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
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.