Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures
Kim, S.H. ; Price, R.J. ; Morrissey, M.T. ; Field, K.G. ; Wei, C.I. ; An, H.
Oxford, UK : Blackwell Publishing Ltd
Published 2002
Oxford, UK : Blackwell Publishing Ltd
Published 2002
| ISSN: |
1750-3841
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Morganella morganii was studied for its growth and histamine formation in mackerel, albacore, mahi-mahi, and salmon stored at various temperatures from -30 °C to 37 °C. The optimal temperature for histamine formation was 25 °C. Mackerel, albacore, and mahi-mahi were shown as good substrates for histidine decarboxylation by M. morganii at elevated temperatures (〉 15 °C). M. morganii inoculated in all fish species including salmon formed histamine above the FDA guideline. Their growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was controlled only by frozen storage. Although histamine was not detected in any frozen samples, it accumulated rapidly in the previously frozen fish stored at 25 °C.
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| Type of Medium: |
Electronic Resource
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| URL: |