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The study investigates histidine metabolism in mackerel, focusing on histidine decarboxylase activity and histamine formation during storage at various temperatures. It finds that histamine levels increase significantly in liver and muscle at higher temperatures, while histidine concentrations remain stable in muscle but rise in liver. The research highlights the role of bacterial and tissue enzymes in histamine production during storage, with implications for food safety regarding scombroid poisoning.

Author

20784

Language

EN