was I89.86 mg.100g•1.
Description
Keywords
Histamine, dried fish, processing conditions
Citation
Proceedings of the Symposium on Seafood Safety - Status and Strategies, 28-30 May 2002, Cochin, India ed. by Surendran, P.K. et. al, 336-341