Jj. Rodriguezjerez et al., HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/, Journal of food science, 59(5), 1994, pp. 993-997
We studied the changes in counts of mesophilic, psychrotrophic, entera
bacteria, sulphite-reducing and Vibrio microorganisms in commercial sa
mples of Spanish semipreserved anchovies. The influence of NaCl, oxyge
n concentration and pH on bacterial growth and histamine, putrescine a
nd cadaverine formation were also studied. Notable histamine formation
was detected in samples incubated at 20 degrees C and preserved in ol
ive oil (443.68 ppm-3012.13 ppm). This accumulation was probably cause
d by the conditions of the product, pH 5-6, relatively low NaCl (< 15%
), and permissive temperature product not refrigerated). Correlation b
etween the microorganisms and histamine formation was not clear. Hista
mine was produced by too high storage temperatures but not by the ripe
ning process.