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KMID : 0378019810240090099
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New Medical Journal
1981 Volume.24 No. 9 p.99 ~ p.106
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Survey of the Histamine Content in Various Fresh Fishes and Fish Products
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Abstract
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Various fresh fishes, dry-salted horse-mackerel and canned fishes in the same pelagic fishes were purchased to investigate the relationship between the histamine content and the degree of freshness (TVB, TMA, Organoleptic score) regarding seasonal changes or manufactures.
The results obtained were as follows:
1) There was a little difference in the histamine content due to the species in the same pelagic fishes but no significance.
2) The histamine content was very low in the fresh fishes collected in the mid-winter and early-spring while was significantly increased in the mid-summer.
3) In the dry-salted horse-mackerel purchased in the mid-summer, histamine, TVB and TMA values were high comparing with those of the fresh fishes in the same season but histamine level was far from the recognized toxic level.
4) In the case of the canned fishes, there were high variations in the histamine content regarding manufactures and histamine level was higher than that of the both fresh and dry-salted fishes according to the degree of freshness.
From the above results, it was concluded that the fresh and dry-salted fishes would develop sufficient histamine to lead histamine intoxication due to the state of preservation and the canned fishes would potentially be capable of developing histamine enough to
produce intoxication symptoms.
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KEYWORD
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