HISTAMINE AND FISH - AN OVERVIEW OF A REC ENT CONCERN .2. RELATIONSHIP BETWEEN FISH SPOILAGE AND HISTAMINE FORMATION

Authors
RODRIGUEZJEREZ JJ MORAVENTURA MT CIVERA T
Citation
Jj. Rodriguezjerez et al., HISTAMINE AND FISH - AN OVERVIEW OF A REC ENT CONCERN .2. RELATIONSHIP BETWEEN FISH SPOILAGE AND HISTAMINE FORMATION, Industrie alimentari, 33(325), 1994, pp. 393-399
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
33
Issue
325
Year of publication
1994
Pages
393 - 399
Database
ISI
SICI code
0019-901X(1994)33:325<393:HAF-AO>2.0.ZU;2-L
Abstract
The second part of this review considers the relationship among decomp osition (spoilage), histamine formation and the effect of various subs tances - especially putrescine and cadaverine. Various chemical method s and different selective medium for assessing qualitative and quantit ative production of histamine were reported. At the end the AA. propos e an operating plan to facilitate quantitative detection of histamine- decarboxylating bacteria.