ShareHISTAMINE FORMATION BY LUMINOUS BACTERIA IN MACKEREL STORED AT LOW TEMPERATURES.
Author(s) : MORII H., CANN D. C., TAYLOR L. Y.
Type of article: Article
Summary
STUDY OF CORRELATIONS BETWEEN THE DEVELOPMENT OF LUMINOUS BACTERIA (ESPECIALLY PHOTOBACTERIUM PHOSPHOREUM AND P. LEIOGNATHI) AND HISTAMINE ACCUMULATION IN VISCERA, SKIN AND MEAT OF MACKEREL STORED IN ICE AND AT 283 K (10 DEG C). THE RESULTS SUGGEST THAT THE HISTAMINE PRESENT IN THE MEAT COULD RESULT MAINLY FROM HISTAMINE DIFFUSION FROM VISCERA AND SKIN. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237142.
Details
- Original title: HISTAMINE FORMATION BY LUMINOUS BACTERIA IN MACKEREL STORED AT LOW TEMPERATURES.
- Record ID : 1989-0620
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 2
- Publication date: 1988
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Microbiology; Mackerel; Chilling; Fish; Histamine
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ATLANTIC MACKEREL (SCOMBER SCOMBRUS, L.): SHELF...
- Author(s) : JHAVERI S. N., LEU S. S., CONSTANTINIDES S. M.
- Date : 1982
- Languages : English
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CHANGES IN THE HISTAMINE CONTENT OF FATTY FISH ...
- Author(s) : YAMANAKA H.
- Date : 1984
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 50 - n. 4
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EFFECTS OF STORAGE TIME AND TEMPERATURE ON THE ...
- Author(s) : MIDDLEBROOKS B. L.
- Date : 1988
- Languages : English
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INFLUENCES OF THE CONCENTRATION OF SODIUM CHLOR...
- Author(s) : YAMANAKA H.
- Date : 1985
- Languages : Japanese
- Source: J. Tokyo Univ. Fish. - vol. 72 - n. 2
View record
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HISTAMINE DEVELOPMENT IN HORSE MACKEREL (TRACHU...
- Author(s) : SAA N., DONDERO M., TARKY W.
- Date : 1982
- Languages : Spanish
- Source: Alimentos - vol. 7 - n. 1
View record