HISTAMINE FORMATION AND BACTERIOLOGICAL QUALITY IN SKIPJACK TUNA (KATSUWONUS PELAMIS): EFFECT OF DEFROSTING TEMPERATURE

Abstract

Temperature abuse of skipjack tuna (Katsuwonus pelamis) was carried out in order to assess the histamine formation and bacterial growth in fish‐processing facilities where fish can be exposed to high temperatures for short periods of time. Histamine production and bacteriological quality were monitored under different defrosting time and abuse conditions (4, 10, 15, 25 and 30C). A high‐performance liquid chromatography method involving an isocratic elution was validated for the determination of histamine in the samples. Most of the fish samples showed higher contents than the allowable level, whereas samples stored at 4C had negligible histamine levels. The highest level of histamine formed was 185.21 mg/kg after 96 h of defrosting at 10C. In the samples stored at 30C, the histamine contents markedly increased up to 166.91 mg/kg after 96 h, while the histamine content began to gradually increase following defrosting at 10C. Aerobic plate counts reached 7.2 × 105 cfu/g after 24 h at 25C. The dominant microbial group was the Enterobacteriaceae family throughout the storage period. The optimal temperature for bacterial growth was 30C, whereas the optimal temperature for histamine production was 10C. PRACTICAL APPLICATIONS Skipjack tuna (Katsuwonus pelamis) is much appreciated worldwide because of its abundant population, excellent nutritional value and sensory characteristics. The use of frozen skipjack as raw material is becoming more frequent in the canning industry as a way of expanding production across the whole year. Thus, frequently, there is a crucial phase from defrosting the frozen fish to getting it to the canning process. Therefore, monitoring histamine is a critical task for the seafood industry. To control histamine formation, good fish‐handling techniques should be applied to prevent proliferation and cross‐contamination. In the fishery industry, chilling or low‐temperature defrosting is critical for reducing histamine.

Effect of frozen storage on the biochemical, microbial and sensory attributes of Skipjack Tuna (Katsuwonus pelamis) fish loins

“…The frozen Nile tilapia (Oreochromis niloticus) fish fillet which contain more microbes than the present findings [46]. The total plate count raised to 7.2 × 10 5 cfu/g after 1th day during 25°C and other dominant Enterobacteriaceae bacteria was dominant throughout the storage period [47] which is not related with the findings of the present study. In the present study, skipjack tuna loin remained considerable microbial community, which might be related to inadequate human operations during fishing and processing in the laboratory.…”

Tracking spoilage bacteria in the tuna microbiome

“…This suggests that the brine-freezing treatment may alter the capacity of HPB to produce histamine in these two organs. Freezing has been previously observed to limit the production of this biogenic amine in tuna fillets (Tahmouzi et al 2013). In addition, brine immersion is known to inhibit the activity of the histidine decarboxylase enzyme in HPB, and therefore to limit the synthesis of histamine from its precursor histidine (Hwang et al 2020;Morii & Kasama 2004;Tabanelli et al 2012).…”

Efek Suhu dan Waktu Simpan terhadap Kualitas Bagian Tengah Yellowfin Tuna Segar (Thunnus albacares)

“…Proses kemunduran bisa diperlambat dengan pendinginan, penurunan suhu dari 5ºC ke 0ºC dapat mengurangi separuh laju pembusukan (Starling & Diver, 2005). Sampel yang disimpan pada suhu 4ºC memiliki tingkat histamin yang dapat diabaikan (Tahmouzi et al, 2013) dengan suhu optimum aktivitas dekarboksilasi histidine 2º-30ºC (Lehane & Olley, 2000).…”

“…Pembentukan histamin yang disimpan pada suhu 0ºC tidak signifikan dan dapat diabaikan, hal ini sesuai dengan Tahmouzi et al (2013) bahwa sampel yang disimpan pada suhu 4ºC memiliki kadar histamin yang dapat diabaikan dan sejalan dengan Jinadasa et al (2015) bahwa histamin dapat dikontrol dengan penyimpanan suhu 0 atau lebih rendah dari 4 ºC. Hansamali et al (2020) juga menyatakan kandungan histamin masih aman dikonsumsi setelah penyimpanan selama 15 hari pada suhu 0-2ºC.…”