Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack |
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| Authors: | CÉ LIA C.G. SILVA,DUARTE J.B. DA,PONTE ,MARIA L.N. ENES DAPKEVICIUS |
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| Affiliation: | Authors da Ponte and Enes Dapkevicius are affiliated with the Depto. de Ciências Agrárias, Universidade dos Açores, 9700AngradoHeroísmo, Portugal.;Author Silva's present address: School of Animal &Microbial Sciences, The Univ. of Reading, Whiteknights, PO Box 228, Reading RG6 6AJ, UK. |
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| Abstract: | 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. |
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| Keywords: | histamine tuna fish biogenic amines |
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