Histamine formation and bacterial spoilage of albacore harvested off the USNorthwest coast

Citation
Sh. Kim et al., Histamine formation and bacterial spoilage of albacore harvested off the USNorthwest coast, J FOOD SCI, 64(2), 1999, pp. 340-343
Citations number
38
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
64
Issue
2
Year of publication
1999
Pages
340 - 343
Database
ISI
SICI code
0022-1147(199903/04)64:2<340:HFABSO>2.0.ZU;2-K
Abstract
Iced and previously frozen albacore were monitored for histamine formation and bacterial growth during storage at 0-37 degrees C, The optimum temperat ure for histamine formation in albacore tuna (Thunnus alalunga) was 25 degr ees C, and whole fish were more susceptible to histamine formation than dre ssed fish at that temperature. Storage at 25 degrees C resulted in the high est histamine level, 60.4 mg/100g in whole fish stored for 7 days. When alb acore were frozen prior to storage, reduced amount of histamine was found a t 7.14 mg/100 g after 7 day storage at 25 degrees C, only after decompositi on became obvious. No histamine was found in any of the albacore samples st ored in ice for 18 days.