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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 (%)
Tuna14.0 ± 0.24052.4 ± 3.596 ± 8
Mackerel13.4 ± 0.22537.7 ± 1.497 ± 5