한국동물위생학회지 (Korean Journal of Veterinary Service)

  • 제40권1호
  • /
  • Pages.35-40
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  • 2017
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  • 3022-7372(pISSN)
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  • 2287-7630(eISSN)
한국동물위생학회 (The Korean Society of Veterinary Service)
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염장고등어의 히스타민 변화 조사 -보관용기 중심으로-

Investigating changes of histamine content in salted mackerel - on storage containers -

  • 문백수 (인천광역시보건환경연구원) ;
  • 남화정 (인천광역시보건환경연구원) ;
  • 장승은 (인천광역시보건환경연구원) ;
  • 여은영 (인천광역시보건환경연구원) ;
  • 이은주 (인천광역시보건환경연구원) ;
  • 김지선 (인천광역시보건환경연구원) ;
  • 김정임 (인천광역시보건환경연구원) ;
  • 송재용 (인천광역시보건환경연구원) ;
  • 조남규 (인천광역시보건환경연구원) ;
  • 이성모 (인천광역시보건환경연구원)
  • Moon, Bag-Sou (Incheon Research Institute of Public Health and Environment) ;
  • Nam, Hwa-Jung (Incheon Research Institute of Public Health and Environment) ;
  • Jang, Seung-Eun (Incheon Research Institute of Public Health and Environment) ;
  • Yeo, Eun-Yeong (Incheon Research Institute of Public Health and Environment) ;
  • Lee, Eun-Ju (Incheon Research Institute of Public Health and Environment) ;
  • Kim, Ji-Seon (Incheon Research Institute of Public Health and Environment) ;
  • Kim, Jeong-Im (Incheon Research Institute of Public Health and Environment) ;
  • Song, Jae-Yong (Incheon Research Institute of Public Health and Environment) ;
  • Cho, Nam-Gyu (Incheon Research Institute of Public Health and Environment) ;
  • Lee, Sung-Mo (Incheon Research Institute of Public Health and Environment)
  • 투고 : 2017.03.12
  • 심사 : 2017.03.15
  • 발행 : 2017.03.30
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초록

In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time-related changes of histamine content, total aerobic bacteria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at $4^{\circ}C$, $24^{\circ}C$ and $-20^{\circ}C$ for 10 days. Histamine formation was continuously increased with passing time during storage at $4^{\circ}C$, whereas it was decreased after 3 days during storage at $24^{\circ}C$. The initial value of histamine was maintained during storage at $-20^{\circ}C$ for 10 days. During storage at $4^{\circ}C$, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag$4^{\circ}C$.

키워드

참고문헌

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