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Filtering by: Creator Stierwalt, Harrison D. Academic Affiliation Food Science and Technology Advisor An, Haejung

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Creator:

Kim, Shin-Hee

Abstract:

Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored...

Resource Type:

Dissertation