Utvrdjivanje prisustva i kolicine histamina u namirnicama koriscenjem savremenih fiziko-hemijskih metoda.
1995
Teodorovic V. | Baltic M. | Dakic M.
This paper deals with the aspects of histamine production in foods, its importance in connection with alimentary intoxications, as well as with possibilities of the determination of its presence and quantity in foods. There exists the broad spectrum of methods for histamine analysis, differing from each other in the numerous details. Hence, the primary aim of this paper has been to screen such methods which could be performed comparatively easily, giving at the same time the reliable results. The methods of choice (TLC, fluorimetry) have been applied to the histamine determination in the five fish species (mackerel, sprat, sea bream, hake and pilichard) and in one species of Cephalopoda (squid). The results revealed that the mackerel represents the main potential hazard, in certain circumstance, for the burst of alimentary intoxications caused by histamine.
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