The Inhibitory Effect of Ecklonia cava and Eisenia bicyclis Ethanol Extract on Histamine in Mackerel | °¨�¿� ´�Ȳ ¿¡ź¿� ��� 󸮿¡ ���� ���� �� °�µ�¾� ³»�� ��½ºŸ¹� »�¼º ¾�f ȿ°�
2014
Kim, B.R., Institute of Food Science, Pukyong National University, Busan, Republic of Korea | Kim, K.B.W.R., Institute of Fisheries Sciences, Pukyong National University, Busan, Republic of Korea | Kim, M.J., Institute of Fisheries Sciences, Pukyong National University, Busan, Republic of Korea | Kim, D.H., Hydro Colloid Division, MSC Co., Ltd., Gyeongnam, Republic of Korea | Jung, S.A., Institute of Food Science, Pukyong National University, Busan, Republic of Korea | Kang, B.K., Institute of Food Science, Pukyong National University, Busan, Republic of Korea | Bark, S.W., Institute of Food Science, Pukyong National University, Busan, Republic of Korea | Park, W.M., Institute of Food Science, Pukyong National University, Busan, Republic of Korea | Park, H.M., Institute of Food Science, Pukyong National University, Busan, Republic of Korea | Lim, S.M., Department of Food Nutrition and Science, Tongmyong University, Busan, Republic of Korea | Cho, Y.J., School of Food Science of Biotechnology, Kyungpook National University, Daegu, Republic of Korea | Ahn, D.H., Institute of Food Science, Pukyong National University, Busan, Republic of Korea
This study was conducted to investigate the inhibitory effect of Ecklonia cava (EC) and Eisenia bicyclis (EB) ethanol extract on histamine production in mackerel. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet treated with ethanol extracts during 25 days at 4 were measured. Treatments of EC and EB ethanol extract had reduced growth of viable cells by 2 log cycles during storage. Production of histamine was decreased by EC and EB extracts (115 and 96 ppm) when compared to the control at 5 days (384 ppm). The pH of mackerels treated with EC and EB extracts were no different, while the pH of the control increased during storage. Furthermore, the VBN of mackerels treated with EC and EB extracts were significantly decreased when compared to the control. In conclusion, EC and EB extract may reduce scombroid fish poisoning by decreasing histamine production in mackerel during refrigerated storage.
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