SENSORY QUALITY AND HISTAMINE FORMATION DURING CONTROLLED DECOMPOSITION OF TUNA (THUNNUS-THYNNUS)

Histamine production was studied during controlled tunafish decomposit ion at 0, 8, and 20 degrees C. The influence of the location of the an atomic section on the amount of histamine formed and the incidence of histidine decarboxylating bacteria were also considered. By the time o f sensory rejection, histamine levels in tunafish sections stored at 0 and 20 degrees C were still below the hazard levels and the allowable levels established by both the U.S. Food and Drug Administration (FDA ) and the European Union. Toxic amounts were only formed after the tun afish was considered organoleptically unsuitable for human consumption . However, at 8 degrees C, levels of histamine between 100 and 200 mg/ 100 g of fish were found before tuna reached the rejection point. Henc e, physical appearance was not a good criterion for estimating the she lf life and especially the histamine-related health hazard when tuna w as stored at 8 degrees C, a common temperature in many home refrigerat ors.