[The effect of technological intervention on histamine content in fish preservation].

The effect was studied of preliminary and proper processing (sterilization) on histamine content in 4 types of canned fish: mackerel in sauce, mackerel in tomato sauce, hake fillets in oil, and Szczecin fish with paprika. Histamine level was determined also in the meat of herring during production of pickled herring and smoked herring. The colorimetric method described by Hardy and Smith was used for histamine determination. In all analysed products at all stages of processing, including sterilization, no effect was observed of the correctly conducted technological processes on histamine level rise. The processes of fish smoking (in heat) and pickling baths of fish increased slightly the content of histamine in the finished product. The mean histamine content in pickled fish was 7.38 mg/100 g, and in smoked herring the maximal histamine value was 3.5 mg/100 g.