Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 13 Issue 1
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- Pages.15-22
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- 1980
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
CHANGES IN HISTAMINE CONTENT IN THE MUSCLE OF DARK-FLESHED FISHES DURING STORAGE AND PROCESSING
적색육어류의 저장 및 가공중의 histamine함량의 변화 I. 고등어, 전어 및 정어리에 있어서의 변화
- PARK Yeung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- KIM Dong-Soo (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
- KIM Soon-Seun (Dept. of Food Science and Technology, Kyung-nam Industrial Junior College) ;
- KIM Seun-Bong (Dept. of Food Science and Technology, National Fisheries University of Busan)
- Published : 1980.03.01
Abstract
It has been well known that histamine is presumably the causative material of an outbreak of allergy-like food Poisoning from eating of the meat of dark-fleshed fishes. The present paper was conducted to elucidate the changes in histamine content in the muscle of the dark-fleshed fishes, such as, common mackerel, Scomber japonicus, gizzard-shad, Konosirus punctatus and small sardine, Sardinops melanosticta, under different condition of storage and process. In general, the formation of histamine was markedly different depending upon the kind of fish and the storage temperature. The highest value of the amount of histamine was observed in common mackerel showing thirty folds of gizzard-shad, and gizzard-shad showed the lowest value. Referring to temperature, the formation of histamine at
적색육어류인 고등어, 전어, 정어리치어를 시료로 하여 선도별에 따라 또 일건품 열풍건조품, 염장품 및 자열건조품등의 제품별에 따라 histamine함량의 소장에 대하여 실험검토하였으며, 그 결과는 다음과 같다. 1) 3종의 시료중 histamine의 생성은 고등어가 가장 많았고(전어의 경우의 약 30배), 다음이 정어리이고 전어가 가장 적었다. 2) Histamine의 함량이 100mg/100g에 달하는 시간은
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