Inhibitory effects of high-hydrostatic-pressure treatments on histamine production in mackerel (Scomber japonicus) muscle inoculated with Morganella morganii and Photobacterium phosphoreum

Histamine or scombroid fish poisoning is caused by ingestion of histamine in spoiled fish, which arises because of the activity of bacterial histidine decarboxylase (HDC), resulting in allergy-like symptoms. To investigate the inhibitory effects of HHP on the activity of HDC, crude HDC extracts were...

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Veröffentlicht in:	Food control 2013-12, Vol.34 (2), p.307-311
Hauptverfasser:	Kim, Dong-Hyun, Kim, Koth-Bong-Woo-Ri, Ahn, Dong-Hyun
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Brackish Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology High hydrostatic pressure Histamine Histidine decarboxylase ingestion mackerel Mackerel muscle Marine microbial growth Morganella morganii muscles Photobacterium phosphoreum poisoning Scomber japonicus
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Beschreibung
Zusammenfassung:	Histamine or scombroid fish poisoning is caused by ingestion of histamine in spoiled fish, which arises because of the activity of bacterial histidine decarboxylase (HDC), resulting in allergy-like symptoms. To investigate the inhibitory effects of HHP on the activity of HDC, crude HDC extracts were prepared from Morganella morganii and Photobacterium phosphoreum, and subjected to HHP (100–400 MPa) or were left untreated (controls). Pressure levels of up to 200 MPa did not significantly affect the activity of crude HDC in M. morganii (
ISSN:	0956-7135 1873-7129
DOI:	10.1016/j.foodcont.2013.04.032