A simple and rapid method for colorimetric determination of histamine in fish flesh

Patange, S. B.; Mukundan, M.K.; Kumar, K. Ashok

doi:10.1016/j.foodcont.2004.05.008

Cited by 116 publications

(55 citation statements)

References 38 publications

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“…To determine and quantify histamine the fluorometric method (977.17) from AOAC (2002) was employed and a spectrophotometric method proposed by Patange et al (2005) modified by Barba-Quintero et al (2012). The histamine concentration in the sample was calculated using a calibration curve with the use of standard Histamine.…”

Section: Histamines Analysismentioning

confidence: 99%

Effect of light intensity and photoperiod on growth and survival of the Mexican cichlid, Cichlasoma beani in culture conditions

Aragon-Flores¹,

Martínez‐Cárdenas²,

Hernández-González³

et al. 2017

lajar

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Section: Histamines Analysismentioning

confidence: 99%

Effect of light intensity and photoperiod on growth and survival of the Mexican cichlid, Cichlasoma beani in culture conditions

Aragon-Flores¹,

Martínez‐Cárdenas²,

Hernández-González³

et al. 2017

lajar

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“…The limits imposed by these regulatory agencies have been taken into consideration for developing the color scale. The color intensity range of 0-50 µg/ml of histamine works well with the color scale and the spectrophotometric absorbance too (Patange et al, 2005).…”

Section: Low Histamine Technologymentioning

confidence: 74%

Histamine in Foods: Its Safety and Human Health Implications

Prasad¹,

Pradhan²,

Sharma³

et al. 2014

J Food Sci Technol Nepal

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“…Histamine was estimated by new colorimetric assay (Patange et al, 2005). The reagent, p-phenyldiazonium sulfonate was prepared according to Koessler and Hanke (1919) with minor modifications.…”

Section: Analysis Of Histamine From Spoiling Fish Samplesmentioning

confidence: 99%

Efficacy of Preserving Sea Foods Using <i>Marine Lactobacillus</i>

Thiruneelakandan¹,

Sesuraj²,

Babu³

et al. 2014

Sci. Technol. Arts Res. J.

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Article InformationScombroid food poisoning is a food borne illness that results from eating spoiled (decayed) fish. Histamine is the causative agent of scombroid poisoning, a food borne chemical intoxication. Histamine is one of the main biogenic amines and it is heterocyclic and biologically active primary amine, formed post-mortem in the muscles of scombroid and non-scombroid fish. The present study was carried out to isolate histamine-producing bacteria from a local fish and to test antibacterial activity of mangrove isolates of Lactobacillus species against the histamine producing bacteria. Fresh tuna fish (Euthinus affinis) obtained from Parangipettai coast and they were divided in to three groups. One group of the fish samples were stored directly and another two group of the fish samples were dipped in cold distilled water containing bacteriocin of Lactobacillus sp. and partially purified bacteriocin (10 ml, 1% v/v) respectively. The fish samples, after treatment were stored at 5, 15, 20 and 25 0 C for the period of 24, 48, 72 and 96 h, respectively. Histamine quantification was performed at an interval of 24 h for four days. According to the results obtained it was proved that mangrove isolates of Lactobacillus species having high antimicrobial activity against histamine-producing bacteria which is responsible for spoilage of sea foods.

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A simple and rapid method for colorimetric determination of histamine in fish flesh

Cited by 116 publications

References 38 publications

Effect of light intensity and photoperiod on growth and survival of the Mexican cichlid, Cichlasoma beani in culture conditions

Effect of light intensity and photoperiod on growth and survival of the Mexican cichlid, Cichlasoma beani in culture conditions

Histamine in Foods: Its Safety and Human Health Implications

Efficacy of Preserving Sea Foods Using <i>Marine Lactobacillus</i>

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