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Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi‐mahi, and Salmon at Various Storage Temperatures
Author(s) -
Kim S.H.,
Price R.J.,
Morrissey M.T.,
Field K.G.,
Wei C.I.,
An H.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10316.x
Subject(s) - morganella morganii , mackerel , albacore , chemistry , histamine , food science , histidine decarboxylase , fishery , bass (fish) , tuna , biology , histidine , fish <actinopterygii> , biochemistry , enterobacteriaceae , enzyme , escherichia coli , gene , endocrinology
Morganella morganii was studied for its growth and histamine formation in mackerel, albacore, mahi‐mahi, and salmon stored at various temperatures from ‐30 °C to 37 °C. The optimal temperature for histamine formation was 25 °C. Mackerel, albacore, and mahi‐mahi were shown as good substrates for histidine decarboxylation by M. morganii at elevated temperatures (> 15 °C). M. morganii inoculated in all fish species including salmon formed histamine above the FDA guideline. Their growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was controlled only by frozen storage. Although histamine was not detected in any frozen samples, it accumulated rapidly in the previously frozen fish stored at 25 °C.