Applications developed and designed
to analyse fish and seafood
We provide a fast, high-sensitive, cost-effective and user-friendly analytical system of key substances in fish and seafood products.
We mainly develop histamine (AOAC approved) and sulfites reagents among others. Get hooked on it!
Y15 analyser
Our analysers have been developed in collaboration with professionals in the food and beverage industry to bring precision to their analysis needs. In this approach, which includes user interaction, we ensure that we deliver user-friendly systems tailored for their intended use.
All reagents
Aflatoxin B1 | Code | mL/Kit |
---|---|---|
Rapid test | 14200 | 10 tests |
Aflatoxin M1 Fast | Code | mL/Kit |
---|---|---|
ELISA | 14102 | 96 wells |
Almond | Code | mL/Kit |
---|---|---|
ELISA | 14111 | 96 wells |
Almond Rapid Test | Code | mL/Kit |
---|---|---|
Rapid test | 14214 | 10 tests |
Ascorbic Acid | Code | mL/Kit |
---|---|---|
MTT/ PMS/ Ascorbate oxidase | ||
Y15 | 12828 | 90 |
Beta-Lactoglobulin | Code | mL/Kit |
---|---|---|
ELISA | 14112 | 96 wells |
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If you need information, details about our procedures or assistance in interpreting results, please do not hesitate to contact us.
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All reference materials
Almond Spike Solution | Code | Quantity |
---|---|---|
14150 | 3 mL |
Betalactoglobulin Spike Solution | Code | Quantity |
---|---|---|
14157 | 3 mL |
Crustacean (Tropomyiosin) Spike Solution | Code | Quantity |
---|---|---|
14164 | 3 mL |
Egg white Spike Solution | Code | Quantity |
---|---|---|
14158 | 3 mL |
Fish Spike Solution | Code | Quantity |
---|---|---|
14165 | 3 mL |
Glucose Control HIGH | Code | Quantity |
---|---|---|
18069 | 1 x 10mL |
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Something happened. Your search
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If you need information, details about our procedures or assistance in interpreting results, please do not hesitate to contact us.
Any questions or comments?
Analyser
Y15 is a small-size low-demanding analyser that facilitates the automation of tests.
Code
83106
Reagent
Histamine is a biogenic amine, a chemical compound formed by the action of microorganisms on amino acids present in foods. High amounts of histamine in food can cause organoleptic alterations as well as trigger undesirable effects once consumed and therefore histamine concentrations should be controlled. Although it is true that there are currently no global regulations, acceptable limits for histamine concentrations in wines are around 10 ppm.
Code
12829
Reagents, reference materials and more
We immediately had a very friendly relationship with BioSystems which,
with Y15, made histamine analysis much faster, revolutionizing the productivity of our laboratory.”
“Danio Perra and Paola Mei,
Chemists at Asdomar
Quality Control Laboratory.
If you need information, details about our procedures or assistance in interpreting results, please do not hesitate to contact us.