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• W2066852280 abstract "Journal of Food ScienceVolume 40, Issue 3 p. 516-519 EFFECT OF STORAGE TIME AND TEMPERATURE ON HISTAMINE CONTENT AND HISTIDINE DECARBOXYLASE ACTIVITY OF AQUATIC SPECIES W. J. EDMUNDS, W. J. EDMUNDS Dept. of Food Science, University of Georgia, Arhens, GA 30602Search for more papers by this authorR. R. EITENMILLER, R. R. EITENMILLER Dept. of Food Science, University of Georgia, Arhens, GA 30602Search for more papers by this author W. J. EDMUNDS, W. J. EDMUNDS Dept. of Food Science, University of Georgia, Arhens, GA 30602Search for more papers by this authorR. R. EITENMILLER, R. R. EITENMILLER Dept. of Food Science, University of Georgia, Arhens, GA 30602Search for more papers by this author First published: May 1975 https://doi.org/10.1111/j.1365-2621.1975.tb12518.xCitations: 37 Presented at the 34th Annual Meeting of the Institute of Food Technologists, New Orleans, La., May 12–15, 1974. The authors thank Wonda Bryan for technical assistance and Dr. G.O. Ware, University of Georgia, College of Agriculture Experiment Station Statistician for aid in statistical analysis of the data. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL REFERENCES CDC. 1973a. Scombroid fish poisoning in canned tuna fish—United States. Center for Disease Control. CDC Morbidity & Mortality Weekly Report 22: 69. CDC. 1973b. Follow-up on scombroid fish poisoning in canned tuna fish—United States. Center for Disease Control. CDC Morbidity & Mortality Weekly Report 22: 78. Dabrowski, T., Kolakowski, E. and Markiewicz, K. 1968. Histamine as an indicator of freshness of fish. 1. Change of imidiazole compounds in flesh of baltic herrings stored at 0–2°C. Nahrung. 12: 631. Ferencik, M. 1970. Formation of histamine during bacterial decarboxylation of histidine in the flesh of some marine fishes. J. Hyg. Epidemiol. Microbiol. & Immunol. 14: 52. Gheorghe, V., Manea, M., Bad-Oprisescu, D. and Jantea, F. 1970a Preservability and sanitary control of frozen ocean mackerel. Igiena. 19: 601. Gheorghe, V., Manea, M., Jantea, F. and Bad-Oprisescu, D. 1970b. Preservation of frozen Atlantic cod and horse mackerel. 2. Changes in physico-chemical and bacteriological indices of spoilage. Industria Alimentaria 21: 301. [Abstracted in Food Science & Technology Abstracts (1972) 4: 11R620.]. Halstead, B. and Courville, D. 1967. Poisonous and venomous marine animals of the world. U. S. Government Printing Office, p. 653. Hughes, R. B. 1959. Chemical studies on the herring (Clupea harengus). 2. The free amino-acids of herring flesh and their behavior during postmortem spoilage. J. Sci. Food Agric. 10: 588. Ienistea, C. 1971. Bacterial production and destruction of histamine in foods, and food poisoning caused by histamine. Nahrung. 15: 109. Kimata, M. 1961. The histamine problem. In “ Fish as Food,” Ed. G. Borgstrom Vol 1., p. 329. Academic Press, New York . Levine, R. J. and Watts, D. E. 1966. A sensitive and specific assay for histidine decarboxylase activity. Biochem. Pharmacol. 15: 841. Lukton, A. and Olcott, H. S. 1958. Content of free imidozole compounds in the muscle tissue of aquatic animals. Food Res. 23: 611. Schmidtsdorf, W. 1970. Fish protein hydrolysate: Requirements of production in relation to possible toxin formation. Wenner-Gren Center International Symposium Series. 14: 287.[Abstracted in Food Science & Technology Abstracts (1971) 3: 9R375.]. Shore, P. A. 1971. The chemical determination of histamine. In “ Methods of Biochemical Analysis: Supplementary Volume,” Ed. D. Glick, p. 89. Interscience Publishers, New York . Takagi, M., Iida, A., Murayama, H. and Soma, S. 1969. On the formation of histamine during loss of freshness and putrefaction of various marine products. Bulletin of the Faculty of Fisheries, Hokkaido University. 20: 227. Takagi, M., Iida, A. and Oka, S. 1971. Formation of nonvolatile amines during putrefaction of squid and octopus muscle. Bulletin of Japanese Society of Scientific Fisheries 37: 1079.[Abstracted in Food Science & Technology Abstracts (1972) 4: 10R559.]. Citing Literature Volume40, Issue3May 1975Pages 516-519 ReferencesRelatedInformation" @default.
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