Histamine production by Raoultella ornithinolytica in mahi-mahi meat at various storage temperatures

Mahi-mahi meat was inoculated with Raoultella ornithinolytica at 5.0 log CFU/g and stored at −20°C, 4°C, 15°C, 25°C, or 37°C to investigate bacterial growth and formation of total volatile base nitrogen and histamine in mahi-mahi meat. R. ornithinolytica grew rapidly in samples stored at temperature...

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Detalles Bibliográficos
Autores principales: Lin, Chung-Saint, Kung, Hsien-Feng, Lin, Chia-Min, Tsai, Hsin-Chuan, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9339573/
https://www.ncbi.nlm.nih.gov/pubmed/28911583
http://dx.doi.org/10.1016/j.jfda.2014.06.010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9339573/
https://www.ncbi.nlm.nih.gov/pubmed/28911583
http://dx.doi.org/10.1016/j.jfda.2014.06.010

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