Koji and histidine have been applied to accelerate the fermentation of fish sauce for the purpose of shortening the manufacturing period and cost. The histamine contents of anchovy sauces fermented at 15 and 25 °C for 12 months were 3.7-3.8 mg/mL. The histamine content increased up to 6 months of ripening and then decreased, where at 25 °C was higher than at 15 °C at 6 months of ripening, but s...

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 juncea) were purchased from the local market in ban...