Czerniejewska-Surma, BarbaraSurma, OrinaPlust, DominikaBienkiewicz, Grzegorz2022-03-112022-03-112012Czerniejewska-Surma B., Surma O., Plust D., Bienkiewicz G., (2012). Zawartość histaminy w owocach. Doniesienie. Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Zootech. 296 (23), 5–12. https://hdl.handle.net/20.500.12539/1006https://hdl.handle.net/20.500.12539/1006Histamine is well known biogenic amine. This amine plays an important role in the human body and may pose a risk to human health and life. Knowledge of the histamine content in food products and consequences of its formation are very important for food technologist. The aim of this study was to determine the histamine content in the fruits from polish plant and from import. Material for the analyses were: pome fruits, stone fruits, berries, nuts and tropical fruits. Histamine content was determined by the colorimetric method according to PN-87-A-86784. The amount of histamine ranged from 2.15 to 31.04 mg · kg–1. The highest content of histamine was observed in lemons. Among the studied groups of fruits contain the most of histamine content have pome fruit, then nuts, tropical fruits, berries and stone fruits. The obtained results show that none of the studied fruits did not contain histamine above of allowable limits.plUznanie autorstwa-Użycie niekomercyjne 3.0 Polskaaminy biogennehistaminaowocebiogenic aminesfruitshistamineDyscyplina::Nauki rolnicze::Rolnictwo i ogrodnictwoDyscyplina::Nauki rolnicze::Technologia żywności i żywieniaArticles2300-5378