적색육어류인 고등어 및 정어리를 원료로 하여 원료의 선양별로 보일드통조림을 제조하였을 때 그 제조과정 및 제품의 저장기간과 저장온도별에 따른 histamine함량의 소장에 대하여 실험$cdot$검토하였으며, 아울러 현재 시판되고 있는 고등어, 정어리 및 꽁치보일드통조림의 histamine사기에 대하여도 조사하여 비교 검토하였는데, 그 결과를 요약하면 다음과 같다. 1. 원료육을 통조림으로 제조하였을 때 histamine의 함량은 제조기간중에 약간 증가하는 경향을 나타내었으나 큰 변화는 찾아 볼 수 없었다. 2. 통조림제품의 저장기간 및 저장온도별에 따른histamine의 함량은 거의 변화하지 않았다. 3. 시판적색육어류 보일드통조림의 histamine함량은 정어리통조림이 $7.24sim14mg/100g$, 고등어통조림이$11.38sim28.8mg/100g$ 꽁치통조림이 $13.83sim21mg/100g$으로 각각 중독한계농도이하를 나타내었다.
Histamine has been known to be one of the causative materials of allergy-like food poisoning from the dark-fleshed fishes. In the early stage of spoilage, the dark-fleshed fishes have been known to be accumulated the level of 100mg/100g associated with outbreak of allergy-like poisoning. The present paper was conducted to elucidate the changes of histamine content in the canned boiled dark-fleshed fishes, such as common mackerel, Scomber japonicus, and sardine, Sardinops melanosticta, under different condition of processing and storage. Additionally, histamine content was determined in the canned boiled common mackerel, sardine and mackerel pike purchased from the supermarket. The results summarized are as follows : Changes of histamine content during storage of the canned fishes were nearly not found. The both factors of the storage time and temperature were not to the histamine content. Histamine was detected in concentrations of 7.24 to 14mg/100g in the canned sardine, 11.38 to 28. 8mg/100g in the common mackerel, and 13.88 to 21mg/100g in the canned mackerel pike purchased from the supermarket. The amount of histamine in the canned dark-fleshed fishes is less than that of inducing allergy-like food poisoning, and from the viewpoint of food hygiene these canned fishes are assessed to be safe.
