Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods

Histamine formation in fresh albacore was studied. Whole albacore left on deck up to 1 d contained negligible levels of histamine (0.4 mg/100g muscle). When they were abused at ambient temperatures for 1-4 days, 2 of 9 samples showed histamine levels 5 mg/100g. Histamine level was not affected by on...

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Bibliographic Details
Published in:Journal of food science 1998-03, Vol.63 (2), p.210-214
Main Authors: Ben-Gigirey, B. (ANFACO-CECOPESCA, Marcosende, Vigo, Spain.), Craven, C, An, H
Format: Article
Language:English
Subjects:
albacore
ANALYTICAL METHODS
ANIMAL TISSUES
ASSOCIATION OFFICIAL ANALYTICAL CHEMISTS
ATUN
Biological and medical sciences
CHEMICAL COMPOSITION
COMPARISONS
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
ELABORACION DEL PESCADO
ENZIMAS
ENZYME
ENZYMES
Fish
Fish and seafood industries
FISH PROCESSING
Food industries
Food science
Fundamental and applied biological sciences. Psychology
HISTAMINA
HISTAMINE
MUSCLE
MUSCLES
Muscular system
MUSCULOS
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
TEJIDOS ANIMALES
THON
TISSU ANIMAL
Toxicity
TRAITEMENT DU POISSON
TUNA
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Summary:Histamine formation in fresh albacore was studied. Whole albacore left on deck up to 1 d contained negligible levels of histamine (0.4 mg/100g muscle). When they were abused at ambient temperatures for 1-4 days, 2 of 9 samples showed histamine levels 5 mg/100g. Histamine level was not affected by on-board handling techniques studied, i.e., bleeding and spiking. Enzymatic assay was compared to the AOAC fluorometric method for histamine analysis. Enzymatic results showed a good correlation with those of the AOAC method (r2
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15711.x