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W Unii Europejskiej od 31 grudnia 2016 r. jest obowiązkowe podanie informacji o wartości odżywczej konserw rybnych. Ryby i produkty rybne charakteryzują się naturalną zmiennością zawartości tłuszczu oraz profilu kwasów tłuszczowych. W artykule podano, które czynniki wpływają na naturalną zmienność wartości odżywczej ryb i produktów rybnych, oraz zaprezentowano wyniki badań wartości odżywczej dziesięciu...
Histamine is a product of the bacterial decarboxylation of the amino acid histidine, which occurs in fish tissues. The aim of the study was to determine the content of histamine in different canned fish (n = 80). The high performance liquid chromatography with diode array detection (HPLC-DAD) method was used. Histamine was detected in 17 out of 80 (21.3%) of the canned fish samples. The highest concentration...
Histamine is a biogenic amine formed by the decarboxylation of histidine by microorganisms or by endogenous enzymatic pathways. Histamine is present in food of both plant and animal origin. While histamine content in food at low levels is not dangerous to human health, because it is detoxified in the body, an excess of it can cause food poisoning. The aim of this study was to evaluate the content...
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