種々温度貯蔵のマサバにおけるヒスタミン生成菌の消長

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  • Changes in numbers of histamine-forming bacteria on/in common mackerel stored at various temperatures.
  • 種々温度貯蔵のマサバにおけるヒスタミン生成菌の消長〔英文〕
  • シュジュ オンド チョゾウ ノ マサバ ニ オケル ヒスタミン セイセイキン

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In the previous paper, the authors reported that histamine-forming bacteria found in the fish samples were N-group bacteria, Proteus morganii, P. vulgaris, Hafnia alvei, Citrobacter spp., Vibrio spp., Aeromonas spp. and so on.<br> This study was carried out on the changes in the numbers of histamine-forming bacteria on/in common mackerel samples stored at different temperatrues.<br> In both cases of the samples stored at 5°C and 10°C, main histamine formers were only N-group bacteria. In the samples stored at 15°C, the formation of histamine might be attributed to the N-group bacteria, although P. morganii increased during the storage. As for the samples stored at 20°C, a great part of histamine at the early stage of the storage might be accumulated by the N-group bacteria and at the later stage by P. morganii. In both cases of the samples stored at 25°C and 30°C, the accumulation of histamine was due to the action of P. morganii to a great extent.

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  • 日本水産学会誌

    日本水産学会誌 50 (4), 653-657, 1984

    公益社団法人 日本水産学会

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