title: [Histamine formation in Japanese marine fish species and the effect of frozen storage].
abstract: To investigate histamine formation in Japanese marine fish, model samples were made from fish meat mixed with intestines of commercial 73 fish species. After the samples were stored at 25℃ for 12 hr, histamine was detected in 35 fish species at 50 mg/kg or more. These fish species might potentially be related to histamine poisoning. In addition, the effect of frozen storage at -45℃ on histamine formation was examined. Although histamine was formed in some fish species, and Photobacterium damselae and Photobacterium iliopiscarium were isolated from the frozen samples, the amount of histamine formed in the model samples was reduced in all tested fish species after frozen storage. Therefore frozen storage of fish may be effective to control histamine formation, even though histamine forming bacteria survived under these conditions.
authors.affiliation: Course of Marine Science Tokai University Graduate School of Marine Science and Technology.
authors.forename: Ryota
authors.initials: R
authors.lastname: Hayakawa
authors.forename: Naoki
authors.initials: N
authors.lastname: Kobayashi
authors.forename: Noboru
authors.initials: N
authors.lastname: Kato
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Hara-Kudo
authors.forename: Emiko
authors.initials: E
authors.lastname: Araki
mesh_terms: D000818:Animals; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D061353:Food Storage; D005615:Freezing; D006632:Histamine / Q000032:analysis* / Q000096:biosynthesis / Q000506:poisoning; D007564:Japan; D010776:Photobacterium / Q000302:isolation & purification / Q000378:metabolism; D013696:Temperature; D013997:Time Factors
chemical_list: D006632:Histamine