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Screening Test for Histamine in Fish
Author(s) -
LERKE PETER A.,
PORCUNA MARTI.,
CHIN HENRY B.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14812.x
Subject(s) - diamine oxidase , hydrogen peroxide , histamine , peroxidase , fish <actinopterygii> , chemistry , peroxide , fish products , biochemistry , enzyme , chromatography , fishery , organic chemistry , biology , endocrinology
A rapid screening method is described that can detect histamine in fish. The method uses a two–step sequential enzyme system. First, diamine oxidase catalyzes the breakdown of histamine with formation of hydrogen peroxide. Hydrogen peroxide is then detected by formation of crystal violet from the leuco base in the presence of peroxidase. The two reactions can be combined and peroxidase can be used to control the tightness of the screening. The method can be used for raw or heat‐processed fish.