Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
Food Sci. Technol (SBCTA, Impr.)
; Food Sci. Technol (SBCTA, Impr.);37(1): 76-79, Jan.-Mar. 2017. graf
Article
em En
| LILACS
| ID: biblio-892177
Biblioteca responsável:
BR25.1
ABSTRACT
Abstract Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber japonicus) were investigated through measuring bacterial count, histidine decarboxylase (HDC) activity and histamine content in fish samples stored at various temperatures from 4 to 37 °C. Results showed that bacterial count and HDC activity rapidly increased in chub mackerel inoculated with E. aerogenes at storage temperature above 20 °C and reached the highest values (8.64 log CFU/g and 31.68 U/g) at 37 °C. Meanwhile, fish samples stored at 25 and 37 °C for 18 h, formed histamine at above 50 mg/100 g of the potential hazard level. In contrast, bacterial growth and histamine formation were controlled for 36 h by cold storage at low temperature (4 °C). Therefore, strict temperature control was necessary for preservation and processing of chub mackerel in order to assure this marine fish safety.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Idioma:
En
Revista:
Food Sci. Technol (SBCTA, Impr.)
Assunto da revista:
ALIMENTOS
/
CIENCIAS DA NUTRICAO
Ano de publicação:
2017
Tipo de documento:
Article
/
Project document
País de afiliação:
China
País de publicação:
Brasil