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Significance of histamine content in fish from the aspect of hygienic quality

Renata Vusilović ; Vukovarska 36, 43280 Garešnica
Željka Cvrtila Fleck ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Nevijo Zdolec ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Ivana Filipović ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Lidija Kozačinski ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Bela Njari ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb


Full text: croatian pdf 249 Kb

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Abstract

Significance of histamine content in fish is presented in this paper. After 3 days of storage at room temperature, the analysed samples of mackerels (n=36) were found to be of unacceptable hygienic quality because of increased histamine level (winter 2007). On day 4 of storage, histamine level exceeding 100 mg/kg was found also in samples kept at refrigerator temperature. In samples analysed in summer of the same year, increased histamine content was found already on day 2 (room temperature), day 3 respectively, in case of samples stored at refrigerator temperature, and their hygienic quality was evaluated as unacceptable. Systemic measures of fish storage al ower temperatures could prevent histamine poisoning in men. Established standards, critical histamine levels, as well as measures for prevention of histamine poisoning within the framework of veterinary-sanitary control in the Republic of Croatia are in compliance with the Book of rules on hygienic quality of food of animals origin (OfficialJournal of Croatia, 99/07).

Keywords

histamine, fish, storage temperature

Hrčak ID:

21198

URI

https://hrcak.srce.hr/21198

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