염장고등어의 히스타민 변화 조사 -보관용기 중심으로-
Investigating changes of histamine content in salted mackerel - on storage containers -
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초록
In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time–related changes of histamine content, total aerobic bac-teria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at 4°C, 24°C and −20°C for 10 days. Histamine formation was continuously increased with passing time during storage at 4°C, whereas it was decreased after 3 days during storage at 24°C. The initial value of histamine was maintained during storage at −20°C for 10 days. During storage at 4°C, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag＜zipper bag＜clean bag during storage at 4°C.
Abstract
In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time–related changes of histamine content, total aerobic bac-teria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at 4°C, 24°C and −20°C for 10 days. Histamine formation was continuously increased with passing time during storage at 4°C, whereas it was decreased after 3 days during storage at 24°C. The initial value of histamine was maintained during storage at −20°C for 10 days. During storage at 4°C, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag＜zipper bag＜clean bag during storage at 4°C.
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