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The storage of mackerel ( Scomber scombrus ). Development of histamine and rancidity
Author(s) -
Hardy Roy,
Smith James G. M.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270702
Subject(s) - scomber , mackerel , fishery , food science , fish <actinopterygii> , histamine , chemistry , biology , endocrinology
A method for estimating histamine in spoiling mackerel is given and the results for fish stored at ambient temperature, in ice and frozen storage are reported. Peroxide values are also reported for mackerel that has been processed in a number of different ways and stored at −14, −21 and −29°C for up to 1 1/2 years. The possibility of histamine being the causative agent of disorders from eating spoilt mackerel is discussed.