いわし糠漬け製造工程中におけるヒスタミンの消長

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A large amount of histamine (Hm) was sometimes found in commercial products of rice-bran pickles of sardine. In order to elucidate the reason of the accumulation of Hm in the products, changes in the Hm contents of rice-bran of sardine prepared from high and low quality raw materials were examined during curing for eleven months. Volatile basic-nitrogen (VB-N) and pH were also determined. Hm was analyzed by gas liquid chromatography. The results, VB-N increased rapidly during the first five months of curing and reached the maximum level after nine months. While, pH was decreased gradually to acidic side and reached 5.5-5.6 after three months of curing and then increased beyond the level of pH 8.0 after tenmonths. The content of Hm increased for up to several months of curing, and amounted to the highest level of 46.4mg/100g through the curing period. After eleven months of curing, however, the content of Hm decreased less than 1.5mg/100g. In this stage, only a small amount of histidine remained in the product. These results suggested that the pH and temperature influenced the accumulation of Hm in the rice-bran products of sardine in an early stage of curing because of the relative low pH (5.5) and high temperature (20°C) which were favorable for action of bacterial decarboxylase. On the other hand, decrease in Hm contents in a later stage of curing seemed to be due to increasing pH (8.0) favorable for the action of bacterial histaminase. The accumulation of Hm was recognized in the products prepared from low quality raw material rather than that of high quality one.
日本水産學會の論文

いわし糠漬け製造工程中におけるヒスタミンの消長

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