期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 32, 期 8-9, 页码 637-653出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2023.2259900
关键词
Histamine; little tunny; Lelliottia amnigena-1; Acinetobacter haemolyticus
This study investigated the effect of storage time and temperature on muscular histamine contents in Little Tunny (LT). The results showed that fish deterioration, histamine levels, and HFB count increased significantly with storage time and temperature. Vitek2 identified highly histaminergic strains with 99% confidence as Lelliottia amnigena-1 and Acinetobacter haemolyticus.
We investigated the effect of storage time and temperature on muscular histamine (HIS) contents in little tunny (LT). Fifty LT were preserved at various temperatures (0- 21(degrees)C). We collected muscles from several areas at 0-, 6-, 12-, 18-, and 24 h post-fishing for further examination. Throughout storage time and temperature, there was a significant increase in fish deterioration, HIS levels, and HFB count in abdominal > tail > dorsal muscle. Vitek2 gave 99% confidence identity of the highly histaminergic strains Lelliottia amnigena-1 and Acinetobacter haemolyticus. There was a positive correlation between HIS levels, HFB counts, and microscopic lesion scores during storage.
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