Son Sayı: Aralık 2024
Gelecek Sayı: Mart 2025
pISSN 1309-6958
eISSN 2146-1953




1993, Cilt 9, Sayı 2, Sayfa(lar) 036-037
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Effect of storage time on histamine content in fish
O. Cenap Tekinşen1, Suzan Yalçın2, Mustafa Nizamlıoğlu3
1Prof. Dr., S.Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, Konya
2Doç. Dr., S.Ü. Veteriner Fakültesi Besin Hijyeıni ve Teknolojisi Anabilim Dalı, Konya
3Yrd. Doç. Dr., S.Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, Konya
Abstract
The study was carried out to determine the effect of sforage time on histamine content in fish.

Mackerel, bonito and anchovy fish were usedin this study. Fish samples were stored at 4°C during 3 days. The concentrations of histamine in fish were determined by spectrofluorometer during 3 days of storage.

The mean histamine levels for mackerel, bonito and anchovy fish after 3 days of sforage period were found as 6.28, 3. 70 and 3.25 ,µg/g, respectively.

Based on this study, it is concluded that the histamine levels in mackerel, bonito and anchovy fish during sforage at 4°C even after 3 days were below toxic leve!.
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