Formation of histamine in flying fish (hirundichthys coramandelensis) at ambient temperature and in ice
Formation of histamine in flying fish (hirundichthys coramandelensis) at ambient temperature and in ice
Date
1994
Authors
Vijayan, P.K.
Joseph, J.
Gopakumar, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of fisheries Technologists (India), Cochin
Abstract
Histamine formation in flying fish (Hirundichthys coramandelensis) at ambient
temperature (30±2°C) and in ice was studied along with other non-protein components and sensory qualities . The histamine content was within the limits on storage up to 9 h at ambient temperature, while at 11 h it was at the limit of acceptability . A positive relation was noticed between histamine content and TMAN-TVBN content as well as sensory qualities . During iced storage the histamine formation was negligible, reaching only 0 .22 mg 100g' fish by 17 days .
Description
Keywords
Histamine, flying fish, ambient temperature
Citation
fishery technology 1994: 31(2), 142-147