The main safety problem in Scombridae is related to the possible presence of histamine, a biologically active amine produced from free histidine by decarboxylasing histidine bacteria (Emborg and Dalgaard 2006). The aim of this study was to evaluate the histamine profile in innovative Thunnus thynnus raw and cooked processed seafoods. Evaluation of the histamine profile of raw and cooked processed seafoods demonstrated that the use of raw material of excellent quality, the implementation of good manufacturing practice and the monitoring of pH and NaCl and O2 concentrations assured histamine levels always lower than the established ones.
Evaluation of histamine profile in Thunnus thynnus processed seafoods / Mercogliano, Raffaelina; Anastasio, Aniello; G., Colarusso; Marrone, Raffaele; Cortesi, MARIA LUISA. - In: VETERINARY RESEARCH COMMUNICATIONS. - ISSN 0165-7380. - STAMPA. - 32:suppl.1(2008), pp. S331-S333. [10.1007/s11259-008-9141-z]
Evaluation of histamine profile in Thunnus thynnus processed seafoods
MERCOGLIANO, RAFFAELINA;ANASTASIO, ANIELLO;MARRONE, RAFFAELE;CORTESI, MARIA LUISA
2008
Abstract
The main safety problem in Scombridae is related to the possible presence of histamine, a biologically active amine produced from free histidine by decarboxylasing histidine bacteria (Emborg and Dalgaard 2006). The aim of this study was to evaluate the histamine profile in innovative Thunnus thynnus raw and cooked processed seafoods. Evaluation of the histamine profile of raw and cooked processed seafoods demonstrated that the use of raw material of excellent quality, the implementation of good manufacturing practice and the monitoring of pH and NaCl and O2 concentrations assured histamine levels always lower than the established ones.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
