Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities

Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities

Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide. In the present work, the quality of 12 fresh and 12 frozen marketed sardines (Sardinella brasiliensis) were evaluated for histamine...

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Bibliographic Details
Main Authors: Alessandra Danile de Lira, Icaro Maia Santos de Castro, Michele Bertoni Mann, Luana Peixoto Mallmann, Caroline Isabel Kothe, Ana Paula Muterle Varela, Ana Paula Guedes Frazzon, Jeverson Frazzon
Format: Article
Language:English
Published: Elsevier 2020-08-01
Series:Heliyon
Subjects:
Food science
Food analysis
Food safety
Microbiology
Histamine
Histidine decarboxylase
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020313050

Internet

http://www.sciencedirect.com/science/article/pii/S2405844020313050

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