期刊
FOOD CONTROL
卷 18, 期 6, 页码 677-681出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2006.02.016
关键词
fermented fish with rice-bran; histamine-forming bacteria; histamine-decomposing bacteria
Histamine content and numbers of histamine-forming and histamine-decomposing bacteria in 10 fish-nukazuke (a salted and fermented fish with rice-bran) products (five mackerel-nukazuke, three sardine-nukazuke, one codfish-nukazuke and one puffer-nukazuke) were determined with a simple method using histamine-dehydrogenase microplate assay. Two mackerel-nukazuke and two sardine-nukazuke products showed high content of histamine from 12.6 to 30.5mg/100g. The both number of halophilic histamine-forming and histamine-decomposing bacteria were various in the fish-nukazuke products. The histamine content was tended to be low in the product containing high number of halophilic histamine-decomposing bacteria. These results suggest that accumulation of histamine in fish-nukazuke may be affected by histidine content and halophilic histamine-related bacteria. (c) 2006 Elsevier Ltd. All rights reserved.
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