Son Sayı: Mart 2024
Gelecek Sayı: Haziran 2024
pISSN 1309-6958
eISSN 2146-1953
Gelecek Sayı: Haziran 2024
pISSN 1309-6958
eISSN 2146-1953
| 1993, Cilt 9, Sayı 2, Sayfa(lar) 036-037 |
| [ Türkçe Özet ] [ PDF ] |
| Effect of storage time on histamine content in fish |
| O. Cenap Tekinşen1, Suzan Yalçın2, Mustafa Nizamlıoğlu3 |
| 1Prof. Dr., S.Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, Konya 2Doç. Dr., S.Ü. Veteriner Fakültesi Besin Hijyeıni ve Teknolojisi Anabilim Dalı, Konya 3Yrd. Doç. Dr., S.Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, Konya |
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The study was carried out to determine
the effect of sforage time on histamine content in fish.
Mackerel, bonito and anchovy fish were usedin this study. Fish samples were stored at 4°C during 3 days. The concentrations of histamine in fish were determined by spectrofluorometer during 3 days of storage. The mean histamine levels for mackerel, bonito and anchovy fish after 3 days of sforage period were found as 6.28, 3. 70 and 3.25 ,µg/g, respectively. Based on this study, it is concluded that the histamine levels in mackerel, bonito and anchovy fish during sforage at 4°C even after 3 days were below toxic leve!. |
| [ Türkçe Özet ] [ PDF ] |