Histamine stability in Rihaakuru at -80, 4 and 30 °c

Naila, A., Flint, S., Fletcher, G.C., Bremer, P.J. and Meerdink, G. (2012) Histamine stability in Rihaakuru at -80, 4 and 30 °c. Food Chemistry, 135 (3). pp. 1226-1229. ISSN 0308-8146

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Abstract

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 °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. © 2012 Elsevier Ltd. All rights reserved.

Additional Information: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 °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. © 2012 Elsevier Ltd. All rights reserved.
Keywords:Bacteria, Enzymes, Histamine, Histidine, Rihaakuru
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
C Biological Sciences > C110 Applied Biology
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:7215
Deposited On:08 Jan 2013 11:46

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