The storage of mackerel (<i>Scomber scombrus</i>). Development of histamine and rancidity

Abstract

Abstract A method for estimating histamine in spoiling mackerel is given and the results for fish stored at ambient temperature, in ice and frozen storage are reported. Peroxide values are also reported for mackerel that has been processed in a number of different ways and stored at −14, −21 and −29°C for up to 1 1/2 years. The possibility of histamine being the causative agent of disorders from eating spoilt mackerel is discussed.