抄録
The spoilage of fish, especially histamine formation in the presence of carbonydrates such as sucrose, glucose, glycogen and starch was investigated.
In the course of spoiling of a minced fish mixed with these carbohydrates, decomposition of histidine and formations of volatile base, trimethylamine and histamine were inhibited being accompanied by a decrease of pH value, while starch only exerted little effect. These effects increased with increasing content of carbohydrate. It is interesting that the histamine formation are inhibited even at lower pH values at which histamine is expected to be accelerated to form5)6).
