頁籤選單縮合
題 名 | Histamine Production by Raoultella ornithinolytica in Mahi-Mahi Meat at Various Storage Temperatures |
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作 者 | Lin, Chung-saint; Kung, Hsien-feng; Lin, Chia-min; Tsai, Hsin-chuan; Tsai, Yung-hsiang; | 書刊名 | Journal of Food and Drug Analysis |
卷 期 | 24:2 2016.04[民105.04] |
頁 次 | 頁305-310 |
分類號 | 341.91 |
關鍵詞 | Histamine; Histamine-forming bacteria; Mahi-mahi; Raoultella ornithinolytica; |
語 文 | 英文(English) |
英文摘要 | Mahi-mahi meat was inoculated with Raoultella ornithinolytica at 5.0 log CFU/g and stored at −20°C, 4°C, 15°C, 25°C, or 37°C to investigate bacterial growth and formation of total volatile base nitrogen and histamine in mahi-mahi meat. R. ornithinolytica grew rapidly in samples stored at temperature above 15°C. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 25°C and 37°C within 12 hours as well as those stored at 15°C within 48 hours. The total volatile base nitrogen contents increased to higher than the index level (30 mg/100 g) for fish decomposition at 25°C within 48 hours and 37°C within 24 hours. However, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C or below. Once the frozen mahi-mahi samples stored at −20°C for 2 months were thawed and stored at 25°C after 24 hours, histamine started to accumulate rapidly (>50 mg/100 g of fish). |
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