Changes in Histamine Contents in Red Meat Fish during Storage at Different Temperatures

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  • 赤身魚類の貯蔵中におけるヒスタミンの消長
  • アカミ ギョルイ ノ チョゾウチュウ ニ オケル ヒスタミン ノ ショウチョウ

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Changes in histamine contents during storage at 5°C, 20°C and 35°C were examined in the ordinary and dark meats of sardine, saury pike, mackerel, yellowtail, skipjack, big-eye tuna and horse mackerel.<br> During storage at 20°C histamine was produced and accumulated at the highest concentrations. In the meats of sardine, saury pike, mackerel and horse mackerel the amouts of histamine increased gradually during storage at 5°C. Histamine formation of dark meat was less than that of ordinary meat at the same storage temperature. During storge at 5°C or 20°C large amouts of histamine were detected sometimes in the fresh meats of sardine, saury pike and mackeerel whose volatile basic nitrogen contents were lower than 20mg/100g.<br> The relation between histamine contents and numbers of histamine-forming bacteria was examined in the meat of mackerel during storage at 20°C. At the early stage of storage psychrophilic and halophilic histamine-philic and halophilic histamine-forming bacteria were predominant, i.e., after 2 days of storage when 107-108 of the bacteria were measured, 440mg/100g of histamine was produced. With the lapse of time mesophilic and non-halophilic histamine-forming bacteria incresed in numbers.

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