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Fisheries Products;Histamine;Rapid Detection;Hazard Analysis
|Issue Date: ||2013-06-06T07:15:29Z
Abstract:Histamine produced during microbial decomposition of migratory red-flesh meat fish such as mackerel, tuna, marline and skipjack. Histamine has been associated with scombroid poisoning, which resembles an allergic symptom. Therefore histamine has been identified as a critical hazard in the execution of HACCP (Hazard Analysis Critical Control Point) in seafood processing. A sensitive and rapid method for monitoring its level is therefore needed to avoid delay in the analysis in order to practice HACCP ensuring safety of fisheries products. Using CD-ELISA method, the kits for rapid detection of histamine have been developed and commercialized. In this project, the kits will be used to investigate histamine level of red-flesh meat fish products and its change during storage of fish. The data obtained from this method will be compared with those from HPLC method. The correlation of histamine with other freshness indicators will be investigated as well. In addition, these kits will be applied on monitoring histamine level on line in seafood processing. The results of this project will provide seafood processors a rapid method for analyzing histamine hazard and its control measurement to upgrade the qualities of seafood products.
|Appears in Collections:||[食品科學系] 研究計畫|
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