ShareCHANGES IN THE HISTAMINE CONTENT OF FATTY FISH DURING STORAGE AT DIFFERENT TEMPERATURES.
[In Japanese. / En japonais.]
Author(s) : YAMANAKA H.
Type of article: Article
Summary
SARDINE, MACKEREL, TUNA, YELLOWTAIL, ETC, WERE STORED AT 278, 293 AND 308 K (5, 20 AND 35 DEG C). HISTAMINE ACCUMULATION IS MAXIMUM IN STORAGE AT 293 K, BUT VARIES ACCORDING TO THE TYPE OF FISH. STUDY OF THE CORRELATIONS BETWEEN HISTAMINE PRODUCTION AND THE PRESENCE OF HISTAMINE-FORMING BACTERIA. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-191443.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1985-2490
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 50 - n. 4
- Publication date: 1984
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Mackerel; Tuna; Chilling; Sardine; Fish; Histamine
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RESEARCH ON THE PRESENCE OF HISTAMINE AND OTHER...
- Author(s) : TIECCO G.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - n. 212
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OCCURRENCE OF PSYCHROPHILIC AND HALOPHILIC HIST...
- Author(s) : OKUZUMI M., OKUDA S., AWANO M.
- Date : 1982
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 6
View record
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CHANGES IN NON-VOLATILE AMINE CONTENTS OF THE M...
- Author(s) : YAMANAKA H.
- Date : 1986
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 52 - n. 1
View record
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LIPID CHANGES IN SARDINE AND MACKEREL DURING CO...
- Author(s) : TSUKUDA N.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 670
View record
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IDENTIFICATION OF HISTAMINE-PRODUCING BACTERIA ...
- Author(s) : ABABOUCH L.
- Date : 1991
- Languages : English
- Source: Food Microbiol. - vol. 8 - n. 2
View record