Effect of Zataria multiflora Essential Oil on Histamine Production in Iranian Salted-Fermented Fish Sauce (Mahyaveh)

نویسندگان
Saffari, A. ID 1
Hajimohammadi, B. ID 2
Eftekhar, E. ID 3
Ehrampoush, M.H. ID 4
Ben Ammar, D. ID 5
Athari, S.S. ID 6
Rahimzade, A. ID 7
Nosrati, S. ID 8
Arshiyan, P. ID 9

1 Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

2 Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

3 Food and Cosmetic Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran

4 Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

5 Biochemistry-Toxicology Laboratory, University Hospital of Monastir, Tunisia

6 Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

7 Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

8 Department of Plant Protection, College of Agriculture, Yazd Branch, Islamic Azad University, Yazd, Iran

9 Language Department, Islamic Azad University, Bandar Abbas, Iran

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چکیده

Background: Mahyaveh is an Iranian salted-fermented fish sauce which due to its high amount of protein has risk of histamine production. This study was carried out to determine effect of Zataria multiflora Essential Oil (EO) on histamine production in mahyaveh. Methods: Dried anchovies (Stolephorus sp.), refined-salt and mustard seed (Brassica ...

کلیدواژه‌ها
Fish Products, Fermentation, Histamine, Plants, Oils Volatile