Notable histamine formation (Ͼ30 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 4ЊC, respectively. Higher levels (pϽ0.05) 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 10ЊC, and histamine formation was suppressed at 4ЊC. Storage temperature and histidine content were the main factors controlling histamine levels in tuna.

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Different types of carrageenans and carboxymethyl celluloses were used as additives (5 g/kg) for minced fillets of cod. Samples of these treatments were stored at -18°C for 10 weeks and were evaluated at regular intervals for pH, water holding capacity, texture, extractable myosin and formation of dimethylamine and formaldehyde.Except Kappa carrageenan the additions improved the water holding capacity of the raw and cooked minced fish and decreased toughening during frozen storage. The addition of Iota carrageenan resulted in samples with remarkable texture stability and so after 10 weeks of frozen storage the texture of this treatment was similar to fresh minced cod. The higher the viscosity of carboxymethyl cellulose, the more it increased the softness and water holding capacity.

Pectins, alginates and kappa carrageenan were used as additives