Investigation of histamine in fresh fish meat and fish sauce
1998
Ounsa Nonthaphala | La-eid Pengsopar | Supaporn Chuaprasert (King Mongkut's University Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Dept. of Chemical Engineering)
Study on histamine content in fresh fish meat and fish sauce was conducted. Two common types of fish using in fish sauce production, such as White Sardine and Indian Anchovy were found histamine content was below the regulation. They were about 36.00 to 40.00 mg/kg and 48.00 to 65.00 mg/kg of fresh fish meat for White Sardine and Indian Anchovy respectively. For the production of fish sauce, the first grade quality, histamine content was in between 175.00 to 260.00 mg/kg, while the second grade quality was in between 180.00 to 220.00 mg/kg. Some of the fish sauce products contained higher histamine content than the regulation, which recommended at 200 mg/kg. The source of high histamine level came from the unhygenic condition during production. However the harm to the consumer was negligible because fish sauce was used for only small amount for favouring and testing.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Kasetsart University
Découvrez la collection de ce fournisseur de données dans AGRIS