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http://dx.doi.org/10.5657/KFAS.2013.0733

Inhibitory Effect of High Hydrostatic Pressure Treatments on Histamine Production in Mackerel Scomber japonicus  

Kang, Bo-Kyeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University)
Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University)
Kim, Dong-Hyun (Hydro colloid Div. MSC co. Ltd.)
Jung, Seul-A (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Bark, Si-Woo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Bo-Ram (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Park, Hong-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Byun, Myung-Woo (Department of Culinary Nutrition, Woosong University)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.46, no.6, 2013 , pp. 733-738 More about this Journal
Abstract
This study investigated the inhibitory effect of high hydrostatic pressure (HHP) treatments on histamine production in mackerel Scomber japonicus. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet (stored at $4^{\circ}C$ for 25 days) were examined under HPP (200, 300, and 400 MPa). HPP treatments reduced viable cell counts by 2-3 log cycles during storage. Viable cells of mackerels treated with 400 MPa did not appear for 5 days. Histamine production was nearly suppressed by 300 and 400 MPa HPP treatments after 25 days. Furthermore, mackerels treated with HPP showed significantly lower VBN values compared with the control. Additionally, pH values were not affected by the treatments during storage periods. These results suggest that HPP treatment decreased histamine contents in mackerel muscles. Based on our results, HPP treatment may reduce scombroid fish poisoning by decreasing histamine production in mackerel during $4^{\circ}C$ storage.
Keywords
Histamine; Mackerel; High Hydrostatic Pressure; Scomber japonicus;
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Times Cited By KSCI : 9  (Citation Analysis)
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