Journal ArticleDOI
Volatile Acids, Succinic Acid, and Histamine as Indices of Decomposition in Tuna
About:
This article is published in Journal of AOAC International.The article was published on 1956-08-01. It has received 8 citations till now. The article focuses on the topics: Succinic acid & Tuna.read more
Citations
More filters
Book ChapterDOI
Histamine (?) Toxicity from Fish Products
Arnold Sh,Brown Wd +1 more
TL;DR: This chapter discusses about histamine toxicity from fish products, generally involves the ingestion of scombroid fish from the families Scomberesocidae and Scombridae, and the use of ammonia levels as a freshness indicator becomes unreliable when fish are kept at a room temperatures of 20°C.
Journal ArticleDOI
Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis)
D H Yoshinaga,H A Frank +1 more
TL;DR: Spoilage in skipjack tuna (Katsuwonus pelamis) was studied under controlled conditions by incubating whole, fresh fish in seawater at 38 degrees C, the optimum temperature for histamine formation.
Book ChapterDOI
Food quality as determined by metabolic by-products of microorganisms.
TL;DR: This chapter discusses the background dominant spoilage flora, and chemical indicators of microbial spoilage of: chemical indicator of quality for foods with high protein content, chemical indicatorsOf quality for Foods with high fat content, andChemical indicators ofquality for foodsWith high carbohydrate content.
Nomograph for Estimating Histamine Formation in Skipjack Tuna at Elevated Temperatures
TL;DR: Yoshinaga and Frank as mentioned in this paper constructed a scale to estimate the histamine level in skipjack tuna, providing an indication of the extent of spoilage after exposure to warm conditions, which is recommended that such a scale be used as a guide on fishing vessels to estimate histamine formation.