Dear Ger
I would draw your attention to the following paper:
Nalan Gökolu, Changes in biogenic amines during maturation of sardine Sardina pilchardus marinade, Fisheries Science, 2003, 69, 823-829.
The author used an HPLC method based on that of Mietz and Karmas.
Peter Howgate
----- Original Message -----
From: Ger Meade
To: Seafood (E-mail)
Sent: Friday, October 17, 2003 8:03 AM
Subject: FW: Histamines again!!
Subject: Histamines again!!
Hello, yet another query on histamines, The HPLC method is that suggested by EU regulations for determination of histamines in Fresh, frozen and salted Herring. I have been trying to find out what effect, if any, the acetic acid:brine mix used in marinades would have on this method of determining histamines? Should there not be some adjustment for pH? I would appreciate any assistance on this matter. I have been comparing kits to hplc method and am having difficulty with the results in marinades.
With Best Regards
Ger Meade
Company Biologist / Quality Control Manager
) + 353 73 31004
3 + 353 73 31509
* ger@gallagherbros.ie
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