The storage of mackerel (Scomber scombrus). Development of histamine and rancidity

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 1976 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 27, pages 595-599 (issn: 0022-5142, eissn: 1097-0010,

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Authors: R, Hardy; J G, Smith;

doi: 10.1002/jsfa.2740270702

pmid: 957608

The storage of mackerel (Scomber scombrus). Development of histamine and rancidity

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Abstract

AbstractA method for estimating histamine in spoiling mackerel is given and the results for fish stored at ambient temperature, in ice and frozen storage are reported. Peroxide values are also reported for mackerel that has been processed in a number of different ways and stored at −14, −21 and −29°C for up to 1 1/2 years. The possibility of histamine being the causative agent of disorders from eating spoilt mackerel is discussed.

Keywords

Foodborne Diseases, Fish Products, Temperature, Animals, Frozen Foods, Histamine, Peroxides

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