Histamine Quantification in Monterey Sardine Muscle and Canned Products from Northwestern Mexico
✍ Scribed by R. Pacheco-Aguilar; M.E. Lugo-Sánchez; R.E. Villegas-Ozuna; R. Robles-Burgueño
- Publisher
- Elsevier Science
- Year
- 1998
- Tongue
- English
- Weight
- 72 KB
- Volume
- 11
- Category
- Article
- ISSN
- 0889-1575
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✦ Synopsis
Histamine production and pH changes in Monterey sardine muscle were monitored for a 15-day storage period at 0°C. Postmortem muscle pH fluctuated from 5.75 to 6.1, while histamine did not exceed 0.00018 ppm (0.0018 mg/100 g of fish). Histamine data was compared with those obtained from three commercial brands of canned sardines to evaluate time/temperature abuse during postcatch handling and processing. Histamine in canned products fluctuated from a minimum value of 0.05 mg/100 g sample for brand B2 to a maximum of 7.03 mg/100 g sample for brand B1. Only one of the analyzed samples exceed the new FDA action level for histamine of 5 mg/100 g sample. The results suggested that hygienic quality of canned sardine could be improved by implementing more strict time/temperature controls during commercial processing.