Histidine metabolism in mackerel (Scomber scombrus). Studies on histidine decarboxylase activity and histamine formation during storage of flesh and liver under sterile and non‐sterile conditions

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Abstract
Summary: The concentrations of histidine and histamine in the flesh and liver of mackerel have been determined during storage at 0, 2, 10 and 23°C. Under sterile and non‐sterile conditions little histamine was produced during storage of muscle even after 18 days at 0°C. At 10°C the levels of histamine exceeded 100 mg/100 g tissue in both liver and muscle after 5 days’ storage. The concentration of histidine in muscle remained virtually constant throughout all storage periods but in liver it increased markedly. Histamine showed greatest increase in liver samples. Histidine decarboxylase activity as measured by release of 14CO2 from 14C‐L‐Histidine in crude extracts showed a decrease in muscle and an increase in liver. The significance of bacterial and tissue enzymes on the production of histamine is discussed.