title: Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): A study by capillary electrophoresis.
abstract: Histamine content in fish may increase by decarboxylation of free histidine to values that can be toxic, if storage conditions are not well controlled. We have studied the influence of storage temperature and time of freezing on histamine formation in the anchovy, Engraulis encrasicholus (L., 1758), for which little information is available. Analysis, carried out by capillary zone electrophoresis (CZE) without sample pre-treatment, was very simple, fast and reproducible. Results indicate that temperatures above 20 degrees C notably increase histamine production, whereas freezing can clearly prevent or slow down the process.
authors.affiliation: Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, University of Basilicata, Campus Macchia Romana, Potenza, Italy.
authors.forename: Rocco
authors.initials: R
authors.lastname: Rossano
authors.forename: Lina
authors.initials: L
authors.lastname: Mastrangelo
authors.forename: Nicola
authors.initials: N
authors.lastname: Ungaro
authors.forename: Paolo
authors.initials: P
authors.lastname: Riccio
mesh_terms: D000818:Animals; D019075:Electrophoresis, Capillary / Q000379:methods*; D005399:Fishes; D005615:Freezing; D006632:Histamine / Q000032:analysis*; D013696:Temperature
chemical_list: D006632:Histamine