Volume 10, Issue 40 (2013)
FSCT 2013, 10(40): 21-26 |
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Evaluation of histamine content in tuna and sardine fish used in cannery factories from Qazvin province. FSCT 2013; 10 (40) :21-26
URL: http://fsct.modares.ac.ir/article-7-2551-en.html
URL: http://fsct.modares.ac.ir/article-7-2551-en.html
Abstract: (5111 Views)
This study was conducted to evaluate of the histamine levels in tuna samples by ELISA method used in cannery factories. For this purpose, three cannery factories (A, B and C) in Qazvin province were studied. Total of 96 samples were collected and examined. The results showed that all samples had histamine and the range of histamine value was different in all samples of three cannery factories. The range of histamine in the factories were 14.26- 144.15, 19.47-127.75 and 30.79-75.46; respectively (A, B and C). Also based on results, histamine levels 76.11 %, 57.3 % samples (related to A and B respectively) were above the Standard level, While samples with histamine content above standard limit not detected on the cannery factory C. Ultimately, 5.11 % of samples showed the histamine levels higher than the standard limit.
Received: 2011/04/26 | Accepted: 2012/07/27 | Published: 2013/07/23
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