Changes of histamine levels and bacterial growth in longtail tuna Thunnus tonggol stored at different temperature

Nurul Ulfah Karim, . and Bayoi Fernandes, . and Mohamad Khairi Zainol, . and Muhd Danish-Daniel, . and Nurul Aina Syuhada Mahusain, . Changes of histamine levels and bacterial growth in longtail tuna Thunnus tonggol stored at different temperature. pp. 38-46. ISSN 1823-8556

Histidine is a precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature highly influences the formation of histamine a study regarding histamine and bacterial count was conducted. Longtail tuna was stored at -20 4 15 25 and 37 C and analysis of bacteria and histamine were carried out for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count were performed every 0 6 12 18 and 24 hours for 15 25 and 37 C. Storage of gutted and non-gutted fish samples at day 0 -20 C showed histamine level of 3.496 mg/100 g. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days reaching a value of 4.84 and 3.78 mg/100 g for non-gutted and gutted tuna respectively. Similar trend was seen at 4 C where a gradual increase of histamine concentration was observed throughout the storage period. However the histamine level in non-gutted tuna exceeded the safety level at day 8. At 15 and 25 C the non-gutted fish meat is not safe for consumption after 24 hours. Meanwhile the safety limit can be seen within 12 hours and 18 hours of storage in non-gutted and gutted fish stored at 37 C respectively. For bacterial cell enumeration at -20 C the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for non-gutted and gutted fish respectively at 48 hours till reaching last storage time. Similar trend was recorded at4 15 25 and 37 C from time to time. However bacterial count was largely seen at 37 C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish. This study has provided insights into the effects of storage temperature on the formation of histamine and bacterial growth in Thunnus tonggol.

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Abstract

Histidine is a precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature highly influences the formation of histamine a study regarding histamine and bacterial count was conducted. Longtail tuna was stored at -20 4 15 25 and 37 C and analysis of bacteria and histamine were carried out for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count were performed every 0 6 12 18 and 24 hours for 15 25 and 37 C. Storage of gutted and non-gutted fish samples at day 0 -20 C showed histamine level of 3.496 mg/100 g. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days reaching a value of 4.84 and 3.78 mg/100 g for non-gutted and gutted tuna respectively. Similar trend was seen at 4 C where a gradual increase of histamine concentration was observed throughout the storage period. However the histamine level in non-gutted tuna exceeded the safety level at day 8. At 15 and 25 C the non-gutted fish meat is not safe for consumption after 24 hours. Meanwhile the safety limit can be seen within 12 hours and 18 hours of storage in non-gutted and gutted fish stored at 37 C respectively. For bacterial cell enumeration at -20 C the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for non-gutted and gutted fish respectively at 48 hours till reaching last storage time. Similar trend was recorded at4 15 25 and 37 C from time to time. However bacterial count was largely seen at 37 C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish. This study has provided insights into the effects of storage temperature on the formation of histamine and bacterial growth in Thunnus tonggol.

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Item Type:	Article
AGROVOC Term:	Histamine
AGROVOC Term:	Bacteria
AGROVOC Term:	Thunnus tonggol
AGROVOC Term:	Tuna
AGROVOC Term:	Aquatic animals
AGROVOC Term:	Bacterial counting
AGROVOC Term:	Food contamination
AGROVOC Term:	Fish
AGROVOC Term:	Cold storage
AGROVOC Term:	Absorbance
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 07:08
URI:	http://webagris.upm.edu.my/id/eprint/24207

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