-
- KAKIZAKA Masaki
- Graduate School of Fisheries Sciences, Hokkaido University
-
- YAMAJI Kohei
- Graduate School of Fisheries Sciences, Hokkaido University
-
- ISSHIKI Kenji
- Graduate School of Fisheries Sciences, Hokkaido University
Bibliographic Information
- Other Title
-
- 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
- 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
Search this article
Abstract
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.
Journal
-
- Japanese Journal of Food Microbiology
-
Japanese Journal of Food Microbiology 31 (2), 108-112, 2014
Japanese Society of Food Microbiology
- Tweet
Details 詳細情報について
-
- CRID
- 1390282679403226112
-
- NII Article ID
- 130004679212
-
- NII Book ID
- AN10552871
-
- ISSN
- 18825982
- 13408267
-
- NDL BIB ID
- 025625133
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed