Histamine stability in Rihaakuru at-80, 4 and 30 degrees C

作者：Naila Aishath^*; Flint Steve; Fletcher Graham C; Bremer Phil J; Meerdink Gerrit

来源：Food Chemistry, 2012, 135(3): 1226-1229.

DOI：10.1016/j.foodchem.2012.05.066

• Rihaakuru
• Histidine
• Histamine
• Enzymes
• Bacteria

Rihaakuru is a shelf stable fish paste product formed from a fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10 months at either -80, 4 or 30 degrees C. This appears to be a property of the product as histamine solutions are reported to be stable, at least under frozen storage. The risk of histamine food poisoning due to Rihaakuru may reduce during the storage of the product.

• 出版日期2012-12-1