Evaluation of histamine profile in Thunnus thynnus processed seafoods

Veterinary Research Communications

Volumn 32, Issue SUPPL. 1, 2008, Pages

  Mercogliano, Raffaella ^a,b   Anastasio, A ^a   Colarusso, G ^a   Marrone, R ^a   Cortesi, M L ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Facolta di Medicina Veterinaria   (Italy)

Author keywords

Histamine; Processed seafoods; Thunnus thynnus

Indexed keywords

HISTAMINE;

CONCENTRATION (PARAMETERS); CONFERENCE PAPER; CONTROLLED STUDY; COOKED FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; RAW FOOD; SEA FOOD;

ANIMALS; COOKERY; FISHES; FOOD HANDLING; HISTAMINE; MEAT; MEAT PRODUCTS; MUSCLE, SKELETAL; SEAFOOD; TUNA;

THUNNUS THYNNUS;

EID: 52049100889     PISSN: 01657380     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11259-008-9141-z     Document Type: Conference Paper

References (4)

1. Auerswald L., Morren C., Lopata A.L., 2006. Histamine levels in seventeen species of fresh and processed South African seafood. Food Chemistry, 98, 231-239.
2. Ben-Gigirey B., Vieites Baptista de Sousa J.M., Villa T.G., Barros-Velasquez J., 2000. Characterization of biogenic amine-prducing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna. International Journal of Food Microbiology, 57, 19-31.
3. Emborg J. and Dalgaard P., 2006. Significant histamine formation in tuna (Thunnus albacares at 2°C, effect of vacuum and modified atmosphere packing on psychrotolerant bacteria. Journal of Food Protection, 694, 897-906.
4. Kerr M., Lawicki P., Aguirre S., Rayner C., 2002. Effect of storage condition on hystamine formation in fresh and canned Tuna. Public Health Division, Victorian Government Department of Human Services, 1-17.