TY - JOUR
T1 - A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS
AU - TAYLOR, STEVEL
AU - LEBER, ELLEN R.
AU - LEATHERWOOD, MATTHEW
PY - 1977/12
Y1 - 1977/12
N2 - Analysis of 100 samples of each of 3 types of commercially processed scombroid fish products obtained at the retail level showed mean histamine concentrations (mg/100 g) of 3.58 for chunk light tuna, 1.50 for albacore tuna, and 2.56 for mackerel. Only 2 samples of chunk light tuna and 2 of mackerel contained greater than 10 mg% histamine. The highest level of histamine found in albacore tuna was 5.35 mg/100 g, while 99% ofthe samples had less than 5 mg% histamine. Chunk light tuna samples contained up to 28.0 mg/100 g, and mackerel samples contained up to 31.5 mg/100 g; 92% of the chunk light tuna and 95% of the mackerel had less than 5% histamine. The histamine levels found in these products were far below any level associated with food poisoning incidents.
AB - Analysis of 100 samples of each of 3 types of commercially processed scombroid fish products obtained at the retail level showed mean histamine concentrations (mg/100 g) of 3.58 for chunk light tuna, 1.50 for albacore tuna, and 2.56 for mackerel. Only 2 samples of chunk light tuna and 2 of mackerel contained greater than 10 mg% histamine. The highest level of histamine found in albacore tuna was 5.35 mg/100 g, while 99% ofthe samples had less than 5 mg% histamine. Chunk light tuna samples contained up to 28.0 mg/100 g, and mackerel samples contained up to 31.5 mg/100 g; 92% of the chunk light tuna and 95% of the mackerel had less than 5% histamine. The histamine levels found in these products were far below any level associated with food poisoning incidents.
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U2 - 10.1111/j.1745-4557.1977.tb01074.x
DO - 10.1111/j.1745-4557.1977.tb01074.x
M3 - Article
AN - SCOPUS:0018085424
SN - 0146-9428
VL - 1
SP - 393
EP - 397
JO - Journal of Food Quality
JF - Journal of Food Quality
IS - 4
ER -