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RESEARCH ON THE PRESENCE OF HISTAMINE AND OTHER POLYAMINES IN SCOMBERSOCIDAE AND CLUPEIDAE PRESERVED AT DIFFERENT TEMPERATURES.

[In Italian. / En italien.]

Author(s) : TIECCO G.

Type of article: Article

Summary

HISTAMINE, ONE OF THE MAIN CAUSES OF FOOD POISONINGS, HAS BEEN INVESTIGATED IN THE MUSCULATURE OF MACKERELS AND SARDINES PRESERVED AT DIFFERENT TEMPERATURES. POSITIVE HISTIDIN-DECARBOXILASE STOCKS HAVE BEEN DETECTED AND THE CONCLUSION HAS BEEN REACHED THAT THE FISH NOT KEPT AT THE SPECIFIED PRESERVATION TEMPERATURES, NOT ONLY DURING THEIR SHELF-LIFE, BUT ALSO DURING THE PERIOD PRECEEDING THEIR CANNING, EXHIBIT A HIGH HISTAMINE AND OTHER POLYAMINE CONTENT.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1985-0628
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - n. 212
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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