Development of a new method for extracting histamine from marine fish flesh using the salting-out technique.

A simple and practical method was developed to extract histamine from fish products using sodium chloride (NaCl). After obtaining a saline extract from fish samples, histamine was derivatized by a condensation reaction with ortho-phthalaldehyde. Fluorescence intensity was measured by a fluorimeter.

Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines ().

Salting is the preferred method used by manufacturers to preserve the quality of fish. The aim of this study was to investigate the effect of size and fishing season on the physicochemical and microbiological characteristics of sardines. Two batches of sardines, caught, in winter and summer, were sorted according to size, salted, matured, and stored at 18°C.