Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products
The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2025-01-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://www.pagepressjournals.org/ijfs/article/view/12994 |
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