HISTAMINE IN CANNED SARDINES
DOI:
https://doi.org/10.5216/cab.v11i1.4819Keywords:
Food technologyAbstract
In this study, the presence of histamine in 122 samples of canned sardines produced with three different species by three industries located in the municipalities of Sao Goncalo and Niteroi was evaluated. The samples were divided into five lots with copies of sardines from Venezuela (Sardinella aurita), Morocco (S. pilchardus) and Brazil (S. brasiliensis). The initial quality of raw material was evaluated by sensorial parameters and by the histamine level using a semi-quantitative method of thin-layer chromatography. The results of the samples from Venezuela and Morocco showed values below 5 mg/100g, and the national samples showed values similar or greater than 10 mg/100g. It follows that there is need for greater control and monitoring of temperature from capture to processing, to guarantee good quality to the final product, and to avoid risk of poisoning to the consumer.KEY WORDS: Canned fish, histamine, quality, sardines.
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Published
2010-04-01
How to Cite
CARMO, Fancislene Bernardes Tebalti do; MÁRSICO, Eliane Teixeira; CLEMENTE, Sérgio Carmona São; CARMO, Renato Poubel do; FREITAS, Mônica Queiroz de. HISTAMINE IN CANNED SARDINES. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 11, n. 1, p. 174–180, 2010. DOI: 10.5216/cab.v11i1.4819. Disponível em: https://revistas.ufg.br/vet/article/view/4819. Acesso em: 5 dec. 2025.
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Veterinary Medicine
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