Effect of Citric Acid Addition on Histamine Accumulation and Component Extraction during Processing of <i>Sakana Miso </i>Fish Paste-Reference-Cited by-同舟云学术

Effect of Citric Acid Addition on Histamine Accumulation and Component Extraction during Processing of Sakana Miso Fish Paste

Published:2016 Issue:11 Volume:63 Page:529-537
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Harada Yasuyuki¹,Shozen Kei-ichi¹²,Yokoi Ken-ji¹,Satomi Masataka³

Affiliation:

1. Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute

2. Present address: Toyama Prefectural Agricultural, Forestry and Fishery Public Corporation

3. National Research Institute of Fisheries Science, Japan, Fisheries Research and Education Agency

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/63/11/63_529/_pdf

Reference13 articles.

1. 10) Giri, A., Osako, K. and Ohshima, T., Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters. Fisheries Science, 75, 481-489 (2009).

2. 11) Giri, A., Osako, K. and Ohshima, T., Effect of raw materials on the extractive components and taste aspects of fermented fish paste : sakana miso. Fisheries Science, 75, 785-796 (2009).

3. 14) Taira, W., Funatsu, Y., Satomi, M., Takano, T. and Abe, H., Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products. Fisheries Science, 73, 913-923 (2007).

4. 15) Satomi, M., Effect of histamine-producing bacteria on fermented fishery products. Food Sci. Technol. Res., 22, 1-21 (2016).

5. 16) FAO, WHO, Hazard identification, In: FAO, WHO(eds) Joint FAO/WHO expert meeting on the public health risks of histamine and other biogenic amines from fish and fishery products, (2012).

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1. Effects of Organic Acids, Sugars, and Oils on Histamine Production by the Halotolerant Histamine-Producing Bacterium Staphylococcus epidermidis TYH1 Isolated from Sakana Miso Fermented Fish Paste;Food Science and Technology Research;2017