魚肉中のアミンの生成について - I : 魚介肉の鮮度低下に伴うヒスタミン及びチラミンの生成
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概要
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The occurrence of histamine and tyramine in the course of deterioration of 15 species of aquatic animal foods stored at room temperature of summer and autumn, was investigated by paper chromatography in correlation with ammonia content of these fishes. 1) The lowering of the freshness of fish and shell-fish muscle was accompanied by the production of histamine and tyramine with the preceding occurrence of histamine to that of tyramine, but in the case of octopus and ear-shell the occur-rence of the latter preceded the former. And in shrimp and spuid almost no both amines were produced. 2) The production of histamine in fish muscle during spoilage varied according to the difference of fish species, and it seemed to be remarkable in sardine and bonito. Histamine was detected when ammonia content of fish muscle arrived at 10 to 21 mg %, generally 15 to 20 mg %, this relation being kept fairly constant notwithstanding the shifting room tempreatures of summer and autumn.
- 1956-12-30
論文 | ランダム
- 静粛工学
- アスベスト代替有機高温断熱材の開発
- 外国国債のデフォルトと債券要項、CDS、信用格付、その他の法的諸問題 (特集 ヨーロッパ金融危機の波及とクロスボーダー化の諸問題)
- 3倍の記録容量を達成できる--光ディスクの高密度記録に挑む--SHGレ-ザが実用化への橋渡し (マルチメディア時代のキ-デバイス--青色デバイス革命) -- (青色LD編)
- 記録のデジタル化と高密度化が課題のハイビジョン・ビデオディスク (ハイビジョンをつくる部品・デバイス)