@article{oai:ir.kagoshima-u.ac.jp:00010873,
 author = {太田, 冬雄 and 波江野, 利勝},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {Test was carried out to ascertain the influence of several seasonings mixed in fish muscle on the formation of histamine and ammonia in it during storage. For the formation of ammonia, sodium chloride was inhibitory, soy a little acceleratory and others (sweet wine, vinegar, spirits and sugars) not influential. On the other hand, for the formation of histamine, sodium chloride was inhibitory, cane sugar and glucose not influential or inhibitory while pH value o muscle added with sugar changed to acid side, and others were not influential. Therefore, it was considered that the influence of seasonings on the production of histamine in the processed fish products was almost not appreciable, and was far from being accelerating, while in accordance with adding conditions they showed somewhat inhibitory tendencies.},
 pages = {139--143},
 title = {魚肉中のアミンの生成についてVI : 魚肉中のヒスタミンの生成に対する調味料の影響},
 volume = {6},
 year = {}
}