Measurement of histamine in seafood by HPLC, CE, and ELISA: Comparison of three techniques

Veterinary Research Communications

Volumn 29, Issue SUPPL. 2, 2005, Pages 343-346

  Muscarella, M ^a   Iammarino, M ^a   Centonze, D ^b   Palermo, C ^b  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA PUGLIA E DELLA BASILICATA   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Biogenic amines; CE; ELISA; Histamine; HPLC; Seafood

Indexed keywords

HISTAMINE;

ACCURACY; ARTICLE; CAPILLARY ELECTROPHORESIS; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTROL; FOOD QUALITY; FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; MASS SPECTROMETRY; NONHUMAN; SEA FOOD; STATISTICAL SIGNIFICANCE;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, CAPILLARY; ENZYME-LINKED IMMUNOSORBENT ASSAY; FISHES; FOOD ANALYSIS; HISTAMINE; REPRODUCIBILITY OF RESULTS; SEAFOOD; SENSITIVITY AND SPECIFICITY;

EID: 27744467619     PISSN: 01657380     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11259-005-0077-2     Document Type: Article

References (3)

1. Italian Legislative Decree No. 531/1992. Italian Official Journal (Gazzetta Ufficiale Della Repubblica Italiana) no. 175, General Series, July 29, 1998
2. Malle, P. and Valle', M., 1996. Assay of biogenic amines involved in fish decomposition. Journal of the Association of Official Analytical Chemists, 79, 43-49
3. Mopper, B. and Sciacchitano, C.J., 1994. Capillary zone electrophoretic determination of histamine in fish. Journal of the Association of Official Analytical Chemists, 75, 881-883