Abstract
Previously we have presumed that the non-toxicity of spoiled muscle of horse-mackerel, sharks and squids in spite of their easy spoiling, may be due to the discovery at an early stage of putrefaction because of containing in them a large amount of trimethylamine oxide, urea and free monoamino acids which are readily decomposed themselves into the corresponding volatile base substances. Moreover, in the present experiments, these substances were proved to retard decomposing of histidine into histamine.
It may be concluded therefore that such fishes as the instances above mentioned containing a large amount of these substances in their muscle are much less toxic at their spoiling state.
