Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages: 281–289
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Journal of Food Measurement and Characterization © 2017 Springer International Publishing AG. Part of Springer Nat Volume: 1
Keywords : Histamine levels , Indian fish , enzymatic, , , HPLC    
Abstract:
Histamine is a potentially hazardous compound and one of the major concerns in food chemistry. In the present study the histamine levels of 20 muscle sample for each milk fish (Chanos chanos) and Indian whiting (Sillago indica) were analyze
    
     
 
       

Author Related Publications

  • Mohammed Abdul Hameed Mohammed Hasssan, "Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage", Elsevier, 2009 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds", Zagazig University, Agriculture Faculty, 2003 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage", © 2017 Springer International Publishing AG. Part of Springer Nat, 2013 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice", John Wiley & Sons, Inc., 2014 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria", Elsevier B.V, 2011 More

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