[Determination of histamine content in canned fish products determined by the colorimetry method of Hardy and Smith].
The content of histamine in 79 samples of imported canned fish products (sardines, mackerel) was determined. Histamine was assayed by colorimetric method of Hardy and Smith. In 18% of tested products (sardines) levels of histamine were exceeded 20 mg/100 of product. Usefulness of this method in routine quantitative determination of histamine content in canned fish products was documented.
Windyga
B
B
Zakładu Badania Zywności i Przedmiotów Uzytku Państwowego Zakładu Higieny.
Grochowska
A
A
Sciezyńska
H
H
Górecka
K
K
Fonberg-Broczek
M
M
D003124:Colorimetry / Q000379:methods*; D005396:Fish Products / Q000032:analysis*; D005519:Food Preservation; D006632:Histamine / Q000032:analysis*
D006632:Histamine
Oznaczanie histaminy w konserwach rybnych metoda kolorymetryczna wg Hardy-Smitha.