Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products
Journal of Water Resources and Ocean Science
Volume 7, Issue 1, February 2018, Pages: 10-14
Received: Dec. 11, 2017;
Accepted: Jan. 1, 2018;
Published: Jan. 17, 2018
Views 1989 Downloads 74
Yakov Verkhivker, Department of Food, Odessa National Academy of Food Technologies, Odessa, Ukraine
Ella Altman, Department of Cooling, Odessa National Academy of Food Technologies, Odessa, Ukraine
Follow on us
Results over of researches of maintenance of histamine are brought in fish. As materials for researches products are used from the different points of fishing-out of fish. For realization of researches used sensory, chemical and biological methods. The level of histamine has been examined in frozen fish and canned fish. The dynamics of histamine change that has been traced depends on the temperature of storage, technological parameters.
Histamine, Sensory, Chemical Photocolorimetry Methods, Biogenic Amines, Blanching
To cite this article
Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products, Journal of Water Resources and Ocean Science.
Vol. 7, No. 1,
2018, pp. 10-14.
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
To the 57 Codex Alimentarius. Norms and rules for fish and fish products / Trans. with English. – Moscow: Publishing house "All World", 2007. -156 p.
Commission Regulation (EC) No 2073/2005 of 15.11.2005 "On microbiological criteria for food products".
Sanitary-epidemiological rules and standards "Hygienic requirements for food safety and nutritional value", SanPiN 188.8.131.528-01.
Medical and biological requirements and sanitary standards of food and foodstuffs quality, MBTiSN №5061-89.
Safety and quality of fish and seafood / G. Allan Bremner (red.) - Per. with English. V. Shirokova; scientific. Ed. J. G. Bazarnova. - SPb.: The profession, 2009. - 512 p., Ill. Table. - (Series: Scientific foundations and technologies).
Rosier J. A screening method for the simultaneous determination of putrescine, cadaverine, histamine, spermidine and spermine in fish by means of HPLC of their 5-dimethylaminonaphtaline-l-sylphonyl derivatives / J. Rosier, C. Peteghem // Z. Lebensm-Untersuch. und Forsch. - 1988. - Vol. 186. - No. 1. - P. 25-28.
Ritchie A. H. Advances in Fish Science and Technology / A. H. Ritchie, L M. Mackie. - Farnham Fishing (England), 1980. - P. 489-494.
Kizevetter, I. V, "On the accumulation of histamine in the tissues of the body of the Pacific mackerel" / Kizevetter, I. V, and Nasedkina, EA, Izvestiya Pacific Scientific Research Institute of Fisheries and Oceanography. -Vladivostok, 1972. T.: 83.- P.27-34.
Podsosna MA, Rodina TG The problem of histamine in fish products. - News of higher educational institutions. Food technology. 2004, No. 1, p. 30-32.
Chaschina S. L Investigation of the level of histamine in canned fish in the course of storage / S. L Chashchina, L. T Serpunina // Actual problems of development of the biological resources of the World Ocean: materials of the international. Scientific-practical. Conf. - Vladivostok, 2010. - P. 54-58.