Share

Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coast.

Author(s) : KIM S. H., AN H., PRICE R. J.

Type of article: Article

Summary

Iced and previously frozen albacore were monitored for histamine formation and bacterial growth during storage at 0-37 °C. The optimum temperature for histamine formation in albacore tuna was 25 °C, and whole fish were more susceptible to histamine formation than dressed fish at that temperature. When albacore were frozen prior to storage, reduced amount of histamine was found after 7 days storage at 25 °C. No histamine was found in any of the albacore samples stored in ice for 18 days.

Details

  • Original title: Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coast.
  • Record ID : 2000-3098
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 2
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing