TY - JOUR
T1 - Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature
AU - RODRIGUEZ‐JEREZ, J. J.
AU - LOPEZ‐SABATER, E. I.
AU - HERNANDEZ‐HERRERO, M. M.
AU - MORA‐VENTURA, M. T.
PY - 1994/1/1
Y1 - 1994/1/1
N2 - We studied the changes in counts of mesophilic, psychrotrophic, entera‐bacteria, sulphite‐reducing and Vibrio microorganisms in commercial samples of Spanish semipreserved anchovies. The influence of NaCl, oxygen concentration and pH on bacterial growth and histamine, putrescine and cadaverine formation were also studied. Notable histamine formation was detected in samples incubated at 20°C and preserved in olive oil (443.68 ppm‐3012.13 ppm). This accumulation was probably caused by the conditions of the product, pH 5–6, relatively low NaCl (< 15%), and permissive temperature (product not refrigerated). Correlation between the microorganisms and histamine formation was not clear. Histamine was produced by too high storage temperatures but not by the ripening process. Copyright © 1994, Wiley Blackwell. All rights reserved
AB - We studied the changes in counts of mesophilic, psychrotrophic, entera‐bacteria, sulphite‐reducing and Vibrio microorganisms in commercial samples of Spanish semipreserved anchovies. The influence of NaCl, oxygen concentration and pH on bacterial growth and histamine, putrescine and cadaverine formation were also studied. Notable histamine formation was detected in samples incubated at 20°C and preserved in olive oil (443.68 ppm‐3012.13 ppm). This accumulation was probably caused by the conditions of the product, pH 5–6, relatively low NaCl (< 15%), and permissive temperature (product not refrigerated). Correlation between the microorganisms and histamine formation was not clear. Histamine was produced by too high storage temperatures but not by the ripening process. Copyright © 1994, Wiley Blackwell. All rights reserved
KW - anchovies
KW - cadaverine
KW - histamine
KW - microbes
KW - putrescine
U2 - 10.1111/j.1365-2621.1994.tb08175.x
DO - 10.1111/j.1365-2621.1994.tb08175.x
M3 - Article
SN - 0022-1147
VL - 59
SP - 993
EP - 997
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -