HISTAMINE, AS A BIOMARKER OF FRESHNESS IN BARRED MACKEREL (SCOMBEROMORUS COMMERRSON)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GUDARZI SAMIRA; MARYAMABADI AMAR; NABIPOUR IRAJ; MOHEBBI GHOLAMHOSSEIN; ARMIN SAEADEH; VAZIRIZADE AMIR; SHAGHULI SOROR

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian South Medical Journal Year:2016 | Volume:19 | Issue:2 Page(s): 244-257

Download Full-Text

Persian Verion

View:

920

Download:

Cites:

Information Journal Paper

Title

HISTAMINE, AS A BIOMARKER OF FRESHNESS IN BARRED MACKEREL (SCOMBEROMORUS COMMERRSON)

Author(s)

Keywords

HISTAMINEQ3

SCOMBEROMORUS COMMERRSONQ1

HPLC- FLD METHODQ1

TRICHLOROACETIC ACID EXTRATIONQ1

Abstract

Background: Scombroid syndrome is one of the most important food poisoning with symptoms similar to seafood allergy, that caused by biogenic amines. HISTAMINE is produced by decarboxylation of the amino acid histidine in fish, by histidine decarboxylase enzyme. The HISTAMINE levels in fish and its products is one of the most important biomarkers to assess the freshness or corruption of the fish. One of objectives of this study was determination of HISTAMINE levels in Barred mackerel (Scomberomorus commerrson), by HPLC method, in different conditions of keeping.Material and Methods: There were evaluated the HISTAMINE contents, in 21 Barred mackerel samples trapped in the Bushehr coasts (Iran), after TCA extraction method, at different periods of the first, tenth (keeping at 4oC) and 30th days (keeping at -20oC) by HPLC with FLD detector in wavelengths lx: 320 and le: 450 nm.Results: The Mean ± SD of HISTAMINE in samples in revealed days were respectively the values of 12.96±0.29, 17.02±0.53 and 17.7±0.56 ppm. The highest levels of HISTAMINE in all samples in first, tenth and thirty days were respectively, ND, 2.77 and 7.77 ppm; and maximum levels were respectively 40.86, 40.75 and 40.07 ppm.Conclusion: Although the detection of HISTAMINE in 90% of samples, there was no sample above maximum Tolerable level (MTL) assigned by Institute of Standard and Industrial Research of Iran (50 ppm). However, the HISTAMINE levels in 27.87% of samples were exceeded the maximum levels set in the FDA (20ppm).

Cites

No record.

References

Cite

APA: Copy

GUDARZI, SAMIRA, MARYAMABADI, AMAR, NABIPOUR, IRAJ, MOHEBBI, GHOLAMHOSSEIN, ARMIN, SAEADEH, VAZIRIZADE, AMIR, & SHAGHULI, SOROR. (2016). HISTAMINE, AS A BIOMARKER OF FRESHNESS IN BARRED MACKEREL (SCOMBEROMORUS COMMERRSON). IRANIAN SOUTH MEDICAL JOURNAL (ISMJ), 19(2), 244-257. SID. https://sid.ir/paper/34163/en

Vancouver: Copy

GUDARZI SAMIRA, MARYAMABADI AMAR, NABIPOUR IRAJ, MOHEBBI GHOLAMHOSSEIN, ARMIN SAEADEH, VAZIRIZADE AMIR, SHAGHULI SOROR. HISTAMINE, AS A BIOMARKER OF FRESHNESS IN BARRED MACKEREL (SCOMBEROMORUS COMMERRSON). IRANIAN SOUTH MEDICAL JOURNAL (ISMJ)[Internet]. 2016;19(2):244-257. Available from: https://sid.ir/paper/34163/en

IEEE: Copy

SAMIRA GUDARZI, AMAR MARYAMABADI, IRAJ NABIPOUR, GHOLAMHOSSEIN MOHEBBI, SAEADEH ARMIN, AMIR VAZIRIZADE, and SOROR SHAGHULI, “HISTAMINE, AS A BIOMARKER OF FRESHNESS IN BARRED MACKEREL (SCOMBEROMORUS COMMERRSON),” IRANIAN SOUTH MEDICAL JOURNAL (ISMJ), vol. 19, no. 2, pp. 244–257, 2016, [Online]. Available: https://sid.ir/paper/34163/en

Related Journal Papers