Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna ( Thunnus thynnus ).
J Food Prot
; 59(2): 167-174, 1996 Feb.
Article
in En
| MEDLINE
| ID: mdl-31159002
ABSTRACT
Histamine production was studied during controlled tunafish decomposition at 0, 8, and 20°C. The influence of the location of the anatomic section on the amount of histamine formed and the incidence of histidine decarboxylating bacteria were also considered. By the time of sensory rejection, histamine levels in tunafish sections stored at 0 and 20°C were still below the hazard levels and the allowable levels established by both the U.S. Food and Drug Administration (FDA) and the European Union. Toxic amounts were only formed after the tunafish was considered organoleptically unsuitable for human consumption. However, at 8°C, levels of histamine between 100 and 200 mg/l00 g of fish were found before tuna reached the rejection point. Hence, physical appearance was not a good criterion for estimating the shelf life and especially the histamine-related health hazard when tuna was stored at 8°C, a common temperature in many home refrigerators.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
J Food Prot
Year:
1996
Document type:
Article
Affiliation country:
España
Publication country:
EEUU
/
ESTADOS UNIDOS
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ESTADOS UNIDOS DA AMERICA
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EUA
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UNITED STATES
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UNITED STATES OF AMERICA
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US
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USA