For the purpose of considering that difference in production of histamine in the course of putrefaction according to the kind of fish may be attributable to the variation in the concentration of histidine that can be found in each case of the inner part of cell and the intercellular space, we have estimated the concentration in dripping, juice pressed and residue getting from fresh, frozen, incubated or salted fish.
As the results, we have found that the concentration of histidine in the residue seems to be higher than that in the dripping or the juice, and this tendency was especially marked in the salted fishes. From these facts, we have assumed that the histidinc may be contained in a larger amount in the inner part of cells than in the intercelluler spaces, and it must be a cause of difference in production of histamine according to the kind of fish.