Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish
Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/10...
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| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1957/25939 |