Affiliation:
1. Department of Food Science and Human Nutrition, University of Hawaii at Manoa, Honolulu, Hawaii 96822
Abstract
Urocanic acid production was studied in 166 bacterial cultures isolated from mahimahi which had been stored for 14 days on ice in seawater. After 4 days of incubation at 10°C in histidine-supplemented Trypticase soy broth (BBL Microbiology Systems, Cockeysville, Md.), urocanic acid was measured by thin-layer chromatography. Fifty-eight of the cultures were positive for urocanic acid, with the eight most active isolates producing ca. 10 mg/100 ml. These observations, coupled with a report that urocanic acid may be the predominant histidine metabolite in fish held at low temperatures, all suggest that urocanic acid may be a useful alternative to histamine as a spoilage index in scombroid and other fish that are rich in endogenous histidine.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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