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Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): A study by capillary electrophoresis.
- Source :
-
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences [J Chromatogr B Analyt Technol Biomed Life Sci] 2006 Jan 02; Vol. 830 (1), pp. 161-4. Date of Electronic Publication: 2005 Nov 02. - Publication Year :
- 2006
-
Abstract
- Histamine content in fish may increase by decarboxylation of free histidine to values that can be toxic, if storage conditions are not well controlled. We have studied the influence of storage temperature and time of freezing on histamine formation in the anchovy, Engraulis encrasicholus (L., 1758), for which little information is available. Analysis, carried out by capillary zone electrophoresis (CZE) without sample pre-treatment, was very simple, fast and reproducible. Results indicate that temperatures above 20 degrees C notably increase histamine production, whereas freezing can clearly prevent or slow down the process.
Details
- Language :
- English
- ISSN :
- 1570-0232
- Volume :
- 830
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Journal of chromatography. B, Analytical technologies in the biomedical and life sciences
- Publication Type :
- Academic Journal
- Accession number :
- 16260192
- Full Text :
- https://doi.org/10.1016/j.jchromb.2005.10.026