Biogenic amine survey and organoleptic changes in fresh, stored, and temperature-abused bluefish (Pomatomus saltatrix)

Changes in histamine, putrescine, and cadaverine concentrations in bluefish filers (Pomatomus saltatrix) stored at 5, 10, and 15 degrees C were determ ined using high-performance liquid chromatography. An organoleptic assessme nt was conducted simultaneously with the biogenic amine analyses. The hista mine levels found in fresh bluefish obtained from wholesale seafood distrib utors ranged between <1 ppm and 99 with an average of 39 ppm. Putrescine an d cadaverine were not found in fresh bluefish. Fish fillets stored at each of the three temperatures developed histamine. The greatest accumulation of histamine was observed in fish stored at 15 degrees C, which developed his tamine levels as high as 2,200 ppm. Putrescine levels increased at each tem perature during storage. Cadaverine was present only in uninoculated bluefi sh stored at 15 degrees C. Histamine achieved higher levels in bluefish pie ces inoculated with Morganella morganii, which demonstrates that bluefish s upport bacterial histamine formation. Histamine levels at each temperature exceeded the 50-ppm advisory level established by the Food and Drug Adminis tration before 100% sensory rejection. Standard plate counts increased duri ng storage of fish at all temperatures, but the correlation between histami ne levels and standard plate count was not significant.