Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods

Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna. Fish containing high levels of histamine have been associated with many instances of “scombroid poisoning”. Since histamine is heat resistant, its pr...

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Detalles Bibliográficos
Autores principales: Crobu, Luigi, Mudadu, Alessandro Graziano, Melillo, Rita, Pais, Giovanni Luigi, Meloni, Domenico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8273629/
https://www.ncbi.nlm.nih.gov/pubmed/34322399
http://dx.doi.org/10.4081/ijfs.2021.9379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8273629/
https://www.ncbi.nlm.nih.gov/pubmed/34322399
http://dx.doi.org/10.4081/ijfs.2021.9379

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