Yakov Verkhivker and Ella Altman
Odessa National Academy of Food Technologies, str.Kanatnaya 112, Odessa. Ukraine
Quantitative definition of a mass fraction of histamine in fish and fish production after freezing, storage, thermal treatment and defrosting of raw materials. Depending on periods of storage, temperature of storage, type of a liquid phase of canned food and level рН. Change of the maintenance of histamine in tissues of fish has the periodic character connected with storage period. The obtained data show that the period of accumulation of histamine corresponds to 3-5 months of storage. Experiments by determination of level of a histamine in fish canned food showed that histamine level in canned food in tomato sauce, after storage within 7 months decreased twice. The conducted research specifies the fact of reduction of a histamine in tomato sauce and speaks about influence on this indicator of level of size рН. In 7 - 10 months after production of canned food the increase in the maintenance of histamine, and in 12 months – decrease in level of histamine is observe. The received values confirm hypothesis that the histamine can collect in finished tinned fish goods not only because of the wrong modes of storage, but also can collect when using for production fish raw materials which are caught, frozen and rather long time is stored before processing.