Abstract
A novel enzyme-based colorimetric method for hista-mine determination in fish meal was developed. It is based upon hista-mine oxidation by diamine oxidase and detection of the hydrogen peroxide generated using a peroxidase catalyzed reaction coupled with phenol-aminoantipyrine. At optimum assay conditions (temperature: 50°C, pH: 9.0), this technique allowed the accurate quantification of histamine + putrescine + cadaverine levels (amine index) between 200 to 2000 ppm. The method represents a good alternative for the rapid detection of potentially toxic fish meal.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
