[Non-enzymatic browning reaction of histamine and D-glucose and its use in the manufacture of fish products].

The reaction between histamine and D-glucose was studied in model systems at different pH values and at histamine concentration of 0.002 M and D-glucose concentration of 0.01 M. Further, the histamine--D-glucose reaction was studied at the physiological pH value of fish muscle, i. e. 6.6 (histamine concentration 0.005 M, D-glucose concentration 0.122 M). During this reaction the original histamine level decreased by 70%. The measurement of reaction kinetics demonstrated that a first-order reaction was involved with a velocity constant of 5.75 . 10(-2).h-1. The summarized formula of the produced brown pigment--(C12H15O6N)n was determined by the elementary analysis of the products of the reaction between histamine and D-glucose. Three unknown substances were found in the reaction mixture by means of thin-layer chromatography. On the basis of the measurement of the mass spectrum, one of these substances was identified as 5-methyl-2-furancarboxylic acid. The effect of metals (Sn, Fe) on the mentioned reaction manifested itself as an increase in reaction velocity in the case of an addition of metallic iron--velocity constant k = 9.6 . 10(-2).h-1. After the addition of D-glucose, the histamine level in histamine-containing mackerel muscle decreased by 24--65% down from the original amount at temperatures 100--130 degrees C. Further, a technological experiment with the preservation of histamine-containing mackerel muscle was performed, 6% of D-glucose being added to the muscle. After 217 days of the storage of cans at room temperature the preserved matter lost 50% of its histamine.