Influence Parameters of Storage on Process of Formation the Histamine in Fish and Fish Products

Abstract

Results over of researches of maintenance of histamine are brought in fish. As materials for researches products are used from the different points of fishing-out of fish. For realization of researches used sensory, chemical and biological methods. The level of histamine has been examined in frozen fish and canned fish. The dynamics of histamine change that has been traced depends on the temperature of storage, technological parameters.