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HISTAMINE DEVELOPMENT IN HORSE MACKEREL (TRACHURUS MURPHYI) STORED AT THE AMBIENT TEMPERATURE OR REFRIGERATED.

[In Spanish. / En espagnol.]

Author(s) : SAA N., DONDERO M., TARKY W.

Type of article: Article

Summary

ICED SAMPLES WERE REJECTED BY THE PANEL AFTER 117 HRS. AT THIS PERIOD THE HISTAMIN CONTENT REACHED 1.02 MG/100 G AND THE TOTAL MICROBIAL COUNT 450,000 MICRO-ORGANISMS/G [308 K (35 DEG C)] AND 1,400,000 MICRO-ORGANISMS/G [285.5 K (12.5 DEG C)]. HORSE MACKEREL HELD AT ROOM TEMPERATURE WERE REJECTED AFTER 28 HRS. HISTAMIN CONTENT REACHED 0.34 MG/100 G AND THE TOTAL MICROBIAL COUNT 32,000,000 MICRO-ORGANISMS/G (308 K). A POSITIVE CORRELATION WAS FOUND BETWEEN TOTAL BACTERIAL COUNT (308 K) AND HISTAMIN FORMATION IN HORSE MACKEREL HELD AT ROOM TEMPERATURE AND ICED.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1983-0177
  • Languages: Spanish
  • Source: Alimentos - vol. 7 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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