Changes of Histamine Contents in the Muscle of Dark-Fleshed Fishes during Storage and Processing Changes of Histamine Contents in the Muscle of Mackerel Pike

적색육어류의 저장 및 가공중의 histamine 함량의 변화 一꽁치에 있어서의 변화-

Histamine has been known to be one of the causative materials of allergy-like food poisoning from eating of the meat of the dark-fleshed fishes. In the previous study, we had reported the changes of histamine contents fin three kinds of the dark-fleshed fishes. The present paper was also conducted to investigate the changes of the histamine contents in the mackerel pike, and compare with the white-fleshed fish, spanish mackerel, under different condition of storage and processing. The formation of histamine in the muscle of mackerel pike was markedly higher than spanish mackerel. Referring to temperature, the formation of histamine at $12^{\circ}C$ was observed more rapid than that at $2^{\circ}C$. In the muscle of mackerel pike, the histamine contents reached the levels of 98.3mg/100g for at the storage for 5 days at $12^{\circ}C$. But in that of spanish mackerel, the content showed the level of 4.9mg/100g at the storage 7 days at $12^{\circ}C$. The histamine contents in sun dried products of the samples were higher than those of rat-materials, salted or hot-air dried products.

적색육어류인 꽁치와 백색육어류인 삼치를 시료로하여 선도별에 따라, 또 제품별(일건품, 열풍건조품, 염장품)에 따라 histamine 함양의 소장에 대하여 비교 검토한 결과는 다음과 같다. 1. Histamine 생성은 꽁치가 삼치보다 훨씬 많았다(삼치의 약 60배). 2. 봉치는 초기 부패점(VBN 약 35mg/100g) 부근에서 histamine이 약 100mg/100g에 달하는 경향을 나타내 였다. 3. 제품별로 보면 꽁치, 삼치 모두 일건품일 때histamine양이 가장 많이 생성되었고, 염장품이 열풍건조품보다 다소 많은 경향을 보였으며 삼치의histamine양은 꽁치에 비하여 거의 무시될 정도의 양이었다.