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Production d'histamine par Morganella morganii dans le maquereau, le thon, le mahi-mahi et le saumon entreposés à diverses températures.

Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi, and salmon at various storage temperatures.

Auteurs : KIM S. H., PRICE R. J., MORRISSEY M. T., et al.

Type d'article : Article

Résumé

Morganella morganii was studied for its growth and histamine formation in mackerel, albacore, mahi-mahi, and salmon stored at various temperatures from -30 to 37 °C. The optimal temperature for histamine formation was 25 °C. Mackerel, albacore, and mahi-mahi were shown to be good substrates for histidine decarboxylation by M. morganii at elevated temperatures (higher than 15 °C). M. morganii inoculated in all fish species including salmon formed histamine above the FDA guideline. Their growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was controlled only by frozen storage. Although histamine was not detected in any frozen samples, it accumulated rapidly in the previously frozen fish stored at 25 °C.

Détails

  • Titre original : Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi, and salmon at various storage temperatures.
  • Identifiant de la fiche : 2003-2460
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 4
  • Date d'édition : 05/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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