ShareStorage 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.
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Tuna; Temperature; Fish; Histamine
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BACTERIAL HISTAMINE PRODUCTION AS A FUNCTION OF...
- Author(s) : BEHLING A. R., TAYLOR S. L.
- 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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BACTERIAL GROWTH AND HISTAMINE PRODUCTION ON VA...
- Author(s) : WEI C. I.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 1
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Histamine formation and bacterial spoilage of a...
- Author(s) : KIM S. H., AN H., PRICE R. J.
- Date : 1999/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 64 - n. 2
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OCCURRENCE OF PSYCHROPHILIC AND HALOPHILIC HIST...
- Author(s) : OKUZUMI M., OKUDA S., AWANO M.
- Date : 1982
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 6
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