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INFLUENCES OF THE CONCENTRATION OF SODIUM CHLORIDE ON THE FORMATION OF HISTAMINE IN THE MEAT OF MACKEREL.

[In Japanese. / En japonais.]

Author(s) : YAMANAKA H.

Type of article: Article

Summary

THE CHANGES IN HISTAMINE CONTENTS AND NUMBERS OF HISTAMINE-FORMING BACTERIA WERE EXAMINED IN THE MEAT OF MACKEREL ADDED WITH SODIUM CHLORIDE AT THE CONCENTRATIONS OF 0, 1, 2,3 AND 4% DURING THE STORAGE AT 278 OR 293 K (5 OR 20 DEG C). AT 278 K HISTAMINE PRODUCTION WAS OBSERVED IN THE MEAT WITH SODIUM CHLORIDE AT THE CONCENTRATIONS OF 0, 1 AND 2%. PSYCHROPHILIC AND NON-HALOPHILIC HISTAMINE-FORMING BACTERIA WERE PREDOMINANT IN THE MEAT WITHOUT SODIUM CHLORIDE, WHILE PSYCHROPHILIC AND HALOPHILIC HISTAMINE FORMERS WERE PREDOMINANT IN THE MEAT ADDED WITH SODIUM CHLORIDE AT CONCENTRATIONS OF 1 AND 2%. HISTAMINE WAS NOT DETECTED AT 3 AND 4% AT 278 K.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1987-0580
  • Languages: Japanese
  • Source: J. Tokyo Univ. Fish. - vol. 72 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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