マグロおよびカツオにおけるアリルイソチオシアネートを用いたヒスタミン産生抑制

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  • Use of Allylisothiocyanate to Prevent Histamine Producing on Bigeye and Skipjack Tuna
  • マグロ オヨビ カツオ ニ オケル アリルイソチオシアネート オ モチイタ ヒスタミン サンセイ ヨクセイ

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The purpose of this study is to examine availability of allylisothiocyanate (AIT) that prevent histamine producing in fish meat. Histamine poisoning by fish having red fresh (e.g., bigeye or skipjack tuna) is caused by histamine formed by bacteria. Histamine poisoning can be prevented by basic hygienic control, especially storing and handling fish at low temperatures using. However, there is a possibility of histamine poisoning induced by human error such as unsanitary handling or deficiency of management cold chain distribution. Previous study reported that AIT, essential oil of wasabi (Wasabia japonica), inhibited histidine decarboxylase activity and the growth of bacteria. Therefore, we checked up if AIT is available for one of the hurdle of histamine poisoning in the case of arising human error. We initially searched histamine producing conditions by inoculating with histamine forming bacteria in red fish. Subsequently, we performed experiments that fish were inoculated with AIT. We observed that it containing large amount of histamine forming bacteria without using AIT. In the case of AIT treating, we observed that it inhibited the growth of bacteria and the histamine production in bigeye tuna and skipjack tuna. In conclusion, AIT is suggested for one of the hurdle for preventing histamine poisoning.

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