A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS

STEVEL TAYLOR, ELLEN R. LEBER, MATTHEW LEATHERWOOD

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)393-397
Number of pages5
JournalJournal of Food Quality
Volume1
Issue number4
DOIs
Publication statusPublished - Dec 1977

    Fingerprint

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this