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EFFECTS OF STORAGE TIME AND TEMPERATURE ON THE MICROFLORA AND AMINE DEVELOPMENT IN SPANISH MACKEREL (SCOMBEROMORUS MACULATUS).

Author(s) : MIDDLEBROOKS B. L.

Type of article: Article

Summary

MICROBIAL CONTENT WAS CHARACTERIZED AND LEVELS OF HISTAMINE, CADAVERINE, AND PUTRESCINE WERE DETERMINED IN SPANISH MACKEREL AT 273, 288 AND 303 K (0, 15 AND 30 DEG C) FOR VARYING LENGTHS OF TIME. CORRELATIONS WERE SHOWN: (1) BETWEEN THE LEVELS OF THE HISTAMINE, CADAVERINE, AND PUTRESCINE AND THE TIME AND TEMPERATURE OF DECOMPOSITION ; (2) BETWEEN THE RATIOS OF CADAVERINE/HISTAMINE AND PUTRESCINE/HISTAMINE LEVELS AND THE TEMPERATURE OF DECOMPOSITION ; AND (3) BETWEEN INCREASING TOTAL MICROBIAL COUNTS AND RISING AMINE LEVELS. 14 BACTERIAL SPECIES WITH HISTIDINE DECARBOXYLASE ACTIVITY WERE ISOLATED FROM DECOMPOSING FISH, INCLUDING 3 SPECIES (ACINETOBACTER LOFI, PSEUDOMONAS PUTREFACIENS AND AEROMONAS HYDROPHILA) NOT PREVIOUSLY REPORTED TO HAVE THE POTENTIAL TO PRODUCE HISTAMINE.

Details

  • Original title: EFFECTS OF STORAGE TIME AND TEMPERATURE ON THE MICROFLORA AND AMINE DEVELOPMENT IN SPANISH MACKEREL (SCOMBEROMORUS MACULATUS).
  • Record ID : 1989-1028
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 4; 1988.07-08; 1024-1029; 4 fig.; 1 tabl.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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