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KMID : 1023520170400010035
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Korean Journal of Veterinary Service
2017 Volume.40 No. 1 p.35 ~ p.40
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Investigating changes of histamine content in salted mackerel - on storage containers -
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Moon Bag-Sou
Nam Hwa-Jung
Jang Seung-Eun
Yeo Eun-Young
Lee Eun-Ju
Kim Ji-Sun
Kim Jung-Im
Song Jea-Yong
Cho Nam-Gue
Lee Sung-Mo
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Abstract
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In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time-related changes of histamine content, total aerobic bacteria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at 4°C, 24°C and -20°C for 10 days. Histamine formation was continuously increased with passing time during storage at 4°C, whereas it was decreased after 3 days during storage at 24°C. The initial value of histamine was maintained during storage at -20°C for 10 days. During storage at 4°C, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag＜zipper bag＜clean bag during storage at 4°C.
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KEYWORD
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Histamine, Total aerobic bacteria, Coliform, Mackerel, Storage container, Time-related change
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