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We investigated the effect of storage time and temperature on muscular histamine (HIS) contents in little tunny (LT). Fifty LT were preserved at various temperatures (0- 21°C). We collected muscles from several areas at 0-, 6-, 12-, 18-, and 24 h post-fishing for further examination. Throughout storage time and temperature, there was a significant increase in fish deterioration, HIS levels, and HFB count in abdominal &gt; tail &gt; dorsal muscle. Vitek2 gave 99% confidence identity of the highly histaminergic strains  Lelliottia amnigena-1 and Acinetobacter haemolyticus . There was a positive correlation between HIS levels, HFB counts, and microscopic lesion scores during storage.

journal of aquatic food product technology

Immunohistochemical Evaluation of Histamine Levels and Hygienic Aspect of Little Tunny  (Euthynnus alletteratus)  Musculature at Different Environment Time and Temperature