Influencia del proceso en el nivel de histamina en productos pesqueros

Histamine is one of the most common amines in several foods such as cheese, wines, fish products related with chemical intoxication. In fish products this intoxication is associated with the consumption of fish of Scombroidae family (tuna, bonito, mackerel). In accordance with the international bibliography histamine although has been found in other fish species as herring, cod, anchovy, salmon, horse mackerel, dusky sea perch, pilchard, rainbow trout. To determine toxicity level of products, percentage of products in each histamine level and influence of processing, data about histamine content were summarized and analyzed in: fresh, frozen, pre-salted, salted-ripened, marinated and canned anchovy (E. anchoita), frozen, cooked, and canned national mackerel (Scomber japonicus marplatensis), mackerel from Holland (Scomber scombrus), United Kingdom (Scomber scombrus) and Ecuador (Scomber japonicus), frozen, cooked and frozen, tuna (Katsuwonus pelamis) from Ecuador, Brazil and Africa, and paste and canned bonito (Sarda sarda)