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박영호,고광배 한국수산학회 1982 한국수산과학회지 Vol.15 No.3
赤色肉魚類인 고등어 및 정어리를 原料로 하여 原料의 鮮度別로 보일드통조림을 製造하였을 때 그 製造過程 및 製品의 貯藏期間과 貯藏溫度別에 따른 histamine含量의 消長에 對하여 實驗·檢討하였으며, 아울러 現在 市販되고 있는 고등어, 정어리 및 꽁치보일드통조림의 histamine含量에 對하여도 調査하여 比較檢討하였는데, 그 結果를 要約하면 다음과 같다. 1. 原料肉을 통조림으로 製造하였을 때 histamine의 含量은 製造期間中에 약간 增加하는 경향을 나타내었으나 큰 變化는 찾아 볼 수 없었다. 2. 통조림製品의 貯藏期間 및 貯藏溫度別에 따른 histamine의 含量은 거의 변화하지 않았다. 3. 市販赤色肉魚類 보일드통조림의 histamine含量은 정어리통조림이 7.24∼14㎎/100g, 고등어통조림이 11.38∼28.8㎎/100g, 꽁치통조림이 13.83∼21㎎/100g으로 各各 中毒限昇濃度以下를 나타내었다. Histamine has been known to be one of the causative materials of allergy-like food poisoning from the dark-fleshed fishes. In the early stage of spoilage, the dark-fleshed fishes have been known to be accumulated the level of 100㎎/100g associated with outbreak of allergy-like poisoning. The present paper was conducted to elucidate the changes of histamine content in the canned boiled dark-fleshed fishes, such as common mackerel, Scomber japonicus, and sardine, Sardinops melanosticta, under different condition of processing and storage. Additionally, histamine content was determined in the canned boiled common mackerel, sardine and mackerel pike purchased from the supermarket. The results summarized are as follows : Changes of histamine content during storage of the canned fishes were nearly not found. The both factors of the storage time and temperature were not to the histamine content. Histamine was detected in concentrations of 7.24 to 14㎎/100g in the canned sardine, 11.38 to 28.8㎎/100g in the common mackerel, and 13.88 to 21㎎/100g in the canned mackerel pike purchased from the supermarket. The amount of histamine in the canned dark-fleshed fishes is less than that of inducing allergy-like food poisoning, and from the viewpoint of food hygiene these canned fishes are assessed to be safe.
적색육어류의 저장 및 가공중의 histamine 함량의 변화 : 꽁치에 있어서의 변화
김동수,박영호,김선봉,정혜경,고광배 한국수산학회 1981 한국수산과학회지 Vol.14 No.3
赤色肉魚類인 꽁치와 白色肉魚類인 삼치를 試料로 하여 鮮度別에 따라, 또 製品別(日乾品, 熱風乾燥品, 鹽藏品)에 따라 histamine 含量의 消長에 대하여 비교 檢討한 결과는 다음과 같다. 1. Histamine 生成은 꽁치가 삼치보다 훨씬 많았다(삼치의 약 60배). 2. 꽁치는 초기 부패점(VBN 約 35㎎/100g) 부근에서 histamine이 約 100㎎/100g에 達하는 경향을 나타내었다. 3. 製品別로 보면 꽁치, 삼치 모두 日乾品일 때 histamine量이 가장 많이 生成되었고, 鹽藏品이 熱風乾燥品보다 다소 많은 경향을 보였으며 삼치의 histamine量은 꽁치에 비하여 거의 무시될 정도의 量이었다. Histamine has been known to be one of the causative materials of allergy-like food poisoning from eating of the meat of the dark-fleshed fishes. In the previous study, we had reported the changes of histamine contents in three kinds of the dark-fleshed fishes. The Present paper was also conducted to investigate the changes of the histamine contents in the mackerel pike, and compare with the white-fleshed fish, spanish mackerel, under different condition of storage and processing. The formation of histamine in the muscle of mackerel pike was markedly higher than spanish mackerel. Referring to temperature, the formation of histamine at 12℃ was observed more rapid than that at 2℃. In the muscle of mackerel pike, the histamine contents reached the levels of 98.3㎎/100g for at the storage for 5 days at 12℃. But in that of spanish mackerel, the content showed the level of 4.9 ㎎/100g at the storage 7 days at 12℃. The histamine contents in sun dried products of the samples were higher than those of raw materials, salted or hot-air dried products.