Volatile Acids, Succinic Acid, and Histamine as Indices of Decomposition in Tuna

Hillig, Fred

doi:10.1093/jaoac/39.3.773

Cited by 8 publications

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“…DISCUSSION Histamine distribution in decomposed tuna. During decomposition, histamine is not produced uniformly throughout the fish (16,22). Previously we found that a gradient had formed in which histamine was highest in section no.…”

Section: Resultsmentioning

confidence: 99%

Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis)

Yoshinaga¹,

Frank²

1982

Appl Environ Microbiol

165

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Spoilage in skipjack tuna (Katsuwonus pelamis) was studied under controlled conditions by incubating whole, fresh fish in seawater at 38°C, the optimum temperature for histamine formation. Bacterial isolates were obtained from the loin tissue of a decomposing tuna containing 134 mg of histamine per 100 g and a total anaerobic count of 3.5 x 105/g after incubation for 24 h. Over 92% of the 134 isolates obtained were facultatively or obligately anaerobic bacteria. Eighteen isolates produced histamine in culture media containing histidine, and these were identified as Clostridium perfringens, Enterobacter aerogenes, Klebsiella pneumoniae, Proteus mirabilis, and Vibrio alginolyticus. Histidine decarboxylase activity of several isolates was measured in a tuna broth medium and with resting cells suspended in a buffered histidine solution.

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Section: Resultsmentioning

confidence: 99%

Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis)

Yoshinaga¹,

Frank²

1982

Appl Environ Microbiol

165

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“…Fish of this family have high levels of free histidine in the muscle tissue that can be transformed by histidine decarboxylating bacteria to histamine (Ienistea, 1973). Several papers have been published on the formation of histamine and other biogenic amines as indices of tuna quality deterioration (Hillig, 1956;Frank et al, 1981;Karmas, 1981;Eitenmiller et al, 1982;Yoshinaga and Frank, 1982;Frank and Yoshinaga, 1984;Yamanaka et al, 1984). Nevertheless, the use of specific levels of histamine as an indicator of quality has not been considered as a reliable index of spoilage.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)

Pérez-Villarreal

Pozo

1990

Journal of Food Science

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The protein, lipid, water and ash contents of the liver and different parts of the muscle tissue of albacore, Thunrzus alalunga, were measured. Fish were caught at three different seasons and were separated into three size groups for analysis. There were significant diffcrenccs among the composition of the tissues; size and season also had significant effects. Fish were stored in ice, and scales for the sensory assessment of freshness were developed for raw fish and for cooked meat. Changes in total volatile bases, trimethylamine, and adenine nucleotide decomposition products during storage in ice were measured. Sensory assessments and K index gave the highest correlation with storage time.

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“…Only 4 samples, 2 chunk light tuna and 2 mackerel samples, contained in excess of 1 0 mg% histamine. Scombroid fish products containing in excess of 1 0 mg% histamine are not generally classified as fresh or of the highest quality (Geiger 1944;Hillig 1956;Arnold and Brown 1978). The highest histamine level found in any of the products was 31.5 mg/100 g in a mackerel sample.…”

Section: Resultsmentioning

confidence: 99%

A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS¹²

Taylor

Leber

Leatherwood

1977

Journal of Food Quality

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Analysis of 100 samples of each of 3 types of commercially processed scombroid fish products obtained at the retail level showed mean histamine concentrations (mg/100 g) of 3.58 for chunk light tuna, 1.50 for albacore tuna, and 2.56 for mackerel. Only 2 samples of chunk light tuna and 2 of mackerel contained greater than 10 mg% histamine. The highest level of histamine found in albacore tuna was 5.35 mg/100 g, while 99% ofthe samples had less than 5 mg% histamine. Chunk light tuna samples contained up to 28.0 mg/100 g, and mackerel samples contained up to 31.5 mg/100 g; 92% of the chunk light tuna and 95% of the mackerel had less than 5% histamine. The histamine levels found in these products were far below any level associated with food poisoning incidents.

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Volatile Acids, Succinic Acid, and Histamine as Indices of Decomposition in Tuna

Cited by 8 publications

References 0 publications

Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis)

Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis)

Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)

A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS¹²

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Volatile Acids, Succinic Acid, and Histamine as Indices of Decomposition in Tuna

Cited by 8 publications

References 0 publications

Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis)

Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis)

Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)

A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS12

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A SURVEY OF HISTAMINE LEVELS IN COMMERCIALLY PROCESSED SCOMBROID FISH PRODUCTS¹²