Contamination Status of Psychrotolerant Morganella psychrotolerans in Fish and Histamine-Producing Capacity of Its Isolates

Autor: LI Jin, WANG Di, CHEN Shengjun, WU Yanyan, LI Chunsheng, WANG Yueqi

Publikováno v: Shipin Kexue, Vol 45, Iss 5, Pp 275-282 (2024)

The contamination status of cold resistant Morganella psychrotolerans in commercially available aquatic products was investigated, and the generation of histamine by its isolates was explored. A total of 100 samples of commercially available fish fro

Externí odkaz: https://doaj.org/article/dd4c962e5b6d4a6e80c089aaa2dc9089

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Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage

Autor: Hsien-Feng Kung, Jhih-Wei Ciou, Yi-Chen Lee, Chung-Saint Lin, Chiu-Chu Hwang, Yung-Hsiang Tsai

Publikováno v: CyTA-Journal of Food, Vol 19, Iss 1, Pp 762-770 (2021)

Effects of high pressure processing (HPP) under 300, 400, 500 and 600 MPa for 5 min on microbiological growth and histamine content of spotted mackerel meats stored at 4 oC were evaluated. It was also found that the L* (lightness), ΔE (color differe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4e2cfa897890b074c5f3107b21dbe90
https://doi.org/10.1080/19476337.2021.1980436

Quality of Longtail Tuna (Thunnus tonggol) in Different Storage Conditions

Autor: Asadatun Abdullah, Mala Nurilmala, Norita Norita

Publikováno v: Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 22, Iss 3, Pp 490-497 (2019)

Low temperatures could inhibit bacteria producing histamine during fish handling process. Longtail tuna (Thunnus tonggol) is kept in ice starting from catching process until delivering to retail market to maintain quality of fish. However, long perio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6c4467118a1bfeddaa302a6ceab4601
http://journal.ipb.ac.id/index.php/jphpi/article/view/28947

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Autor: EFSA Panel on Biological Hazards (BIOHAZ), Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Declan Bolton, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Sigurjón Arason, Karen Bekaert, Míriam R García, Marios Georgiadis, Winy Messens, Olaf Mosbach‐Schulz, Sara Bover‐Cid

Publikováno v: EFSA Journal, Vol 18, Iss 4, Pp n/a-n/a (2020)
EFSA Journal
Koutsoumanis, K, Allende, A, Alvarez-Ordóñez, A, Bolton, D, Chemaly, M, Davies, R, De Cesare, A, Herman, L, Hilbert, F, Lindqvist, R, Nauta, M, Peixe, L, Ru, G, Simmons, M, Skandamis, P, Suffredini, E, Arason, S, Bekaert, K, García, M R, Georgiadis, M, Messens, W, Mosbach-Schulz, O & Bover-Cid, S 2020, ' The use of the so-called ‘tubs’ for transporting and storing fresh fishery products ', EFSA Journal, vol. 18, no. 4, 6091 . https://doi.org/10.2903/j.efsa.2020.6091
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Digital.CSIC. Repositorio Institucional del CSIC
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123 pages, 20 tables, 16 figures, 2 appendix.-- Open access
On-land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three-layered polyethylene filled with freshwater and ice was compared to the currently autho

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9ff9e6020a5ddb414c27e1918a950df
https://doi.org/10.2903/j.efsa.2020.6091