HISTAMINE CONTENTS AND HISTAMINE-METABOLI ZING MICROBIAL-FLORA DURINGFERMENTATION OF SQUID SHIOKARA

Citation
T. Sato et al., HISTAMINE CONTENTS AND HISTAMINE-METABOLI ZING MICROBIAL-FLORA DURINGFERMENTATION OF SQUID SHIOKARA, Shokuhin Eiseigaku Zasshi, 37(4), 1996, pp. 173-178
Citations number
2
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00156426
Volume
37
Issue
4
Year of publication
1996
Pages
173 - 178
Database
ISI
SICI code
0015-6426(1996)37:4<173:HCAHZM>2.0.ZU;2-X
Abstract
Changes in histamine contents and in the numbers of histamine-producin g and histamine-decomposing bacteria were examined during the fermenta tion of one sample of squid Shiokara Shirodukuri (salted and fermented squid meat without skin) and two samples (A, B) of Akadukuri (salted and fermented squid meat with skin). Histamine contents of the samples were extremely small, being 0.2 similar to 5.4 mg/100 g, 0.1 similar to 1.0 mg/100 g and 0 g/100 g for Shirodukuri, Akadukuri A and Akaduku ri B, respectively. Histamine-producing bacteria were detected only at the 7th day and the viable count was 3.0x10(1)/g. The numbers of hist amine-decomposing bacteria which were detected during the initial ferm entation period of Shirodukuri and Akadukuri A were approximately 10(2 )/g. Acinetobacter species were identified as histamine-producing and histamine-decomposing bacteria.