Of importance is histidine since it is the precursor in the biosynthesis
of both histamine and trans-UCA. Results showed that the
histidine contents accounted for only 2.1–2.2% of the total amino
acid content in natural and acid-assisted fermented fish and ranged
in concentration from 2.9 to 5.6 mg/g and 2.2 to 4.8 mg/g,
respectively