Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30°C

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 203, Issue 1, 1996, Pages 71-76

  Shakila, R Jeya ^a   Vasundhara, T S ^a   Vijaya Rao, D ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Histamine; Histidine decarboxylase activity; Mackerel; Morganella morganii; Spices

Indexed keywords

BIOGENIC AMINE; HISTAMINE; HISTIDINE DECARBOXYLASE; PLANT EXTRACT; TURMERIC EXTRACT;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BIOSYNTHESIS; CINNAMOMUM ZEYLANICUM; CURCUMA LONGA; DRUG EFFECT; ENTEROBACTERIACEAE; FISH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METABOLISM; MICROBIOLOGY; SPICE;

ANALYSIS OF VARIANCE; ANIMALS; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMOMUM ZEYLANICUM; CURCUMA; ENTEROBACTERIACEAE; FISHES; HISTAMINE; HISTIDINE DECARBOXYLASE; MEAT; PLANT EXTRACTS; SPICES;

EID: 0030188369     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01267773     Document Type: Article

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