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Histamine stability in Rihaakuru at -80, 4 and 30°C.
MedLine Citation:
PMID:  22953847     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Rihaakuru is a shelf stable fish paste product formed from a fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10months at either -80, 4 or 30°C. This appears to be a property of the product as histamine solutions are reported to be stable, at least under frozen storage. The risk of histamine food poisoning due to Rihaakuru may reduce during the storage of the product.
Authors:
Aishath Naila; Steve Flint; Graham C Fletcher; Phil J Bremer; Gerrit Meerdink
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Publication Detail:
Type:  Journal Article     Date:  2012-05-24
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  1226-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Institute of Food Nutrition and Human Health, Massey University, Private Bag 11-222, Palmerston North, New Zealand.
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