Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus)

@inproceedings{Rodtong2005HistamineAA,
  title={Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus)},
  author={Sureelak Rodtong and Siriwan Nawong and Jirawat Yongsawatdigul},
  year={2005}
}
Abstract Accumulation of histamine, trimethylamine (TMA), and total volatile base nitrogen (TVB-N), as well as microbial population incidence in Indian anchovy ( Stolephorus indicus ) during storage in ice and at 15 and 35 °C were investigated. Histamine was as low as 1.9 mg/100 g in 15 days at ice storage, but it increased to 19.0 mg/100 g after 32 h at 15 °C. Histamine rapidly increased to 25.4 mg/100 g when stored at 35 °C for 8 h. TVB-N and TMA began to sharply increase after 11 days in ice… CONTINUE READING

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