Storage temperature effect on histamine formation in big eye tuna and skipjack

Notable histamine formation (>30 mg/100g) was detected in big eye tuna (Thunnus obesus) and skipjack (Katsawonus pelamis) captured in Azorean waters and stored for 1, 3 and 6 days at 22,10 and 4 degrees C, respectively. Higher levels (p

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Bibliographic Details
Published in:Journal of food science 1998-07, Vol.63 (4), p.644-647
Main Authors: Silva, C.C.G, Ponte, D.J.B. da, Enes Dapkevicius, M.L.N
Format: Article
Language:English
Subjects:
biogenic amines
Biological and medical sciences
cold storage
fish
Fish and seafood industries
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Histamine
Scombridae
Seafood
Storage
Temperature
tuna
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Summary:Notable histamine formation (>30 mg/100g) was detected in big eye tuna (Thunnus obesus) and skipjack (Katsawonus pelamis) captured in Azorean waters and stored for 1, 3 and 6 days at 22,10 and 4 degrees C, respectively. Higher levels (p
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15803.x