Histamine content in fish may increase by decarboxylation of free histidine to values that can be toxic, if storage conditions are not well controlled. We have studied the influence of storage temperature and time of freezing on histamine formation in the anchovy, Engraulis encrasicholus (L., 1758), for which little information is available. Analysis, carried out by capillary zone electrophoresis (CZE) without sample pre-treatment, was very simple, fast and reproducible. Results indicate that temperatures above 20°C notably increase histamine production, whereas freezing can clearly prevent or slow down the process.
Influence of temperature and freezing time on histamine level in the European anchovy- Engraulis encrasicholus (L., 1758) -: A study by capillary electrophoresis
ROSSANO, Rocco;RICCIO, Paolo
2006-01-01
Abstract
Histamine content in fish may increase by decarboxylation of free histidine to values that can be toxic, if storage conditions are not well controlled. We have studied the influence of storage temperature and time of freezing on histamine formation in the anchovy, Engraulis encrasicholus (L., 1758), for which little information is available. Analysis, carried out by capillary zone electrophoresis (CZE) without sample pre-treatment, was very simple, fast and reproducible. Results indicate that temperatures above 20°C notably increase histamine production, whereas freezing can clearly prevent or slow down the process.File in questo prodotto:
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