Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage

In the research, we evaluated the effects of high-pressure processing (HPP) on the growth and histamine formation of histamine-forming bacteria (HFB) in yellowfin tuna meat during storage. Tuna meat samples inoculated with the individual HFB species <i>Morganella morganii</i> and <i>Photobacterium p...

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Autores principales:	Chih-Hsiung Huang, Ching-Yu Hsieh, Yi-Chen Lee, Tsung-Yin Ou, Tien-Hsiang Chang, Shih-Hsiung Lee, Chih-Hua Tseng, Yung-Hsiang Tsai
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2022-05-01
Colección:	Biology
Materias:	non-thermal technology histamine tuna histamine-forming bacteria
Acceso en línea:	https://www.mdpi.com/2079-7737/11/5/702
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