• Chemistry
  • Published 2014

Determination of Histamine and Tyramine Levels in Canned Salted Fish by Using HPLC

  title={Determination of Histamine and Tyramine Levels in Canned Salted Fish by Using HPLC},
  author={Mohamed Karmi},
To determine the levels of histamine and tyramine in canned salted mackerel, sardine and tuna fish and to compare these levels with the maximum allowable levels, a total of 90 fish samples, 30 samples from every studied species were analyzed and the histamine and tyramine levels were estimated. Revealed that 46.7%, 80% and 73.3% of mackerel, sardine and tuna samples were positive for histamine residues and contain levels higher than 50 ppm, respectively. About 60%, 86.7% and 80% of mackerel… CONTINUE READING

Tables from this paper.


Publications referenced by this paper.

Exploring the contamination level by biogenic amines in fish samples collected from markets in Thuel-Saudi Arabia

A. M. Ayesh, M. N. Ibrahim, A. E. El-Hakim, E.A.H. Mostafa
  • Afr. J. Microbiol. Res.,
  • 2012

The effect of food processing on biogenic amines formation

M. Karmi
  • International Food Research Journal
  • 2011

Formation accumulation in Pacific mackerel during storage . J . of selected biogenic amines in carp meat

T. Pavlicek
  • J . Sci . Food Food Prot .
  • 2002