Table 2 Results of the recovery tests for the quantification of histamine in fish extracts. Average values ± SD obtained with three different sensors are indicated
From: Diamine oxidase-modified screen-printed electrode for the redox-mediated determination of histamine
Histamine before spiking (mg L−1) | Histamine added (mg L−1) | Found value (mg L−1) | Recovery (%) | |
|---|---|---|---|---|
Tuna | 14.0 ± 0.2 | 40 | 52.4 ± 3.5 | 96 ± 8 |
Mackerel | 13.4 ± 0.2 | 25 | 37.7 ± 1.4 | 97 ± 5 |