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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...
Recent trends in food safety include the promotion of and search for compounds that can affect human health. One of such substances is histamine. Histamine formation in fish is related to the free histidine content in fish muscle, the presence of bacterial histidine decarboxylases, and certain environmental conditions. High histamine contamination of fish and fish products may cause food poisoning...
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