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Estimation of the histidine decarboxylase activity and of free histidine and histamine in the meat tissue of fish

, : Estimation of the histidine decarboxylase activity and of free histidine and histamine in the meat tissue of fish. Roczniki Panstwowego Zakadu Higieny 41(1-2): 50-57

The L-histidine decarboxylase activity (HDCA) was estimated in samples of the meat tissue of fresh mackerel, herring and sprat and of the same fish species kept for 48 h at 4 degrees and 18 degrees C. The contents of free histidine and of histamine were also estimated. Average values for HDCA in fresh meat of mackerel, herring and sprat were 0.11, 0.10 and 0.08 nmol histamine per min and mg protein, respectively. Storage at 4 degrees for 48 h did not change HDCA.

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