Effect of Salt Concentration and Storing Temperature on Histamine Formation in the processing of Dried Saury
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Abstract:
Because fishes are easy to be polluted by histamine-forming bacteria which can grow ddruing the processing of sun-dried saury, producing histamine. Therefore, the effects of salt concentration (5%, 10%, 20%) and temperature (20℃, 25℃) on thehistamine content in the dried saury stored for 6 days were investigated. Results showed that histamine was decreased with lowering the salt concentration. And the histamine content in the dried saruy samples stored at 25℃ was higher than that storted at 20℃.
