Effect of seafood storage temperature on histamine production and changes in free histidine

DOI

Bibliographic Information

Other Title
  • ヒスタミンの生成と遊離ヒスチジンの変化に対する魚介類の保存温度の影響

Description

Food poisoning caused by histamine occurs in 7 to 20 cases every year, and the main cause is the intake of improperly managed red-fleshed fish such as tuna. Histamine is produced from free histidine in fish meat. The changes of the amount of histamine and the amount of free histidine when stored at 5 ℃, 10 ℃ and 25 ℃ was examined for commercially available seafood. A maximum of 724 mg/100 g of histamine was detected in red-fleshed fish, and a maximum of 11.2 mg/100 g was detected in other seafood. A decrease in the amount of free histidine was confirmed in seafood in which histamine was detected. The amount of histamine produced from free histidine was about the same.

Journal

Details 詳細情報について

  • CRID
    1390009294951659904
  • NII Article ID
    130008141598
  • DOI
    10.11425/sst.10.139
  • ISSN
    21871590
    21864942
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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