Detection of histamine and histamine-related bacteria in fish-nukazuke, a salted and fermented fish with rice-bran, by simple colorimetric microplate assay

Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (<i>Dayok</i>)

“…studies on histamine and other biogenic amines [1,[5][6][7][8][9]. However, only limited information is available on the use of tuna viscera in fish paste processing.…”

Reduction of histamine in fish sauces by rice bran nuka

“…It is possible that the Hm-reducing activity of nuka-paste was the result of LAB. However, the yogurt samples did not decrease the Hm levels and there are several reports regarding Hm-producing LAB isolated from traditional fermented foods, such as cheese (Ladero, Linares, Fernández, & Avarez, 2008;Sumner et al, 1985), wine (Coton, Rollan, Bertrand, & Lomvaud-Funel, 1998;Landete, Ferrer, & Pardo, 2007) and fish sauces (Kimura, Konagaya, & Fujii, 2001;Kuda et al, 2007).…”

“…For the control sample, 2 mL distilled water (DW) was added to 8 mL fish sauce. The mixed solution was then incubated at 30°C for 24 h. The Hm concentration in the mixed solution was determined by an enzymatic assay kit (Check Color Histamine, Kikkoman Co., Noda, Japan), including histamine dehydrogenase (Bakke, Sato, Ishikawa, & Nishimura, 2005;Sato, Horiuchi, & Nishimura, 2005) using a 96-well microplate (Kuda et al, 2007).…”

“…The salted fishes were then washed and pickled in a barrel with plenty of nuka and molted rice (koji) for about 1 year at ambient temperature. Although the fermentation time is as long as the ishiru fermentation, the Hm content in iwashi-nukazuke is not so high, about 0-300 mg/L (Kuda, Mihara, & Yano, 2007).…”

“…There are several reports regarding bacterial Hm-reducing activity in traditional fermented fishes (Kuda et al, 2007;Leuschner, Heidel, & Hammes, 1998;Sato, Mizoi, Kimura, & Fujii, 1995 food material and compositions. In this study, we screened the Hm-reducing properties of fermented foods including fish-and vegetable-nukazuke to improve the safety and quality of fish sauce and the other salted and fermented fish products.…”