Decomposition and Histamine Content in Mahimahi (Coryphaena Hippurus)

Abstract

Decomposition and histamine formation were studied with fresh mahimahi (Coryphaena hippurus) incubated in seawater at 0, 10, 21, and 32°C. The rates of decomposition (loss of quality) and histamine formation both increased at warmer incubation temperatures. Spoilage bacteria were primarily psychrotrophic at 0 and 10°C, while mesophilic bacteria predominated at 21 and 32°C. An increase in pH of the loin tissue was correlated slightly with the histamine level. The correlation between histamine level and loss of quality, however, was high. Also there was a strong correlation between odor of the fillet and histamine production during spoilage. Prior frozen storage at −20°C inhibited the rate of subsequent histamine formation, but did not affect the extent of quality loss. Loss of histamine during cooking (baking or steaming) had no appreciable effect on the residual histamine level of spoiled fish. Seawater was a much more efficient heat transfer medium than air during incubation. The rates of histamine formation and loss of quality were significantly greater in seawater than in air at the same temperature.

Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest Coast

“…Kahawai showed the highest rate of histamine formation and accumulation at 25ЊC, 330 mg/100g muscle within 2 days, followed by 30ЊC (Fletcher et al, 1995). Mahimahi showed the highest histamine accumulation at 32ЊC, reaching 250 mg/100g of fish in 24h, when incubated at 0-32ЊC (Baranowski et al, 1990). Oil-preserved anchovies stored at 20ЊC showed an increased level of histamine, 80 mg/100g, in 2 mo storage, reaching a peak at 300 mg/100g at 7 mo .…”

“…Oil-preserved anchovies stored at 20ЊC showed an increased level of histamine, 80 mg/100g, in 2 mo storage, reaching a peak at 300 mg/100g at 7 mo . At lower temperatures, 0-10ЊC, histamine was formed but at the reduced level mainly by psychrophilic and psychrotrophic histamine-producing bacteria (Baldrati et al, 1980;Frank and Yoshinaga, 1984;Ryser et al, 1984;Morii et al, 1988;Baranowski et al, 1990).…”

Biogenic Amines Formation in Bigeye Tuna Steaks and Whole Skipjack Tuna

“…This trend would reflect previous research on tuna that has shown that freezing histamine-producing species negatively impacts the bacteria that produces the histamine decarboxylase that acts on histidine to form histamine (Baranowski and others 1990;Fujii and others 1994;Kim and others 1999). Therefore, the rate of histamine formation and the levels produced are decreased (Baranowski 1990;Kim and others 1999). Histamine levels were drastically reduced when the whole Skipjack tuna was stored on ice ( Figure 4) and remained less than 6.0 ppm for both fresh and frozen/thawed forms.…”

Efficacy of Preserving Sea Foods Using <i>Marine Lactobacillus</i>

“…Both the post-mortem formation of amino acids and their rapid decarboxylation are temperature-dependent (Baranowski et al, 1990). Temperature-abuse potentiates histamine formation in fresh fish (Coryphaena hippurus) at 32 °C is reportedly increasing from 1.6 to 2,920 ppm in 24 h. High histamine formers producing >1,000 ppm histamine were mostly isolated from fish stored at 15-25°C (Kim et al, 2000).The present experiment revealed that there was an increasing trend of histamine production within 24 h of exposure and significant amount of histamine was also increased with increasing time and temperatures (Table 1-4).…”