Determination of histamine in fresh and smoked fish commercially available in Poland

Pawul-Gruba, Marzena; Michalski, Mirosław; Osek, Jacek

doi:10.2478/bvip-2014-0046

Abstract

The high performance liquid chromatography with diode array detection was used for the study. The histamine was detected in 14.6% and 17.8% of the samples of fresh and smoked fish respectively. The highest concentrations of the compound were found in smoked herring and smoked sprat (17.7 mg/kg and 24.1 mg/kg respectively). Histamine concentration in fresh and smoked fish did not exceed the allowable limit, indicating that they are safe for consumers.

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Determination of histamine in fresh and smoked fish commercially available in Poland

Abstract

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