Contents of free histidine and histamine in fish meals and in the model compounds and their toxicities to induce gizzard erosion
Kuba, K.; Miyazaki, S.; Umemura, Y.
National Institute of Animal Health Quarterly 23(2): 69-70
1983
ISSN/ISBN: 0027-951X PMID: 6680773 Document Number: 208047
Content of histidine and histamine was estimated in different fish meals before and after heating, and in casein or vegetable protein mixed with histidine, at intervals during heating. The poultry gizzard erosion scores of the heated fish meal and the model mixtures were noted. Whole meal of fresh sardine had a high content of histidine; whole meal of rancid sardine had a high content of histamine. Incidence of gizzard erosion was higher with meal from fresh than from rancid sardine. The content of histidine, not of histamine, was related to the degree of toxicity of the fish meal. There was non-enzymatic formation of histamine during heating of the casein or vegetable protein model mixtures.