An improved histamine assay in fish by using an oxygen sensor and its comparison with the AOAC method

Journal of the Food Hygienic Society of Japan

Volumn 37, Issue 2, 1996, Pages 109-113

  Nomura, Fumiko ^a   Ohashi, Minoru ^b   Otsuka, Megumi ^a   Adachi, Osao ^c   Arakawa, Nobuhiko ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b KIKKOMAN CORPORATION   (Japan)

^c YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

amine oxidase; fish meat; histamine; oxygen sensor; tuna

Indexed keywords

AMINE OXIDASE (FLAVIN CONTAINING); HISTAMINE;

ARTICLE; CANNED FOOD; COMPARATIVE STUDY; FISH; FOOD ANALYSIS; HISTAMINE RELEASE; MEAT; NONHUMAN; RESIDUE ANALYSIS;

SCOMBRIDAE GEN. SP.;

EID: 0029901492     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.37.109     Document Type: Article

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