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Estimation of histamine in fish preserves by use of the colorimetric procedure by Hardy-Smith






Roczniki Panstwowego Zakadu Higieny 43(2): 193-199

Estimation of histamine in fish preserves by use of the colorimetric procedure by Hardy-Smith

The histamine content of 79 samples of canned fish was estimated using the method by Hardy-Smith. Of 45 samples of canned sardines imported from Yugoslavia 6, 2, 6, 9 and 22 samples contained histamine above 50, from 30.1 to 50, 20.1 to 30, 10.1 to 20, and up to 10.0 mg/100 g, respectively. Of 29 samples of canned sardines imported from the Soviet Union 11 and 18 samples had histamine from 10.1 to 20.0 and up to 10.0 mg/100 g, respectively.


Accession: 002373266



Related references

Kutulas, K., 1969: Colorimetric estimation of protein in fish preserves. The amido black method was used to estimate protein in fish preserves. Results for different types of preserves were compared with those obtained by Kjeldahl's method. Standard deviation, precision and error of estimate in relation to Kjeldah...

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