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.

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