EVALUATION OF HISTAMINE CONTENT IN TUNA AND SARDINE FISH USED IN CANNERY FACTORIES FROM QAZVIN PROVINCE

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NORIAN R.; MAHMOUDI R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:40 Page(s): 21-26

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Title

EVALUATION OF HISTAMINE CONTENT IN TUNA AND SARDINE FISH USED IN CANNERY FACTORIES FROM QAZVIN PROVINCE

Author(s)

NORIAN R. | MAHMOUDI R. | Issue Writer Certificate

Keywords

HISTAMINEQ4

TUNAQ2

ELISAQ2

QAZVINQ2

Abstract

This study was conducted to evaluate of the HISTAMINE levels in TUNA samples by ELISA method used in cannery factories. For this purpose, three cannery factories (A, B and C) in QAZVIN province were studied. Total of 96 samples were collected and examined. The results showed that all samples had HISTAMINE and the range of HISTAMINE value was different in all samples of three cannery factories. The range of HISTAMINE in the factories were 14.26-144.15, 19.47-127.75 and 30.79-75.46, respectively (A, B and C). Also based on results, HISTAMINE levels 76.11%, 57.3% samples (related to A and B respectively) were above the Standard level, While samples with HISTAMINE content above standard limit not detected on the cannery factory C. Ultimately, 5.11% of samples showed the HISTAMINE levels higher than the standard limit.

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APA: Copy

NORIAN, R., & MAHMOUDI, R.. (2013). EVALUATION OF HISTAMINE CONTENT IN TUNA AND SARDINE FISH USED IN CANNERY FACTORIES FROM QAZVIN PROVINCE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(40), 21-26. SID. https://sid.ir/paper/71726/en

Vancouver: Copy

NORIAN R., MAHMOUDI R.. EVALUATION OF HISTAMINE CONTENT IN TUNA AND SARDINE FISH USED IN CANNERY FACTORIES FROM QAZVIN PROVINCE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(40):21-26. Available from: https://sid.ir/paper/71726/en

IEEE: Copy

R. NORIAN, and R. MAHMOUDI, “EVALUATION OF HISTAMINE CONTENT IN TUNA AND SARDINE FISH USED IN CANNERY FACTORIES FROM QAZVIN PROVINCE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 40, pp. 21–26, 2013, [Online]. Available: https://sid.ir/paper/71726/en

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