[Histidine decarboxylase activity and free histidine and histamine levels in fish meat].
The activity of histidine decarboxylase was determined in the meat of fresh fish (mackerel, herring, sprat) and in fish stored for 48 hours at +4 degrees C and +18 degrees C. The activity was determined measuring the increase of histamine released from a controlled amount of histidine. A rise was demonstrated in the activity of these enzymes in the meat of fish stored for 48 hours at +18 degrees C. As a result of this activity the histamine level increased considerably, particularly in the meat of these fish species in which the free histidine content exceeds 100 mg/100 g of tissue. The mean activity of histidine decarboxylase obtained in the meat of frozen and fresh fish expressed in nmol of histamine/min/mg of protein was 0.11 +/- 0.06 for mackerel meat, 0.10 +/- 0.04 for herring, and 0.08 +/- 0.04 for sprat.
Ganowiak
Z
Z
Katedry i Zakładu Bromatologii Akademii Medycznej w Gdańsku.
Gajewska
R
R
Lipka
E
E
D000818:Animals; D005399:Fishes; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D006632:Histamine / Q000032:analysis*; D006639:Histidine / Q000032:analysis*; D006640:Histidine Decarboxylase / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D011044:Poland; D013997:Time Factors
D006639:Histidine; D006632:Histamine; D006640:Histidine Decarboxylase
Określenie aktywności dekarboksylazy histydynowej oraz poziomu wolnej histydyny i histaminy w tkance miesnej ryb.