Histamine Formation in Tuna

Iced and previously frozen albacore were monitored for histamine formation and bacterial growth during storage at 0-37ЊC. The optimum temperature for histamine formation in albacore tuna (Thunnus alalunga) was 25ЊC, and whole fish were more susceptible to histamine formation than dressed fish at that temperature. Storage at 25ЊC 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.

Section: Scombroid Poisoning Results From Ingestion Of Foodsmentioning

confidence: 99%

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

Kim

Price

1999

“…Usually, the content of free histidine in tuna fish muscle is very high, therefore there is a risk that toxic levels of histamine can be formed, especially under unfavorable storage conditions (Eitenmiller et al, 1982). The stability of histamine to heat may explain the levels often reported in canned tuna (Frank and Yoshinaga, 1984). The European Community proposed that the average content of histamine in fish should not exceed 10 mg/100g and no sample may contain Ͼ20 mg/100g (Luten et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

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

Silva

Ponte

Dapkevicius

1998

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.

“…Fish of this family have high levels of free histidine in the muscle tissue that can be transformed by histidine decarboxylating bacteria to histamine (Ienistea, 1973). Several papers have been published on the formation of histamine and other biogenic amines as indices of tuna quality deterioration (Hillig, 1956;Frank et al, 1981;Karmas, 1981;Eitenmiller et al, 1982;Yoshinaga and Frank, 1982;Frank and Yoshinaga, 1984;Yamanaka et al, 1984). Nevertheless, the use of specific levels of histamine as an indicator of quality has not been considered as a reliable index of spoilage.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)

Pérez-Villarreal

Pozo

1990

The protein, lipid, water and ash contents of the liver and different parts of the muscle tissue of albacore, Thunrzus alalunga, were measured. Fish were caught at three different seasons and were separated into three size groups for analysis. There were significant diffcrenccs among the composition of the tissues; size and season also had significant effects. Fish were stored in ice, and scales for the sensory assessment of freshness were developed for raw fish and for cooked meat. Changes in total volatile bases, trimethylamine, and adenine nucleotide decomposition products during storage in ice were measured. Sensory assessments and K index gave the highest correlation with storage time.