Abstract
Histamine is a biogenic amine that is contained in various food, especially fish and fish products. The freshness of the fish can be identified by the concentration of the histamine. Due to its toxicity, the determination of histamine in fish and fish products are widely studied using numerous analytical instruments. Recently, there has been a strong research interest in the development and validation of an ideal instrument for quantitative determination of histamine in fish and fish products. Hence, this review provides an overview on the development of instruments such as liquid chromatography-mass spectrometry (LC-MS), high-performance liquid chromatography (HPLC) and fluorometry for histamine detection. The sample preparation procedures are briefly discussed in this review. The future prospects to develop a promising potential instrument for the quantitative determination of histamine in fish and fish products are identified.
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