赤身魚類缶詰中のヒスタミン含量

概要

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By determining the histamine content in the canned albacore and skipjack whose quality was judged by organoleptic rating, it was examined whether histamine can be a suitable quality index or not. Histamine became high in content as the quality of canned meat lowered. The hypoxanthine ratio was found out to be better quality index of canned albacore and skipjack than histamine content. Histamine content was determined in the canned albacore, skipjack, mackerel, sardine and saury pike purchased from the retail market. In the cannde meat of albacore classified as fancy, 0.7 to 1.3mg/100g of histamine was detected. and in the canned albacore flakes, 1.5 to 5.2 mg/100g of histamine was determined . Histamine was detected in concentrations of 1.4 to 3.6mg/100g in canned skipjack, 2.0 to 4.0mg/100g in canned mackerel, 2.5 to 4.8mg/100g in canned sardine, and 2.4 to 5.5mg/100g in canned saury pike, respectively. The amount of histamine in the canned red meat fish determined in this study is far less than that inducing allergy-like food posioning, and from the standpoint of food hygiene these canned meats are judged to be safe and wholesome.
日本水産學會の論文