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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27232

Title: Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria
Authors: Yung-Hsiang Tsai;Chueh-Yueh Lin;Liang-Tan Chien;Tsong-Ming Lee;Cheng-I Wei;Deng-Fwu Hwang
Contributors: NTOU:Department of Food Science
Keywords: Histamine;Bacillus spp.;Histamine-formingbacteria;Fermentedfishproducts
Date: 2006
Issue Date: 2011-10-21T02:24:03Z
Publisher: Food Chemistry
Abstract: Abstract:Twenty-seven imported fermentedfishproducts from Southeast Asian countries and sold in the supermarkets inTaiwan, including fish sauce, fish paste and shrimp paste, were tested to determine the occurrence ofhistamineandhistamine-formingbacteria. The levels of pH, salt content, total volatile basic nitrogen, trimethylamine, and aerobic plate count in all samples ranged from 4.8% to 6.5%, 16.2% to 45.3%, 51 to 275 mg/100 g, 5.4 to 53.9 mg/100 g and 1.0 to 4.2 log CFU/g, respectively. The average content for each of eight different biogenic amines in all samples was less than 90 ppm, except for histamine which has an average content of 394 ppm infish sauce, 263 ppm infish paste, and 382 ppm in shrimp paste. Most of the tested fermentedfishproducts (92.6%) had histamine levels greater than the FDA guideline of 50 ppm, while seven of them (25.9%) contained >500 ppm ofhistamine. Although Bacillus coagulansandBacillus megaterium were identified as the two histamine-producing bacteria capable of producing 13.7 and 8.1 ppm ofhistamine, respectively, in trypticase soy broth broth supplemented with 1.0% l-histidine, they were not determined to be the main contributors to histamine accumulation in these fermentedfishproducts.
Relation: 98(1), pp.64-70
URI: http://ntour.ntou.edu.tw/handle/987654321/27232
Appears in Collections:[食品科學系] 期刊論文

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