@article{oai:ir.kagoshima-u.ac.jp:00002129,
 author = {太田, 冬雄 and 鰺坂, 比呂志},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {The relation between the formation of histamine and that of ammonia in several fish muscles spoiled at the variety of temperature was examined. 1) The increase of ammonia deriving from the lowering of frshness of fish muscle was same in both cases of red and white flesh fish, but the production of histamine was more frequent in the former case and its increasing rate seemed to be parralel to the histidine content of muscle. Therefore, histamine content of white flesh fish during spoilage may be put out of account. 2) The rate of histamine and ammonia formation in the process of  decomposition of red flesh fish varied according to the difference of the storage temperature, and, in any case of fish species, if kept within the range of 5 to  33'C, the higher 
the temperature generally the swifter it was. However, at 5 to 8°C, little histamine 
was produced, while ammonia increased considerably. So, histamine formation at 
such low temperature as this or below it, may be put out of consideration. On the other hand, 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 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.},
 pages = {134--139},
 title = {魚肉中のアミンの生成について - II : 魚肉中のヒスタミンの生成に対する温度の影響},
 volume = {5},
 year = {}
}