SPOILAGE AND HISTAMINE IN WHOLE PACIFIC HERRING ( CLUPEA HARENGUS PALLASI ) AND PINK SALMON ( ONCORHYNCHUS GORBUSCHA ) FILLETS

ABSTRACT Fresh pink salmon (Oncorhynchus gorbuscha) fillets and whole Pacific herring (Clupea harengus pallasi) were stored for two weeks at 10C to determine if significant amounts of histamine were produced before the fish spoiled. Spoilage odors in salmon were moderate by day 4 and intense by day...

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Bibliographic Details
Published in:Journal of Food Safety
Main Authors: CRAPO, CHARLES, HIMELBLOOM, BRIAN
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1999
Subjects:
Microbiology
Food Science
Parasitology
Pacific
Oncorhynchus gorbuscha
Pink salmon
Online Access:http://dx.doi.org/10.1111/j.1745-4565.1999.tb00233.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4565.1999.tb00233.x
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4565.1999.tb00233.x
Description
Summary:ABSTRACT Fresh pink salmon (Oncorhynchus gorbuscha) fillets and whole Pacific herring (Clupea harengus pallasi) were stored for two weeks at 10C to determine if significant amounts of histamine were produced before the fish spoiled. Spoilage odors in salmon were moderate by day 4 and intense by day 7, while herring had detectable spoilage by day 4 and became potent by day 6. Aerobic bacterial counts increased from 4.0 × 10 2 /g initially to 3.6 × 10 8 /g in salmon fillets by day 14 and from 2.3 × 10 3 /g initially to 2.7 × 10 7 /g in whole herring by day 14. Total volatile nitrogen increased from 1.8 to 78.5 mg N/100 g in salmon and 2.2 to 23.6 mg N/100 g in herring. Histamine was not detected in salmon, while concentrations reached 54.9 ppm in herring at day 14. However, herring were considered spoiled by day 6.

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