Histamine in sardines as an index of quality

Hercig, V.; Matic, S.; Knezevic, M.; Vuksic, J.; Brnetic, P.

Histamine in sardines as an index of quality

1985

Hercig, V. (Prehrambeno-biotehnoloski fakultet,Zagreb (Yugoslavia)) | Matic, S. | Knezevic, M. | Vuksic, J. | Brnetic, P.

Organoleptic and chemical changes (pH value, content of histamine, volatile N bases and peroxides) and especially histamine formation were studied in sardines (Sardina pilchardus Wal.) stored in various conditions. Recommendations were given on how to avoid the formation of greater quantities of histamine.

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AGROVOC Keywords

histamina histamine ph sardaigne sardinia

Bibliographic information

Published in

Prehrambeno-tehnoloska revija (Yugoslavia)

Volume 23 Issue 4 ISSN 0556-4158

Pagination

pp. 143-147

Other Subjects

Compuestos de amina; Yougoslavie/ stockage; Yugoslavia/ almacenamiento; Peroxidos; Peroxyde; Compose amine

Language

Serbo-Croatian

Note

2 graphs; 4 tables; 19 ref. Summaries (En, Sh)

Type

Summary

In AGRIS since: 1990-08-15

Format: AGRIS AP

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Histamine in sardines as an index of quality

1985

AGROVOC Keywords

Bibliographic information