Development of Biogenic Amines in Yellowfin Tuna (Thunnus albacares): Effect of Storage and Correlation with Decarboxylase-Positive Bacterial Flora

• Published in: Journal of food science Vol. 67; no. 1; pp. 292 - 301
• Main Authors: Du, W.-X., Lin, C.-M., Phu, A.-T., Cornell, J.A., Marshall, M.R., Wei, C.-I.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.01.2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Bacteria; biogenic amines; Biological and medical sciences; capillary electrophoresis; Fish; Fish and seafood industries; fluorometric analysis; Food industries; Food preservation; Food science; Fundamental and applied biological sciences. Psychology; Temperature; Thunnus albacares; tuna; Edible fish; Temperature; Microbiological testing; Warehousing; Tuna (Tunny fish); Biogenic amine; Food preservation; Alteration; Microflora; Sensory analysis; Biosynthesis; Fish fillet
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb11400.x

The effects of storage at 0,4,10, and 22°C for 0,1,3,5, and 9 d on the quality of yellowfin tuna fillets as determined by microbiological assessment, development of some biogenic amines, and sensory analysis were studied. Tuna fillets stored at 22 °C for 3 d, 10 °C for 5 d, and 4 °C for 9 d were rated unacceptable for consumption. Those stored at 22 °C for 3 d had total aerobic bacterial count of > 8 log10 CFU/g, a histamine‐producing bacterial population of 7 log10 CFU/g, and 832 ppm of histamine, 35.8 ppm of putrescine, and 147 ppm of cadaverine. A comparison of the capillary electrophoresis, AOAC fluorometric method, and gas chromatography showed a very good correlation (r2 > 0.99) among these 3 methods for histamine quantitation in tuna samples. Morganella morganii, Enterobacter agglomerans, Enterobacter intermedium, Pseudomonas fluorescens, Proteins vulgaris, and Serratia liquefaciens were the decarboxylase‐positive bacterial species isolated by using the Niven's medium and identified during storage, which were responsible for histamine production in test tuna fillets.