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THE INFLUENCE OF VARIOUS STORAGE CONDITIONS ON THE DEVELOPMENT OF BIOGENIC AMINES IN TUNA FISH AND MACKEREL.

[In German. / En allemand.]

Author(s) : SCHULZE K., ZIMMERMANN T.

Type of article: Article

Summary

EXPERIMENTS WERE CARRIED OUT WITH TUNA FISH MEAT (CANNED), RAW MACKEREL FILLETS AND SMOKED MACKEREL. THE BIOGENIC AMINE CONTENTS DID NOT ALTER DURING STORAGE AT 255 K (-18 DEG C) BUT AT 279 K (6 DEG C) AND ROOM TEMPERATURE THE HISTAMINE AND CADAVERINE CONCENTRATIONS TENDED TO RISE PARALLEL TO DEVELOPMENT OF THE BACTERIAL COUNT. IN RAW MACKEREL DEVELOPMENT OF BIOGENIC AMINES TOOK PLACE MORE QUICKLY THAN IN THE CANNED OR SMOKED PRODUCTS. AT BACTERIAL CONTENTS OF ABOUT 100 MILLIONS PER G THERE IS A CONSIDERABLE INCREASE IN THE LEVEL OF BIOGENIC AMINES. THE IMPORTANCE OF SENSORY INVESTIGATIONS AND OF BACTERIOLOGICAL EXAMINATION IS NOT LESSENED BY BEING ABLE TO ANALYZE HISTAMINE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-0577
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 7
  • Publication date: 1982/07
  • Document available for consultation in the library of the IIR headquarters only.

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