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HISTAMINE PRODUCTION IN FRESH HERRING AND MACKEREL.

[In German. / En allemand.]

Author(s) : STEDE M., STOCKEMER J.

Type of article: Article

Summary

THE AA. GIVE THE RESULTS OF TESTS FOR HISTAMINE IN FRESH HERRING AND MACKEREL AS RELATED TO STORAGE TEMPERATURES 276 AND 279K (3 AND 6 DEG C), STORAGE TIME, EFFECT OF USING ICE AND SENSORY FINDINGS, THE TRIMETHYLAMINE CONCENTRATION BEING DETERMINED AT THE SAME TIME. PARTICULAR ATTENTION IS DRAWN TO THE ENDOGENOUS HEATING UP AND RAPID DECOMPOSITION OF THE VISCERA DURING STORAGE. CONTINUOUS REFRIGERATION AT A LEVEL OF NOT MORE THAN 276 K IS RECOMMENDED FOR FRESH FISH FO RTHIS REASON.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0879
  • Languages: German
  • Source: Fleischwirtschaft - vol. 61 - n. 11
  • Publication date: 1981/11
  • Document available for consultation in the library of the IIR headquarters only.

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