CHANGES IN THE NUMBER OF HALOTOLERANT HISTAMINE-FORMING BACTERIA AND CONTENTS OF NONVOLATILE AMINES IN MEAT DURING PROCESSING OF FERMENTED SARDINE WITH RICE-BRAN

Authors
YATSUNAMI K TAKENAKA T ECHIGO T
Citation
K. Yatsunami et al., CHANGES IN THE NUMBER OF HALOTOLERANT HISTAMINE-FORMING BACTERIA AND CONTENTS OF NONVOLATILE AMINES IN MEAT DURING PROCESSING OF FERMENTED SARDINE WITH RICE-BRAN, J JPN SOC F, 41(11), 1994, pp. 840-843
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
41
Issue
11
Year of publication
1994
Pages
840 - 843
Database
ISI
SICI code
1341-027X(1994)41:11<840:CITNOH>2.0.ZU;2-6
Abstract
This study was carried out to determine whether or not halotolerant an d halophilic histamine (Hm)-forming bacteria (HH bacteria) produce non -volatile amines in meat during the traditional processing of fermente d sardines with rice-bran (FSR). HH bacteria in FSR for 6 months incre ased in a number to more than 10(4)/g. Putrescine, Hm and tyramine con tent markedly increased to the meat of FSR after 6 months. The isolate s of HH bacteria from the raw sardine were identified as Staphylococcu s, Micrococcus, Vibrio, Pseudomonas III/IV-NH and Pseudomonas III/IV-H . The isolates from FSR after 6 months were identified as Staphylococc us, Micrococcus and Vibrio.