食塩添加マイワシの貯蔵中における耐塩性ヒスタミン生成菌および不揮発性アミンの消長

• 八並 一寿

  玉川大学農学部

• 越後 多嘉志

  玉川大学農学部

書誌事項

タイトル別名

• Studies on Halotolerant and Halophilic Histamine-Forming Bacteria-III. Changes in the Number of Halotolerant Histamine-Forming Bacteria and Contents of Non-Volatile Amines in Sardine Meat with Addition of NaCl.
• 食塩添加マイワシの貯蔵中における耐塩性ヒスタミン生成菌および不揮発性アミンの消長〔英文〕
• ショクエン テンカ マイワシ ノ チョゾウチュウ ニ オケル タイエンセイ ヒ

抄録

This study was carried out to investigate whether or not halotolerant histamine (Hm)-forming bacteria could produce Hm and some non-volatile amines in sardine products containing a high concentration of NaCl. The total number of Hm-forming and halotolerant bacteria and the contents of non-volatile amines of each sample were measured in composite samples of sardine with the addition of 2 or 12% NaCl. Hm, cadaverine (Cad), and tyramine were not detected in any of the samples before storage. The contents of Cad and Hm increased rapidly during storage at 30°C in the samples with 2% NaCl added. Hm, putrescine, and Cad were formed during storage at 30°C in the sample with 12% NaCl added, in which the number of halotolerant Hm-forming bacteria varied from less than 10/g to 10⁴/g. It is suggested that halotolerant Hm-forming bacteria producenon-volatile amines in sardine meat with 12% NaCl added.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 59 (1), 123-127, 1993

  公益社団法人 日本水産学会

キーワード

• Aquatic Science

詳細情報

• CRID: 1390282681388192768
• NII論文ID: 130001545763
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.59.123
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 3811854
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030512130
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3811854
• 本文言語コード: en
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可