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An Automated Fluorimetric Method for the Determination of Histamine in Canned Fish Products

Joop B. Luten

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Abstract

ABSTRACT An automated extraction and fluorimetric detection procedure for the determination of histamine in fish products is described. Proteins are removed pr or to the automated procedure. Histamine, added at different concentration levels to a homogenized fish sample, is recovered quatitatively. The results from a study of histamine in samples of commercially canned mackerel, tuna, herring and sardines showed that ∼79% of the investigated samples had histamine levels lower than 1 mg% while ∼8% had a histamine content higher than 10 mg%.

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What this paper is about

ABSTRACT An automated extraction and fluorimetric detection procedure for the determination of histamine in fish products is described. Proteins are removed pr or to the automated procedure. Histamine, added at different concentration levels to a homogenized fish sample, is recovered quatitatively. The results from a study of histamine in samples of commercially canned mackerel, tuna, herring and sardines showed that ∼79% of the investigated samples had histamine levels lower than 1 mg% while ∼8% had a histamine content higher than 10 mg%.

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Available abstract

ABSTRACT An automated extraction and fluorimetric detection procedure for the determination of histamine in fish products is described. Proteins are removed pr or to the automated procedure. Histamine, added at different concentration levels to a homogenized fish sample, is recovered quatitatively. The results from a study of histamine in samples of commercially canned mackerel, tuna, herring and sardines showed that ∼79% of the investigated samples had histamine levels lower than 1 mg% while ∼8% had a histamine content higher than 10 mg%.

Key concepts: Fish <Actinopterygii>, Histamine, Fish products, Chemistry, Food science, Chromatography, Fishery, Biology

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