Data/hora: 06/06/2024 16:54:08

Provedor de dados: 	20	
País: 	Belgium	
Título: 	Modificación del método rápido enzimático colorimétrico para detectar la presencia de histamina en productos pesqueros

Modification of rapid enzymatic colorimetric method to detect the presence of histamine in fish products	
Autores: 	Barrat, A.; Camba, N.	
Data: 	2009-10-08	
Ano: 	1985	
Palavras-chave: 	Histamines; Methodology; Quality control; Testing; Fishery products; Testing; Fishery products; Methodology; Http://aims.fao.org/aos/agrovoc/c_7683; Http://aims.fao.org/aos/agrovoc/c_2941; Http://aims.fao.org/aos/agrovoc/c_12522.	
Resumo: 	Samples of Dolphinfish (Coryphaena hippurus) were analysed for histamine content using the method of Lerke A. Peter, Porcuna N. Martina and Chin B. Henry (1978) with modifications. The samples were previously exposed at room temperature for 18 hours in order to increase their histamine content. Dilutions of 3,4 and 5 mg/ml of horseradish peroxidase (HRP). The present modification improves the Lerke, et. al. (op.cit.) methodology and makes it easy to use in the laboratory and in the field.	
Tipo: 	Journal Contribution	
Idioma: 	Espanhol	
Identificador: 	Boletín Científico y Técnico, 8(2). p. 29-36

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http://hdl.handle.net/1834/3224	
Editor: 	INP (Ecuador)