In the course of spoiling of the fish which is packed in the casing, cooked at 85°C. for 2 hours and incubated at 30°C., decrease in pH and formation of vilatile base nitrogen were inhibited by the addition of carbohydrates. Especially histamine was not formed at all. The inhibition of histamine formation was found to be caused by the fact that histamine forming bacteria were killed by heating at above 60°C.
Histidine content of red muscle fishes was shown to be of a quite high value, and in some kinds of fish it is often to be on the level of 1, 000mg per 100g muscle. The content decreases as the color of muscle becomes lighter. Molascs and crustaceas contain much less amount of histidine similarly to white muscle fishes.