prikaz prve stranice dokumenta Histamine in fish products on Croatian market
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Professional paper - Professional paper
Histamine in fish products on Croatian market
Meso, 24 (2022), 6; 562-568. https://doi.org/10.31727/m.24.6.1
Obradović, Valentina; Hodžić, Vanesa; Lasić, Dario; Ergović Ravančić, Maja; Škrabal, Svjetlana; Marčetić, Helena; Zec Zrinušić, Sanja

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Obradović, V., Hodžić, V., Lasić, D., Ergović Ravančić, M., Škrabal, S., Marčetić, H. & Zec Zrinušić, S. (2022). Histamine in fish products on Croatian market. Meso, 24. (6), 562-568. doi: 10.31727/m.24.6.1

Obradović, Valentina, et al. "Histamine in fish products on Croatian market." Meso, vol. 24, no. 6, 2022, pp. 562-568. https://doi.org/10.31727/m.24.6.1

Obradović, Valentina, Vanesa Hodžić, Dario Lasić, Maja Ergović Ravančić, Svjetlana Škrabal, Helena Marčetić and Sanja Zec Zrinušić. "Histamine in fish products on Croatian market." Meso 24, no. 6 (2022): 562-568. https://doi.org/10.31727/m.24.6.1

Obradović, V., et al. (2022) 'Histamine in fish products on Croatian market', Meso, 24(6), pp. 562-568. doi: 10.31727/m.24.6.1

Obradović V, Hodžić V, Lasić D, Ergović Ravančić M, Škrabal S, Marčetić H, and sur.. Histamine in fish products on Croatian market. Meso [Internet]. 2022 December 14 [cited 2024 July 18];24(6):562-568. doi: 10.31727/m.24.6.1

V. Obradović, et al., "Histamine in fish products on Croatian market", Meso, vol. 24, no. 6, pp. 562-568, December 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:575534. [Accessed: 18 July 2024]

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Metadata
Title (english)Histamine in fish products on Croatian market
AuthorValentina Obradović
AuthorVanesa Hodžić
AuthorDario Lasić
AuthorMaja Ergović Ravančić
AuthorSvjetlana Škrabal
AuthorHelena Marčetić
AuthorSanja Zec Zrinušić
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
It is recommended to eat blue fish at least twice a week, due to its high nutritional value and ingredients, primarily healthy fats and proteins. In addition to its advantages, the consumption of fish and fish products can bring potential hazards. Histamine poisoning has been reported as one of the most common issues related to seafood consummation. It is considered as relatively mild illness with symp- toms like rash, urticaria, nausea, vomiting, but in some cases, due to high sensitivity, it can lead to severe symptoms and even to death. In order to insure safety of fish products, histamine determination is one of the safety requirements of European and Croatian legislation (Law on food hygiene and microbiological criteria for food, NN 83/2022). Despite that, there has been several recalls of fish products by Mini- stry of Agriculture from Croatian market in recent years. The aim of this paper was to determine histamine levels in 20 different products from Croatian retail stores by HPLC method. All tested samples have been in accordance with legally determined limits for histamine levels
Keywords (english)
Languageenglish
Publication typeProfessional paper - Professional paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleMeso
Numberingvol. 24, no. 6, pp. 562-568
p-ISSN1332-0025
e-ISSN1848-8323
DOIhttps://doi.org/10.31727/m.24.6.1
URN:NBNurn:nbn:hr:277:575534
Publication2022-12-14
Document URLhttps://hrcak.srce.hr/287302
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2023-10-13 12:07:14