Share

Storage temperature effect on histamine formation in big eye tuna and skipjack.

Author(s) : SILVA C. C. G., PONTE D. J. B. da, DAPKEVICIUS M. L. N. Enes

Type of article: Article

Summary

Notable histamine formation (lower than 30 milligrammes/100 grammes) was detected in big eye tuna captured in Azorean waters and stored for 1, 3 and 6 days at 22, 10 and 4 deg C, respectively. Counts of histamine-forming bacteria increased during storage at 4 and 10 deg C, and histamine formation was suppressed at 4 deg C. Storage temperature and histidine content were the main factors controlling histamine levels in tuna.

Details

  • Original title: Storage temperature effect on histamine formation in big eye tuna and skipjack.
  • Record ID : 1999-2373
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 4
  • Publication date: 1998/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (9)
See the source

Indexing