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Histamine Formation in Yellowfin Tuna (Thunnus albacares ) and Bigeye Tuna ( Thunnus obesus )

Histamine Formation in Yellowfin Tuna (Thunnus albacares ) and Bigeye Tuna ( Thunnus obesus ). Walter Staruszkiewicz FDA-College Park, MD. Experimental Objectives. Determine the rate of histamine formation in large tuna held postmortem in seawater.

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Histamine Formation in Yellowfin Tuna (Thunnus albacares ) and Bigeye Tuna ( Thunnus obesus )

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  1. Histamine Formation in Yellowfin Tuna (Thunnus albacares) and Bigeye Tuna (Thunnus obesus) Walter StaruszkiewiczFDA-College Park, MD

  2. Experimental Objectives • Determine the rate of histamine formation in large tuna held postmortem in seawater. • Determine the distribution of histamine that forms within the muscle of large tuna. • Compare the temperature reduction of large tuna in ice vs. eviscerated tuna packed in ice.

  3. Experimental Design • Begin studies with live fish. • Each fish becomes a unique specimen. • Bracket the conditions which may exist when poor handling practices occur. • Maintain control of each experimental step.

  4. Collection of Tuna Grenada

  5. Yellowfin Tuna Grenada 2004 & 2005

  6. Hist, ppm Maximum Histamine Concentrations in Yellowfin Tuna at 29 °C; 2004 Grenada Pack

  7. Biogenic Amines in YF Tuna (ppm)

  8. Cooling Rates For Large Tuna[hours to reach 10 °C (50 °F)]

  9. Whole Caribbean 125 lb Yellowfin Tuna Chilled in Ice

  10. Hist, ppm Maximum Histamine Concentrations in Yellowfin Tuna at 30 °C; 2005 Grenada Pack

  11. Hist, ppm Maximum Histamine Concentrations in Yellowfin Tuna Loins at 30 °C; 2005 Grenada Pack

  12. ppm Maximum Cadaverine and Putrescine Concentrations in Yellowfin Tuna at 30 °C Seawater

  13. Effects of reduced initial temperatures.

  14. Bigeye Tuna Hawaii 2005

  15. Maximum Histamine Concentrations in Bigeye Tuna Incubated in 26 °C Seawater

  16. Maximum Histamine Concentrations in Bigeye Tuna Incubated in 29 °C Seawater

  17. Maximum Histamine Concentrations in Bigeye Tuna Loins from Fish Incubated in 26 °C Seawater

  18. Maximum Histamine Concentrations in Bigeye Tuna Loins from Fish Incubated in 29 °C Seawater

  19. Cadaverine Concentrations in Tuna After Incubation at 26 °C (79 °F)[Avg of max concentrations in fish]

  20. Hours to Cool Big Eye Tuna in Ice Time (hrs.) from start of cooling

  21. Effect of Evisceration of TunaMax. histamine, ppm

  22. Effect of Chilling Fish Before Incubation in Sea Water (Max histamine, ppm)

  23. Time in Hours to Reach Histamine Concentrations of 50 and 200 ppm.

  24. References • Effects of On-Board Handling …..Staruszkiewicz., et al, J Food Protection, January 2004 • GC Method for Putrescine & Cadaverine … Rogers & Staruszkiewicz, JAOAC 80 (3) pp 591-602, 1997.

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