title: [Determination of histamine content in canned fish products determined by the colorimetry method of Hardy and Smith].
abstract: 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.
authors: Zakładu Badania Zywności i Przedmiotów Uzytku Państwowego Zakładu Higieny.
authors: B
authors: B
authors: Windyga
authors: A
authors: A
authors: Grochowska
authors: H
authors: H
authors: Sciezyńska
authors: K
authors: K
authors: Górecka
authors: M
authors: M
authors: Fonberg-Broczek
mesh_terms: D003124:Colorimetry / Q000379:methods*; D005396:Fish Products / Q000032:analysis*; D005519:Food Preservation; D006632:Histamine / Q000032:analysis*
chemical_list: D006632:Histamine
vernacular_title: Oznaczanie histaminy w konserwach rybnych metoda kolorymetryczna wg Hardy-Smitha.