Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures
| Autor: | Hsien-Feng Kung, Pei-Hui Tseng, Chiu-Chu Hwang, Yung-Hsiang Tsai, Yi-Chen Lee, Yai-Ling Huang, Chung-Saint Lin, Cheng-I Wei |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
biology 030306 microbiology Chemistry Mackerel 04 agricultural and veterinary sciences Vacuum packing biology.organism_classification Shelf life 040401 food science Microbiology Spanish mackerel Scomberomorus 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology cardiovascular system Food science Air cushion Histamine Production Histamine Food Science |
| Zdroj: | Journal of Food Protection. 82:1931-1937 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-19-143 |
| Popis: | The effect of polyethylene packaging (PEP) in air cushion and vacuum packaging (VP) on histamine related to the quality of Japanese Spanish mackerel (JS mackerel) was studied with samples stored at -20, 4, 15, and 25°C. The aerobic plate count (APC), total volatile basic nitrogen (TVBN), and histamine concentrations of the PEP and VP samples stored at 25°C increased as the storage time continued. The PEP and VP samples stored at temperatures below 15°C showed lower levels of APC, TVBN, and histamine, with VP samples having considerably lower levels of APC, TVBN, and histamine than PEP samples. For the frozen JS mackerel stored at -20°C for 2 months and then thawed and stored at 25°C, the VP treatment delayed the increases of TVBN and histamine longer than did the PEP treatment. Thus, the storage of VP JS mackerel at temperatures below 4°C could prevent quality deterioration and extend shelf life. |
| Databáze: | OpenAIRE |
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