[Evaluation of degree of freshness and value of fish and fish product t intake based on histamine and trimethylamine analysis].

The results of histamine and trimethylamine determination in three fish species (cod, herring, scomber) of various freshness are presented. In fresh fish the histamine contents were s follow: cod 0.00; scomber 1.00; and herring 0.50 mg/100 g. During storage time at room temperature (+18 degrees C), the value of the freshness indicators increased after 24 and 48 hours of storage. The highest increase was observed in scomber (21.30 and 34.00 mg/100 g), the lowest in cod (2.00 and 4.00 mg/100g). The trimethylamine value increased in different order than the histamine in the fish species. The highest TMA amount was observed in cod flesh--the lowest in scomber. According to these findings the freshness of some ready fish products was determined. The histamine level never exceeded 6 mg/100 g, always being below the "safety level" (= 10 mg/100g). The value of TMA never exceeded the limits considered for fresh fish products--15 mg N per 100 mg sample.