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

Silva, CC; Ponte, D.J.B. Da; Dapkevicius, Maria de Lurdes Enes

doi:10.1111/j.1365-2621.1998.tb15803.x

Cited by 64 publications

(43 citation statements)

References 24 publications

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“…Prolong exposure to room temperature during defrost might increase histamine concentration in tuna. Silva et al (1998) reported rise of histamine content at 10 and 4 C, but notable amounts were detected after 3 days at 10 C and 6 days at 4 C. A study conducted by Rossano et al, (2006), are in agreement that histamine level increase with time of storage when stored at 4 C.…”

Section: Resultssupporting

confidence: 72%

Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

Mahusain

Bayoi

Karim

et al. 2016

Preprint

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Histidine is precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature is highly influenced the formation of histamine, a study regarding histamine and bacterial count was conducted. Longtail tuna was stored at -20, 4, 15, 25 and 37 C and analysis of bacteria and histamine was done for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count was taken for every 0, 6, 12,18 and 24 hours for 15, 25 and 37 C. At 0 day of storage for -20̊ C, gut and non gut fish samples showed histamine level of 3.496 mg/100. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days, reaching a value of 4.84 and 3.78 mg/100 g for gut and non gut tuna, respectively. Similar trend of result was seen at 4 C where a gradual increase of histamine concentration was observed throughout the storage period. However, the histamine level in gut tuna exceeded the safety level at day 8. At temperature 15 and 25 C, the gut fish meat is not safe for consumption at 24 hours. Meanwhile, the safety limit can be seen within 12 hours and 18 hours of storage in gut and non gut fish stored at 37 C, respectively. For bacterial cell enumeration, at -20 C, the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for gutted and non gutted respectively at 48 hours till reaching last storage time. Similar trend was recorded at 4, 15, 25 and 37 C from time to time. However, bacterial count is largely seen at 37 C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish.

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Section: Resultssupporting

confidence: 72%

Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

Mahusain

Bayoi

Karim

et al. 2016

Preprint

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“…Unlike histamine decomposition at 0°C, no decomposition took place at 20°C which implies that such a high temperature might inhibit the growth of histamine decomposing bacteria (Sato et al, 1994). Rapid histamine accumulation was found also in skip jack which maintained its safety for only one day at 22°C (Silva et al, 1998).…”

Section: Histamine Formationmentioning

confidence: 98%

“…Many scientists have studied the effects of storage temperatures on histamine formation in fish, and their results have been very often ambiguous (Guillén-Velasco, Ponce-Alquicira, Farrés-González Saravia, & GerreroLegarreta, 2004;Silva, Ponte, & Dapkevicius, 1998). This can be explained by the differences in the composition and the level of bacterial flora in the fish.…”

Section: Introductionmentioning

confidence: 96%

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

Guizani

Al-Busaidy

Al-Belushi

et al. 2005

Food Research International

100

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“…Histamine remained consistently higher than the other four biogenic amines at 11 ο C in all four fish lots irrespective of treatment, probably due mainly to the effect of temperature, but also possibly due to the higher bacterial load introduced by skin contamination in the case of the contaminated fish. Silva et al (1998) observed increasingly higher amounts of histamine, i.e., greater than 550 ppm in big eye tuna after three days at 10 ο C. Our experiments at 11 ο C showed that greater than 500 ppm of histamine were formed after about three days of storage. Putrescine and cada- verine are formed from the decarboxylation of ornithine and lysine, respectively .…”

Section: Journal Of Aquatic Food Product Technologymentioning

confidence: 70%

Handling and Storage of Atlantic Mackerel (Scomber scombrus) on Biogenic Amine Production

Lokuruka

Regenstein

2007

Journal of Aquatic Food Product Technology

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The effects of gutting and skin contamination on the formation of five biogenic amines in Atlantic mackerel were studied. Gutted and ungutted iced mackerel were below the FDA action level of histamine for 13 days at 0 o C, but for only one day in both gutted and ungutted fish stored at 11 o C. All five biogenic amines were significantly different at 11 o C irrespective of whether the fish were gutted, skin contaminated with guts, or untreated. Gutting influenced the amount of spermidine in noncontaminated fish, while skin contamination affected the amount of histamine, cadaverine, putrescine, and spermine formed at 11 o C. Skin contamination was more important than gutting in scombrotoxin formation in contaminated fish at 11 o C. Higher amounts of spermine and spermidine were formed at this abuse temperature, while iced storage reduced amine formation. Some scombrotoxic bacteria may be endogenous to the gut. Both skin and guts are potential sources of scombrotoxic bacteria.

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

Cited by 64 publications

References 24 publications

Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

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

Handling and Storage of Atlantic Mackerel (Scomber scombrus) on Biogenic Amine Production

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