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Formation d'histamine et détérioration bactérienne du thon pêché au large de la côte nord-ouest des Etats-Unis.

Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coast.

Auteurs : KIM S. H., AN H., PRICE R. J.

Type d'article : Article

Résumé

Iced and previously frozen albacore were monitored for histamine formation and bacterial growth during storage at 0-37 °C. The optimum temperature for histamine formation in albacore tuna was 25 °C, and whole fish were more susceptible to histamine formation than dressed fish at that temperature. When albacore were frozen prior to storage, reduced amount of histamine was found after 7 days storage at 25 °C. No histamine was found in any of the albacore samples stored in ice for 18 days.

Détails

  • Titre original : Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coast.
  • Identifiant de la fiche : 2000-3098
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 64 - n. 2
  • Date d'édition : 03/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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