The aim of this study is to investigate the use of bentonite to control histamine (Hm) in commercial fish sauce and model fish sauce. Addition of bentonite at 0.1 to 30% (w/v) to commercial fish sauce resulted in an increase in Hm adherence and adsorption followed by increasing amount of additive bentonite. In the commercial fish sauce, the adhered and absorbed Hm content began to increase immediately after the addition of bentonite, and equilibrium was not attained for Hm adherence and adsorption for about 3 h. The effect of temperature (10-100℃), pH (2.0-8.0) and NaCl concentration (5-25%) on Hm adherence and adsorption in model fish sauce with bentonite was investigated. The lower the temperature and pH, the higher the Hm adherence and adsorption. However, there was no significant difference (p>0.05) in the adhered and adsorbed Hm content in the range of 5 to 25% NaCl. These results suggest that Hm level in fish sauce can be effectively reduced with bentonite.
ベントナイトによる魚醤油中のヒスタミン低減
S-2013-47_funatsu.pdf
(323.54KB)
