Results over of researches of maintenance of histamine are brought in fish. As materials for researches products are used from the different points of fishing-out of fish. For realization of researches used sensory, chemical and biological methods. The level of histamine has been examined in frozen fish and canned fish. The dynamics of histamine change that has been traced depends on the temperature of storage, technological parameters.
| Published in | Journal of Water Resources and Ocean Science (Volume 7, Issue 1) |
| DOI | 10.11648/j.wros.20180701.12 |
| Page(s) | 10-14 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2018. Published by Science Publishing Group |
Histamine, Sensory, Chemical Photocolorimetry Methods, Biogenic Amines, Blanching
| [1] | To the 57 Codex Alimentarius. Norms and rules for fish and fish products / Trans. with English. – Moscow: Publishing house "All World", 2007. -156 p. |
| [2] | Commission Regulation (EC) No 2073/2005 of 15.11.2005 "On microbiological criteria for food products". |
| [3] | Sanitary-epidemiological rules and standards "Hygienic requirements for food safety and nutritional value", SanPiN 2.3.2.1078-01. |
| [4] | Medical and biological requirements and sanitary standards of food and foodstuffs quality, MBTiSN №5061-89. |
| [5] | Safety and quality of fish and seafood / G. Allan Bremner (red.) - Per. with English. V. Shirokova; scientific. Ed. J. G. Bazarnova. - SPb.: The profession, 2009. - 512 p., Ill. Table. - (Series: Scientific foundations and technologies). |
| [6] | Rosier J. A screening method for the simultaneous determination of putrescine, cadaverine, histamine, spermidine and spermine in fish by means of HPLC of their 5-dimethylaminonaphtaline-l-sylphonyl derivatives / J. Rosier, C. Peteghem // Z. Lebensm-Untersuch. und Forsch. - 1988. - Vol. 186. - No. 1. - P. 25-28. |
| [7] | Ritchie A. H. Advances in Fish Science and Technology / A. H. Ritchie, L M. Mackie. - Farnham Fishing (England), 1980. - P. 489-494. |
| [8] | Kizevetter, I. V, "On the accumulation of histamine in the tissues of the body of the Pacific mackerel" / Kizevetter, I. V, and Nasedkina, EA, Izvestiya Pacific Scientific Research Institute of Fisheries and Oceanography. -Vladivostok, 1972. T.: 83.- P.27-34. |
| [9] | Podsosna MA, Rodina TG The problem of histamine in fish products. - News of higher educational institutions. Food technology. 2004, No. 1, p. 30-32. |
| [10] | Chaschina S. L Investigation of the level of histamine in canned fish in the course of storage / S. L Chashchina, L. T Serpunina // Actual problems of development of the biological resources of the World Ocean: materials of the international. Scientific-practical. Conf. - Vladivostok, 2010. - P. 54-58. |
APA Style
Yakov Verkhivker, Ella Altman. (2018). Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products. Journal of Water Resources and Ocean Science, 7(1), 10-14. https://doi.org/10.11648/j.wros.20180701.12
ACS Style
Yakov Verkhivker; Ella Altman. Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products. J. Water Resour. Ocean Sci. 2018, 7(1), 10-14. doi: 10.11648/j.wros.20180701.12
AMA Style
Yakov Verkhivker, Ella Altman. Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products. J Water Resour Ocean Sci. 2018;7(1):10-14. doi: 10.11648/j.wros.20180701.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.wros.20180701.12,
author = {Yakov Verkhivker and Ella Altman},
title = {Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products},
journal = {Journal of Water Resources and Ocean Science},
volume = {7},
number = {1},
pages = {10-14},
doi = {10.11648/j.wros.20180701.12},
url = {https://doi.org/10.11648/j.wros.20180701.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wros.20180701.12},
abstract = {Results over of researches of maintenance of histamine are brought in fish. As materials for researches products are used from the different points of fishing-out of fish. For realization of researches used sensory, chemical and biological methods. The level of histamine has been examined in frozen fish and canned fish. The dynamics of histamine change that has been traced depends on the temperature of storage, technological parameters.},
year = {2018}
}
TY - JOUR T1 - Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products AU - Yakov Verkhivker AU - Ella Altman Y1 - 2018/01/17 PY - 2018 N1 - https://doi.org/10.11648/j.wros.20180701.12 DO - 10.11648/j.wros.20180701.12 T2 - Journal of Water Resources and Ocean Science JF - Journal of Water Resources and Ocean Science JO - Journal of Water Resources and Ocean Science SP - 10 EP - 14 PB - Science Publishing Group SN - 2328-7993 UR - https://doi.org/10.11648/j.wros.20180701.12 AB - Results over of researches of maintenance of histamine are brought in fish. As materials for researches products are used from the different points of fishing-out of fish. For realization of researches used sensory, chemical and biological methods. The level of histamine has been examined in frozen fish and canned fish. The dynamics of histamine change that has been traced depends on the temperature of storage, technological parameters. VL - 7 IS - 1 ER -
Email: