魚肉中のアミンの生成について-VII : 解凍魚肉中のヒスタミンの生成に対する凍結の影響

概要

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The histamine formation in the thawed fish muscle, which had been kept in the frozen state under various conditions, was examined. It was found that appearance of histamine was delayed and depressed in the thawed muscle, whereas no appreciable difference between the thawed and fresh muscles was observed in the course of deterioration judged by the increase of ammonia and mercuric chloride reaction. The depression effect of freezing varied according to the storage period or temperature, and little histamine was produced in the fish thawed after being frozen for long time or at a lower temperature (Figs. 1, 2 and 3). As the inoculation of spoiled fish muscle (suspension) resulted in the accerelation of histamine formation in the thawed muscle to the level observed on the fresh muscle, the depression effect may be attributable to the destruction of histamine producing-bacteria by low temperature (Figs. 4 and 5).
公益社団法人日本水産学会の論文