Abstract: The quality of seven marine products was evaluated by assaying their histamine content when preserved under various conditions (cold, freezing, and room temperature, etc.). In comparing with cold storage, the increase in histamine content of sample was relative slow in the case of freezing. In case of storing in both room temperature and room temperature-saline water, however, the histamine accumulation and deterioration of samples are so fast that the products lose their edible quality quickly after 24h. Therefore, freezing method is ideally suitable for preservation of marine products.

Key words: marine products, histamine, quality, deterioration