한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제18권3호
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- Pages.214-218
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- 1985
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
생선과 생선통조림의 히스타민, 전휘발성염기 및 트리메틸아민 함량
Contents of Histamine, Total Volatile Bases and Trimethylamine in Fresh Fish and Canned Fish Products
- LEE S. Y. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology (KAIST)) ;
- BYUN S. M. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology (KAIST)) ;
- CHUNG J. R. (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology (KAIST)) ;
- PARK D. Y. (Department of Home Economics Education, Dong Guk University)
- 발행 : 1985.05.01
초록
서울 근교의 유통과정에서 생선 및 생선 통조림을 선발하여 히스타민, 총 휘발성 염기 및 트리메틸아민의 함량을 계절에 따라 조사하였다. 생선의 경우 히스타민은 육중에
A survey was made to determine seasonal variation of histamine, total volatile base and trimethylamine levels in a number of fresh fish and canned fish products as available through present distribution systems in Seoul area in order to assess potential danger of histamine poisoning related problems. Data obtained indicated that those products as available in present distribution systems should present no potential danger of histamine poisoning related problems.
키워드