[Histamine formation in Japanese marine fish species and the effect of frozen storage]
| Autor: | Ryota Hayakawa, Yukiko Hara-Kudo, Naoki Kobayashi, Noboru Kato, Emiko Araki |
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| Rok vydání: | 2014 |
| Předmět: |
Time Factors
Fish species Food Contamination Photobacterium iliopiscarium chemistry.chemical_compound Histamine formation Japan Fish Products Freezing Animals Food science biology Photobacterium Temperature Marine fish General Medicine biology.organism_classification Fishery Photobacterium damselae chemistry Food Storage Food Microbiology Frozen storage Histamine Bacteria |
| Zdroj: | Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 54(6) |
| ISSN: | 1882-1006 |
| Popis: | To investigate histamine formation in Japanese marine fish, model samples were made from fish meat mixed with intestines of commercial 73 fish species. After the samples were stored at 25℃ for 12 hr, histamine was detected in 35 fish species at 50 mg/kg or more. These fish species might potentially be related to histamine poisoning. In addition, the effect of frozen storage at -45℃ on histamine formation was examined. Although histamine was formed in some fish species, and Photobacterium damselae and Photobacterium iliopiscarium were isolated from the frozen samples, the amount of histamine formed in the model samples was reduced in all tested fish species after frozen storage. Therefore frozen storage of fish may be effective to control histamine formation, even though histamine forming bacteria survived under these conditions. |
| Databáze: | OpenAIRE |
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