Stručni rad

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

Renata Vusilović ; Vukovarska 36, 43280 Garešnica
Željka Cvrtila Fleck ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Bela Njari ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Sažetak

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).

Ključne riječi

histamine; fish; storage temperature

Hrčak ID:

21198

URI

https://hrcak.srce.hr/21198

Datum izdavanja:

15.3.2008.

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