Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest Coast

Iced and previously frozen albacore were monitored for histamine formation and bacterial growth during storage at 0–37°C. The optimum temperature for histamine formation in albacore tuna (Thunnus alalunga) was 25°C, and whole fish were more susceptible to histamine formation than dressed fish at that temperature. Storage at 25°C resulted in the highest histamine level, 60.4 mg/100g in whole fish stored for 7 days. When albacore were frozen prior to storage, reduced amount of histamine was found at 7.14 mg/100 g after 7 day storage at 25°C, only after decomposition became obvious. No histamine was found in any of the albacore samples stored in ice for 18 days.     

Determination of trans‐ and cis‐Urocanic Acid in Relation to Histamine,Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures

Scombroid fish poisoning is usually associated with consumption of fish containing high levels of histamine. However, reports indicate that some cases have responded to antihistamine therapy while ingested histamine levels in these cases were low. Potentiation of histamine toxicity by some biogenic amines, and release of endogenous histamine by other compounds such as cis‐urocanic acid (UCA) are some hypotheses that have been put forth to explain this anomaly. Very little is known about the effects of storage conditions on the production of both UCA isomers and biogenic amines in tuna. Thus, the production of trans‐ and cis‐UCA, histamine, putrescine, and cadaverine in tuna during 15 d of storage at 0, 3, and 10 °C and 2 d storage at ambient temperature were monitored. The initial trans‐ and cis‐UCA contents in fresh tuna were 2.90 and 1.47 mg/kg, respectively, whereas the levels of putrescine and cadaverine were less than 2 mg/kg, and histamine was not detected. The highest levels of trans‐ and cis‐UCA were obtained during 15 d storage at 3 °C (23.74 and 21.79 mg/kg, respectively) while the highest concentrations of histamine (2796 mg/kg), putrescine (220.32 mg/kg) and cadaverine (1045.20 mg/kg) were obtained during storage at room temperature, 10 and 10 °C, respectively. Histamine content increased considerably during storage at 10 °C whereas trans‐ and cis‐UCA contents changed slightly. The initial trans‐UCA content decreased during storage at ambient temperature. Thus, unlike histamine, concentrations of trans‐ and cis‐UCA did not result in elevated levels during storage of tuna.     

The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares)

The present study was undertaken to assess the effect of storage temperatures on the shelf life and safety of yellowfin tuna (Thunnus albacares) by studying the changes in microbial, chemical, and organoleptical attributes. Shelf life of yellowfin tuna was determined through changes in total aerobic mesophilic and psychrotrophilic bacterial plate counts, K values, and organoleptic properties, whereas one aspect of its safety was determined through histamine development during storage at 0, 8, and 20 °C. The K value increased linearly at a slow rate (2.4%/day, r² = 0.90, p < 0.05) during storage at 0 °C. Based on K value indices, yellowfin tuna maintained an acceptable shelf life for 12, 5 and 1 day at 0, 8, and 20 °C, respectively. However, yellowfin tuna were rejected earlier by the sensory panelists than their K value indicated. Histamine development was found to be lower than the Food and Drug Authority (FDA) safety level of 5 mg/100 g fish during storage at 0 °C for 17 days. Yellowfin tuna stored at 8 and 20 °C became unsafe for human consumption, reaching unacceptable histamine levels after 4 and 1 day, respectively. Aerobic mesophilic bacteria initially dominated the microflora on yellowfin tuna, however, as storage time increased, aerobic psychrotrophic bacteria became dominant at cold storage but the numbers did not exceeded the International Commission on Microbiological Specifications for Foods (ICMSF) limit of 10⁷ cfu/g.     

Control of Histamine‐Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate

Scombrotoxin fish poisoning remains the primary cause of seafood poisoning outbreaks despite preventive guidelines. The purpose of this study was to investigate the use of pH for the control of growth and histamine formation by histamine‐producing bacteria in fish muscle. We examined pH effects on growth and histamine formation in tuna fish infusion broth and in inoculated tuna and mahi‐mahi fish muscle. Histamine production was significantly less for all bacterial strains at pH 8.5 compared to pH 5.5 in tuna fish infusion broth with no significant difference in growth. Elevated pH due to phosphate treatment of fish muscle tissues significantly reduced histamine formation with no effect on the growth of histamine‐producing bacteria. This study revealed that phosphate treatment of mahi‐mahi and tuna fish muscle resulted in significantly lower histamine production over 4 d of storage at 10 °C. Phosphate treatment of fish muscle may serve as a secondary barrier in addition to FDA recommended time and temperature controls for reducing public health concerns of scombrotoxin fish poisoning.     

Bacterial Growth and Histamine Production on Vacuum Packaged Tuna

Vacuum and nonvacuum packaged samples of tuna or tuna spiked with Klebsiella oxytoca T₂, Morganella morganii JM or Hafnia alvei T₈ were stored at 2°C and 10°C and examined for bacterial growth and histamine production on day 3, 6, 10 and 15. Unlike those stored at 2°C, tuna samples stored at 100°C showed significant bacterial growth over time and had high levels of histamine (>200 mg/100g tuna on day 15). Vacuum packaging did not show any beneficial effect in controlling bacterial growth and histamine production on tuna samples at these two temperatures. Low temperature storage was more effective than vacuum packaging in controlling histamine production by the bacteria tested.     

Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria

Occurrence and importance of psychrotolerant histamine producing bacteria in chilled fresh tuna were demonstrated in the present study. The objective was to evaluate microbial formation of histamine and biogenic amines in chilled fresh tuna from the Indian Ocean and stored either vacuum-packed (VP) or modified atmosphere-packed (MAP). Firstly, biogenic amines and the dominating microbiota were determined in VP tuna involved in an outbreak of histamine fish poisoning in Denmark. Secondly, the microbiota of fresh MAP tuna was evaluated at the time of processing in Sri Lanka and chemical, microbial and sensory changes were evaluated during storage at 1-3 degrees C. To explain the results obtained with naturally contaminated tuna the effect of VP and MAP on biogenic amine formation by psychrotolerant bacteria was evaluated in challenge tests at 2 degrees C and 10 degrees C. The VP tuna that caused histamine fish poisoning had a histamine concentration of >7000 mg/kg and this high concentration was most likely produced by psychrotolerant Morganella morganii-like bacteria or by Photobacterium phosphoreum. Similar psychrotolerant M. morganii-like bacteria dominated the spoilage microbiota of fresh MAP tuna with 60% CO2/40% N2 and formed >5000 mg/kg of histamine after 24 days at 1.7 degrees C. These psychrotolerant bacteria were biochemically similar to M. morganii subsp. morganii and their 16S rDNA (1495 bp) showed >98% sequence similarity to the type strain of this species. Toxic concentrations of histamine were produced at 2.1 degrees C in inoculated VP tuna by both the psychrotolerant M. morganii-like bacteria (7400+/-1050 mg/kg) and P. phosphoreum (4250+/-2050 mg/kg). Interestingly, MAP with 40% CO2/60% O2, in challenge tests, had a strong inhibitory effect on growth and histamine formation by both the psychrotolerant M. morganii-like bacteria and P. phosphoreum. In agreement with this, no formation of histamine was found in naturally contaminated fresh MAP tuna with 40% CO2/60% O2 during 28 days of storage at 1.0 degrees C. To reduce current problems with histamine fish poisoning due to VP tuna it is suggested, for lean tuna loins, to replace vacuum packaging with MAP containing approximately 40% CO2 and approximately 60% O2.     

Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture

Glass transition of fresh red meat of bigeye tuna (Thunnnas obesus) and its filtrate occurred between —71°C and —68°C, independent of cooling rate from 1 K/min up to 50 K/min. Glass transition at low temperature appeared to occur in the liquid part. Neither dilution nor concentration of the filtrate affected the glass transition temperature (Tg) but the solute concentration of the freeze concentrated phase (Cg) was affected. Addition of salt to the filtrate caused a decrease of ～20 K in Tg. Results suggested the possibility of qualitative improvement in quality of fish by lowering the storage temperature by 15 K below the present storage temperature (—55°C).     

Histamine and Tyramine in Preserved and Semi-preserved Fish Products

Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage.     

Occurrence of Histamine-Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient Temperature

Distribution of histamine‐producing bacteria in fresh albacore and their proliferation in muscle during storage at 25 °C were monitored. Histamine formers constituted a minor portion of the bacterial flora in albacore. Only weak histamine formers were detected in the gill and skin of fresh fish after enrichment. Histamine formers were isolated from the muscles when APC reached >10⁷ CFU/g during storage. Hafnia alvei was most prevalent in both fresh and temperature‐abused fish. The most prolific histamine former, Morganella morganii, was rarely isolated even from spoiled muscles. The prevalence of weak histamine formers resulted in low levels of histamine accumulation in muscle, 67.1 mg/100 g, for 6 d of storage.     

温度和姜精油对金枪鱼品质影响及生物胺相关性

将分别贮藏于不同温度(0、4、15℃)条件下的金枪鱼样品,以及4℃条件下用姜精油作为生物抗氧化剂处理过的样品作为研究对象,定期测定金枪鱼生物胺(腐胺Put、尸胺Cad、组胺His、酪胺Tyr)、反式尿刊酸的含量、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、K值和菌落总数,研究温度和姜精油对金枪鱼生物胺含量的影响及组胺与反式尿刊酸的关系。结果表明,温度对金枪鱼生物胺生成有较大影响,0℃条件下生物胺含量显著低于其他贮藏温度,到第6天时组胺、酪胺、腐胺和尸胺含量分别为28.25、5.47、14.84 mg/kg和17.05 mg/kg,而此时15℃条件下金枪鱼组胺、酪胺、腐胺和尸胺含量分别为135.4、14.63、29.49 mg/kg和41.55 mg/kg;生物胺中组胺含量最高,而酪胺含量始终处于低水平状态,即使在15℃条件下到第7天时其含量仍为16.24 mg/kg;结果同时表明,生物抗氧化剂对生物胺的产生和微生物生长有一定的抑制作用,并能有效地延缓蛋白质和ATP降解。相关分析和回归分析表明,组胺、酪胺、尸胺、与TVB-N值、K值和菌落总数高度相关,其相关系数r在0.804~0.981之间,且生物胺和菌落总数、TVB-N值之间存在重要对应关系,反式尿刊酸对组胺的产生影响不大,两者之间相关性较弱,在4℃时其相关系数r为0.630。     

Using lactic acid bacteria for developing novel fish food products

Lactic acid bacteria‐induced fermentation of fish was tested with the purpose of developing a novel fish food product with desired meat properties. Three selected lactic acid bacteria strains, isolated from lightly preserved fish products, were inoculated into minced frozen fillet of yellowfin tuna, and changes in fish properties were observed during 52 days of storage at 8 °C. Organoleptic, bacteriological and biochemical studies (pH, histamine, TVB‐N, malonaldehyde) and shelf‐life measurements suggest that Leuconostoc mesenteroides could be considered as a possible starter culture for fish fermentation, but additional experiments should be performed. © 2000 Society of Chemical Industry     

THE INFLUENCE OF LOCAL CANNING PROCESS AND STORAGE ON PELAGIC FISH FROM TUNISIA: FATTY ACID PROFILES AND QUALITY INDICATORS

The present study was designed to assess the effect of local canning process and storage time (up to 6 months) on tuna and sardine canned in olive oil and tomato sauce, respectively. The canning process affected tuna ( P <  0.05) but not sardine lipid levels. Canned tuna and sardine absorbed coating oil during sterilization, inducing a higher oleic (C18:1 ω9) and linoleic (C18:2 ω6) acid content. Independent of fish species, the eicosapentaenoic (C20:5 ω3) and docosahexaenoic (C22:6 ω3) acid concentrations ranged from 2.96–6.24% and from 5.16–40.26%, respectively. The peroxide value and thiobarbituric acid index increased significantly in tuna but not in sardine flesh following the cooking step. The histamine levels increased significantly ( P <  0.05) during storage but remained lower than the threshold limits. Although tuna and sardine flesh were slightly affected by the canning process, they remained good sources of ω3 and ω6 fatty acids.

PRACTICAL APPLICATIONS

In the present study, we investigate the changes of the lipid fraction quality (fatty acids composition, peroxide value and thiobarbituric acid index) and histamine during processing and storage of two different fish species (tuna and sardine) processed during the same period. This would allow for the assessment of the different canning process steps (cooking and sterilization) and storage on fish meat, especially on its lipid quality. To our knowledge, such information is rather scarce. An evaluation of olive oil and tomato sauce effects on the enrichment of the nutritional oil quality of the tuna and sardine, respectively, and the stability of fish lipids oxidation were equally conducted. Finally, these data may supply some valuable information for other scientists working in the field of human nutrition.     

Biogenic Amines Formation in Bigeye Tuna Steaks and Whole Skipjack Tuna

ABSTRACT: Putrescine, cadaverine and histamine formation was monitored in fresh and frozen/thawed Bigeye tuna steaks ( Thunnus obesus ) and whole Skipjack ( Katsuwonus pelamis ) stored at room temperature and in ice and to determine the potential use of putrescine and cadaverine as indicators of decomposition. While all biogenic amines were formed during both storage conditions, putrescine was formed at a much lower rate and concentration. For both storage conditions and species, cadaverine appeared prior to and/or accumulated at a faster rate than histamine. Skipjack tuna had a faster accumulation of cadaverine than Bigeye under the same storage conditions. The results indicated that cadaverine, either alone or with histamine, could be used as an index of decomposition for Skipjack and Bigeye tuna.     

Histamine stability in Rihaakuru at -80, 4 and 30°C

Rihaakuru is a shelf stable fish paste product formed from a fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10months at either -80, 4 or 30°C. This appears to be a property of the product as histamine solutions are reported to be stable, at least under frozen storage. The risk of histamine food poisoning due to Rihaakuru may reduce during the storage of the product.     

Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack

Notable histamine formation (>30 mg/100g) was detected in big eye tuna (Thunnus obesus) and skipjack (Katsuwonus pelamis) captured in Azorean waters and stored for 1,3 and 6 days at 22,10 and 4°C, respectively. Higher levels (p<0.05) of histamine were produced by skipjack reflecting its higher histidine content. Measurements of pH or volatile basic nitrogen were not adequate for estimating the extent of histamine-related health hazard. Counts of histamine-forming bacteria increased during storage at 4 and 10°C, and histamine formation was suppressed at 4°C. Storage temperature and histidine content were the main factors controlling histamine levels in tuna.     

Determination of K-value and histamine of mackerel and tuna, by using the oxygen-sensor method

Determination of K-value (fish freshness index) and histamine (Hm) of mackerel and tuna during storage at various temperatures was done by using the oxygen-sensor method. Hm in mackerel increased even at low temperature (5 degrees C), and reached the Defect Action Level (DAL) of the U.S. FDA, 5 mg/100 g, before the K-value approached the inedible level. As the storage temperature was increased, the rate of Hm formation increased remarkably and the amount of Hm in fish meat passed through the DAL, and reached the real hazard level, AL (50 mg/100 g), in a short time. The initial Hm level of raw tuna was too low to determine by our oxygen-sensor method, and the final Hm level after 8 days' storage at under 5 degrees C was only 0.6 mg/100 g. But, when the storage temperature was elevated, the rate of Hm formation increased rapidly, as in mackerel, and the Hm level reached the DAL, then the AL, in a short time. Simultaneous determination of K-value and Hm is recommended for accurate and reliable quality inspection of fish and fish products.     

Changes in histamine and microbiological analyses in fresh and frozen tuna muscle during temperature abuse

Temperature abuse of tuna (Thunnus alalunga) was carried out in order to assess the histamine buildup in fish-processing facilities where fish can be exposed to high temperatures for short periods of time. Histamine production was studied in tuna loins under different storage and abuse conditions. Tuna was stored at 0-2°C, 3-4°C, and 6-7°C, and abused for 2 h daily at 20°C and 30°C for 7-12 days. Loins abused at 30°C for 2 h daily contained potentially toxic histamine concentrations (67-382 mg kg^-1) when stored at a low refrigeration temperature (0-2°C), whereas when stored at 6-7°C, the loins contained highly toxic histamine concentrations (544.5-4156.6 mg kg^-1). Lower histamine concentrations (23-48 mg kg^-1 in loins stored at 0-2°C and 124.7-2435.8 mg kg^-1 in loins stored at 6-7°C) were observed in temperature-abused loins that were initially frozen. An increase over time was observed in most microbial counts tested. Bacteria isolated from the temperature-abused loins showed a varied ability of histamine production, with Morganella morganii, Klebsiella oxytoca, Staphylococcus hominis, and Enterococcus hirae being the most active histamine-producing bacteria.     

Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks

Abstract: Filtered smoke (FS) has been used to preserve taste, texture, and/or color in tuna and other fish species. This treatment is particularly important in color preservation during frozen storage. The objective of this study was to compare changes in the quality profiles of FS‐treated and untreated (UT) yellowfin tuna (Thunnus albacares) steaks stored in 3 ways: room temperature (21 to 22 °C), refrigerated (4 to 5 °C), and iced (0 °C). FS and UT steaks were processed from the same lot of fish and analyzed for chemical, microbiological, lipid oxidation, color, and sensory profiles. Similar trends were seen for microbial proliferation and accumulation of apparent ammonia and total volatile base nitrogen (TVB‐N) during the storage temperatures evaluated. Notable exception in quality profile was found in lipid oxidation which was, as expected, lower for treated samples at all storage temperatures for TBARS (P < 0.05) and lower or significantly (P < 0.05) lower for POV values. FS increased the initial redness value significantly (P < 0.05). Unlike UT product, there was no loss of color value concomitant with quality changes for FS‐treated tuna for all storage temperatures evaluated. Practical Application: The overall goal of this project was to evaluate filtered smoked tuna steaks as to the impact on the overall quality profile. As a color‐stabilizing technology, it could mask deteriorating quality.     

Histamine levels in seventeen species of fresh and processed South African seafood

Histamine levels were determined in fresh and processed seafood from a representative range of 10 outlets after several incidents of scombroid seafood poisoning occurred. Species included seventeen fresh and processed scombroid- and non-scombroid fish, marine mollusks and crustaceans. Histamine levels in fresh seafood were generally low (0–9 ppm) with the exception of one sample of snoek (scombroid fish; >50 ppm) and one sample of yellowtail (non-scombroid fish; >50 ppm). Both species are rich in free histidine (1.5–5.3 ppb), a precursor of histamine. Processed seafood had, in general, low histamine concentrations (0–3 ppm) with the exception of fish meal (76 ppm), salted herring (47 ppm), one sample of smoked snoek (>50 ppm) and dried tuna (8000 ppm). In total, 5 of 80 examined samples (6%) contained histamine concentrations above the legal limit of 50 ppm. Experimental formation of histamine was demonstrated to be strongly temperature- and time-dependent. Samples were not contaminated with Vibrio spp., Pseudomonas spp., Klebsiellas spp. or Enterobacteria.     

Liquid holding capacity,texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil

This study evaluates the effects of dietary vegetable oils on the liquid-holding capacity, texture properties and fatty acid composition of Atlantic salmon fillets. Three diets containing 100% of fish oil (FO), 100% of soybean oil (SO) or a 50/50 mixture of the two oils (FO/SO) as oil dietary source, were fed to triplicate groups of salmon. After slaughter, a third of the fish were studied fresh while the rest of fish were smoked and stored at two temperatures (4 °C or 14 °C) for 5 or 15 days. The liquid-holding capacity and the texture of fresh and smoked fillets were not significantly affected by dietary oil whereas the smoking yield increased with the inclusion of soybean oil. The fatty acid profile of fresh and smoked fillets reflected these of the diets, and no selective loss of fatty acids was observed after smoking and after storage. On the other hand, increased storage time and storage temperature reduced strongly the liquid-holding capacity of all smoked salmon particularly obvious as increased fat loss, irrespective of the diets. This study showed that an increase in storage time and temperature of smoked fillets of Atlantic salmon affected the liquid-holding capacity, irrespective of the diets.