Spoilage and histamine in whole Pacific herring (Clupea harengus pallasi) and pink salmon (Oncorhynchus gorbuscha) fillets

Journal of Food Safety

Volumn 19, Issue 1, 1999, Pages 45-55

  Crapo, Charles ^a   Himelbloom, Brian ^a  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SAFETY; FOULING CONTROL; HISTAMINE; MICROORGANISM DETECTION; NITROGEN; SPOILAGE;

CLUPEA HARENGUS; ONCORHYNCHUS GORBUSCHA;

EID: 0032923599     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1999.tb00233.x     Document Type: Article

References (24)

1. th Ed. AOAC International, Gaithersburg, MD.
2. BATEMAN, R.C., ELDRIGE, D., WADE, S., MCCOY-MESSER, J., JESTER, E. and MOWDY, D. 1994. Copper chelation assay for histamine in tuna. J. Food Sci. 59(3), 517-518, 543.
3. CONWAY, E.J. 1950. Microdiffusion Analysis and Volumetric Error, 3rd Ed., Crosby, Lockwood and Son, Ltd., London.
4. CRAPO, C. and ELLIOT, E. 1987. Salmon Quality: The Effects of Elevated Refrigerated Seawater Chilling Temperatures. Marine Advisory Bulletin No. 34, 12 pp. University of Alaska Sea Grant College Program, Fairbanks.
5. FDA. 1995. Decomposition and Histamine - Raw, Frozen Tuna and Mahi-Mahi; Canned Tuna; and Related Species, Section 540.525. In Compliance Policy Guides Manual, 4 pp. U.S. Dept. of Health and Human Services, Food and Drug Administration, Washington, DC.
6. FDA. 1998. Fish and Fisheries Products Hazards and Controls Guide, 2nd Ed. U.S. Dept. of Health and Human Services, Food and Drug Administration, Washington, DC.
7. FERNANDEZ-SALGUERO, J. and MACKIE, I.M. 1987. Comparative rates of spoilage of fillets and whole fish during storage of haddock and herring as determined by the formation of non-volatile and volatile amines. Int. J. Food Sci. Tech. 22, 385-390.
8. GAJEWSKA, R. and GANOWIAK, Z. 1992. Histamine and trimethylamine contents as freshness indicators for fish and fish products. Roczniki Panstwowego Zakladu Higieny 43, 245-251.
9. GANCEL, F., DZIERSZINSKI, F. and TAILLEZ, R. 1997. Identification and characterization of Lactobacillus species isolated from fillets of vacuum-packed smoked and salted herring (Clupea harengus). J. Appl. Microbiol. 82, 722-728.
10. GANOWIAK, Z., GAJEWSKA, R. and LIPKA, E. 1990. Determination of the histidine decarboxylase activity and free histidine and histamine contents of fish meat. Roczniki Panstwowego Zakladu Higieny 41, 50-57.
11. GRAM, L., TROLLE, G. and HUSS, H.H. 1987. Detection of specific spoilage bacteria from fish stored at low (0C) and high (20C) temperatures. Intl. J. Food Microbiol. 4, 65-72.
12. HIMELBLOOM, B.H., BROWN, E.K. and LEE, J.S. 1991a. Microbiological evaluation of Alaska shore-based surimi production. J. Food Sci. 56, 291-293, 314.
13. HIMELBLOOM, B.H., BROWN, E.K. and LEE, J.S. 1991b. Microorganisms isolated from surimi processing operations. J. Food Sci. 56, 299-301.
14. HOLT, J.G. (Ed-in-Chief). 1986. Bergey's Manual of Systematic Bacteriology. Williams and Wilkins, Baltimore.
15. KOŁAKOWSKA, A., CZERNIEJEWSKA-SURMA, B., GAJOWIECKI, L., LACHOWICZ, K. and ZIENKOWICZ, L. 1992. Effect of fishing season on shelf life of iced Baltic herring. In Quality Assurance in the Fish Industry, (H.H. Huss, M. Jakobsen and J. Liston, eds.) pp. 81-91, Elsevier, New York.
16. MAUGUIN, S. and NOVEL, G. 1994. Characterization of lactic acid bacteria isolated from seafood. J. Appl. Bacteriol. 76, 616-625.
17. MISLEVIC, P.B., BEUCHAT, L.R. and COUSIN, M.A. 1992. Yeasts and molds. In Compendium of Methods for the Microbiological Examination of Foods, 3rd Ed., (C. Vanderzant and D.F. Splittstoesser, eds.) pp. 239-249, American Public Health Assoc., Washington, DC.
18. MOLIN, G., STENSTROEM, I.M. and TERNSTROEM, A. 1983. The microbial flora of herring fillets after storage in carbon dioxide, nitrogen or air at 2 degree C.J. Appl. Bacteriol. 55, 49-56.
19. SAS. 1985. SAS Users Guide: Statistics. SAS Institute, Cary, NC.
20. SIDWELL, V.D. 1981. Chemical and Nutritional Composition of Finfishes, Whales, Crustaceans, Mollusks and Their Products. NOAA Technical Memorandum NMFS F/SEC-11. 432 pp. US Department of Commerce, Washington, DC.
21. STRATTON, I.E. and TAYLOR, S.L. 1991. Scombroid Poisoning, pp. 331-351. In Microbiology of Marine Food Products, (D.R. Ward and C. Hackney, eds.) Van Nostrand Reinhold, New York.
22. SUZUKI, S., KOBAYASHI, K. and TAKAMA, K. 1994. Occurrence of biogenic amines at different processing stages of dried herring. Fish. Sci. 60, 353-354.
23. TAYLOR, S.L. 1985. Histamine Poisoning Associated with Fish, Cheese and Other Foods, pp. 1-47, World Health Organization.
24. TAYLOR, S.L. and BUSH, R.K. 1988. Allergy by ingestion of seafoods. In Marine Toxins and Venoms, (A.T. Tu, ed.) pp. 149-183. Marcel Dekker, New York.