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Nguyen Hoai Nam
VASEPCO
10, Nguyen Cong Hoan, Ba Dinh, Ha Noi
Tel: (84.4) 7716504
Fax: (84.4). 7719015
Handphone: 0913.046563
Email: namnh@vasep.com.vn
----- Original Message -----
From: Ger Meade
To: Seafood (E-mail)
Sent: Friday, October 17, 2003 2:03 PM
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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