Comparison of determination method for histamine content in fermented meat products
Vol: 31, Issue: 3, Page: 37-39
2015
- 20Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage20
- Downloads15
- Abstract Views5
Artifact Description
In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol31/iss3/9; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=4626&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2015.03.009; https://dx.doi.org/10.13652/j.issn.1003-5788.2015.03.009; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2015.03.009
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