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Storage temperature effects on histamine production in fresh fish.

Temperatura di conservazione e produzione di istamina in prodotti ittici freschi.

Author(s) : VISCIANO P., VERGARA A., IANIERI A., et al.

Type of article: Article

Summary

In this research the influence of the storage temperature on histamine production in different fresh fish species, Scomber scombrus (mackerel), Sardina pilchardus (sardine), Engraulis encrasicholus (anchovie), Solea vulgaris (sole) and Merluccius (hake) was studied. The results show that the control of hazard primarily relies on effective chilling of fish after catch and its cooling during all subsequent handling and processing.

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Pages: 1275-1280

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Details

Original title: Temperatura di conservazione e produzione di istamina in prodotti ittici freschi.
Record ID : 2006-0337
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 442
Publication date: 2004/12

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Sole; Hake; Mackerel; Anchovy; Sardine; Fish; Histamine; Expérimentation; Cold storage; Storage condition