Dear Grace
I am not aware of any papers specifically on histamine or biogenic amine of dried fish products, though there are several on preserved anchovies. There is a brief review of methods for determination of biogenic amines, including HPLC methods in: Rawles, D.D., Flick, G.J. & Martin, R.E., 1996, Biogenic amines in fish and shellfish, Advances in Food and Nutrition Research, 39, 329_365. The paper, Vieites, J. M., Castro, S. & Rodriguez, M., 1997, Methods for the determination of biogenic amines in fishery products and their transformation using HPLC, Alimentaria (Madrid), 279, 55_63, summarises HPLC methods, and compares some in detail. It is in Spanish.
I am aware of the following papers that have appeared since then; there might be others:
Ruiz Capillas, C. & Moral, A., 2001, Formation of biogenic amines in bulk_stored chilled hake (Merluccius merluccius L.) packed under atmospheres, Journal of Food Protection: Vol. 64, No. 7, pp. 1045-1050. (also described in European Food Research Technology, 2001, 212, 546-550.
Hornero Mendez, D. & Garrido Fernandez, A., 1997, Rapid high-performance liquid chromatography analysis of biogenic amines in fermented vegetable brines, Journal of Food Protection, 60, 414-419.
Özogul, F., Taylor, K.D.A., Quantick, P. & Özogul, Y., 2002, Biogenic amines formation in Atlantic herring stored under MAP using a rapid HPLC method with improved derivatization procedures. International Journal of Food Science and Technology, 37, 515-522.
Peter Howgate
----- Original Message -----
From: GRACE PALMOS
To: seafood@ucdavis.edu
Sent: Tuesday, February 18, 2003 7:22 AM
Subject: histamine on non-scombroid species
Dear List,
A good day to you all. It's my first time to post, having been recently accepted to join the group. I'm a research assistant in our university and i hope you can help me on our problem. We are surrently working on the presence of histamine on some non-scombroid species of fish abundant in our area (sardines and bangus/milkfish). Sardines is primarily dried and sold in the market and the milkfish is used to produce value-added products (deboned, smoked, surimi-based products, etc.). I would like to inquire if there is a method of histamine analysis which is specific for dried products. We are currently using the AOAC method (fluorometric), but just recently we had acquired 1 unit of HPLC(it's quite difficult to ask for research fundings due to the limited budget allocated by the government), thus anyone has a method for Histamine Analysis using HPLC or could you refer me to some references where we could get a method.
My gratitude for your comments and suggestions.
GRACE N. PALMOS
Institute of Fish Processing Tehnology
College of Fisheries and Ocean Sciences
University of the Philippines in the Visayas
5023 Miag-ao, Iloilo
The Philippines
E-mail: grazia1377@msn.com / grazia1377@yahoo.com
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