A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS

STEVEL TAYLOR, ELLEN R. LEBER, MATTHEW LEATHERWOOD

Research output: Contribution to journalArticle

5 Citations (Scopus)

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
StatePublished - Dec 1977

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Fish products
Fish Products
Tuna
fish products
histamine
Histamine
Perciformes
mackerel
tuna
Thunnus alalunga
Light
sampling
Foodborne Diseases
foodborne illness
Surveys and Questionnaires

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this

A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS. / TAYLOR, STEVEL; LEBER, ELLEN R.; LEATHERWOOD, MATTHEW.

In: Journal of Food Quality, Vol. 1, No. 4, 12.1977, p. 393-397.

Research output: Contribution to journalArticle

TAYLOR, STEVEL ; LEBER, ELLEN R. ; LEATHERWOOD, MATTHEW. / A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS. In: Journal of Food Quality. 1977 ; Vol. 1, No. 4. pp. 393-397.
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