ShareA study of factors influencing histamine production in meat.
Author(s) : TEODOROVIC V., BUNCIC S., SMILJANIC D.
Type of article: Article
Summary
Histamine production in a nutrient broth inoculated with Proteus morganii and with added histidine (0.05 mol/l) was found to be substantially increased in the presence of 0.30% glucono-delta-lactone and 1% sucrose. Histamine levels recorded in the presence of 3.50% salt or 0.02% sodium nitrite were very similar to those determined in the control additive-free broth.
Details
- Original title: A study of factors influencing histamine production in meat.
- Record ID : 1995-0984
- Languages: English
- Source: Fleischwirtschaft - vol. 74 - n. 2
- Publication date: 1994/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Meat and meat products;
Poultry;
Fish and fish product - Keywords: Poultry; Meat; Fish; Histamine; Cold storage; Additive
-
Histamine production by Enterobacter aerogenes ...
- Author(s) : TSAI Y. H., CHANG S. C., KUNG H. F., et al.
- Date : 2005/08
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 8
View record
-
Analysis of the growth of histamine-producing b...
- Author(s) : TORIDO Y., TAKAHASHI H., KUDA T., et al.
- Date : 2012/07
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 26 - n. 1
View record
-
Freezing and storage of fish, poultry and meat....
- Organiser : IIF-IIR
- Date : 1972
- Languages : English
- Formats : PDF
View record
-
CARBOHYDRATES AS CRYOPROTECTANTS FOR MEATS AND ...
- Author(s) : MACDONALD G. A., LANIER T.
- Date : 1991/03
- Languages : English
- Source: J. Food Technol. - vol. 45 - n. 3
View record
-
Effect of vacuum packaging on the quality chara...
- Author(s) : JEYA-SHAKILA R., JEYASEKARAN G., VIJAYALAKSHMI S. K.
- Date : 2005/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 42 - n. 5
View record