[Survey of histamine content in seafood on the market].
[Survey of histamine content in seafood on the market].
复制标题
DOI：
10.3358/shokueishi.46.127
复制
发表时间：
2005-06
期刊：
影响因子：
--
通讯作者：
K. Kan;H. Ushiyama;T. Shindo;Kazuo Saito
中科院分区：
文献类型：
--
作者：
K. Kan;H. Ushiyama;T. Shindo;Kazuo Saito
东京20年来几乎每年都会发生涉及组胺的食物中毒事件，通常是由于摄入了瘦肉鱼类，如沙丁鱼、鲭鱼、竹荚鱼等。因此，我们对市场上637个样品中的组胺和4种非挥发性胺（酪胺、腐胺、尸胺、亚精胺）的含量进行了调查。检查组胺含量为 5 mg/100 g 及以上的样品的水分活度。 66、43、26、64和5个样品中检出组胺、酪胺、腐胺、尸胺和亚精胺，检出范围分别为5-340、5-51、5-42、5-180和5-8 mg/100 g。大多数检测到组胺的样品是半干的圆沙丁鱼和剖开的沙丁鱼。 24个检出组胺的半干沙丁鱼和裂片沙丁鱼样品的水分活度在0.68-0.96之间。
Food poisoning involving histamine has occurred almost every year for 20 years in Tokyo, and is usually due to ingestion of fish with lean meat, such as sardine, mackerel, horse mackerel and so on. Therefore, we were investigated the levels of histamine and 4 non-volatile amines (tyramine, putrescine, cadaverine, spermidine) in 637 samples on the market. The water activity of samples in which histamine was detected at 5 mg/100 g and over was examined. Histamine, tyramine, putrescine, cadaverine and spermidine were detected in 66, 43, 26, 64 and 5 samples, and the detection ranges were 5-340, 5-51, 5-42, 5-180 and 5-8 mg/100 g, respectively. Most of the samples in which histamine was detected were semi-dried round and split sardine. Water activity of 24 samples of semi-dried round and split sardine in which histamine was detected was in the range of 0.68-0.96.