Abstract
To investigate histamine formation in Japanese marine fish, model samples were made from fish meat mixed with intestines of commercial 73 fish species. After the samples were stored at 25℃ for 12 hr, histamine was detected in 35 fish species at 50 mg/kg or more. These fish species might potentially be related to histamine poisoning. In addition, the effect of frozen storage at -45℃ on histamine formation was examined. Although histamine was formed in some fish species, and Photobacterium damselae and Photobacterium iliopiscarium were isolated from the frozen samples, the amount of histamine formed in the model samples was reduced in all tested fish species after frozen storage. Therefore frozen storage of fish may be effective to control histamine formation, even though histamine forming bacteria survived under these conditions.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
