@article{oai:ir.kagoshima-u.ac.jp:00012795,
 author = {太田, 冬雄 and 金子, 弘助},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {The relation between the formation of histamine and that of ammonia in round red-flesh fish spoiled at various temperatures was examined. The rate of histamine and ammonia formation in the process of spoilage of fish varied according to the difference of the storage temperature, and, if kept within the range of 7 to 32°C., the higher the temperature generally the swifter it was. But, at 7 to 9°C., little histamine produced, while ammonia considerably increased, and so histamine formation at such low temperature as this or below it, may be put out of consideration. On the other hand, histamine value corresponding to ammonia value at incipient spoilage, before and after it, of fish at such high temperature, changed remarkably with a slight variation of the latter, (Figs. 1, 2 and 6) and, consequently, it was presumed that from the sanitary point of view it would be irrelevant to measure the quality of fish stored at temperature above 15°C. by only estimating the ammonia content. For keeping the quality of fish, especially for reducing the histamine formation in it during storage, eviscerating was found to be effective.},
 pages = {134--138},
 title = {魚肉中のアミンの生成についてV : 魚肉中のヒスタミンの生成に対する温度の影響(2)},
 volume = {6},
 year = {}
}