한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제15권3호
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- Pages.191-198
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
적색육어류통조림의 Histamine함량에 관한 연구
Studies on the Histamine Contents in the Canned Dark-fleshed Fishes
- KOH Kwang-Bae (Department of Food Science and Technology, National Fisheries University of Busan) ;
- PARK Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Busan)
- 발행 : 1982.08.01
초록
적색육어류인 고등어 및 정어리를 원료로 하여 원료의 선양별로 보일드통조림을 제조하였을 때 그 제조과정 및 제품의 저장기간과 저장온도별에 따른 histamine함량의 소장에 대하여 실험
Histamine has been known to be one of the causative materials of allergy-like food poisoning from the dark-fleshed fishes. In the early stage of spoilage, the dark-fleshed fishes have been known to be accumulated the level of 100mg/100g associated with outbreak of allergy-like poisoning. The present paper was conducted to elucidate the changes of histamine content in the canned boiled dark-fleshed fishes, such as common mackerel, Scomber japonicus, and sardine, Sardinops melanosticta, under different condition of processing and storage. Additionally, histamine content was determined in the canned boiled common mackerel, sardine and mackerel pike purchased from the supermarket. The results summarized are as follows : Changes of histamine content during storage of the canned fishes were nearly not found. The both factors of the storage time and temperature were not to the histamine content. Histamine was detected in concentrations of 7.24 to 14mg/100g in the canned sardine, 11.38 to 28. 8mg/100g in the common mackerel, and 13.88 to 21mg/100g in the canned mackerel pike purchased from the supermarket. The amount of histamine in the canned dark-fleshed fishes is less than that of inducing allergy-like food poisoning, and from the viewpoint of food hygiene these canned fishes are assessed to be safe.
키워드