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Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned Fishes
Author(s) -
Shakila R. Jeya,
Jeyasekaran Geevarethinam,
Vyla S. Aunto Princy,
Kumar R. Saravana
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb09042.x
Subject(s) - sardine , tuna , mackerel , histamine , food science , skipjack tuna , fish <actinopterygii> , fishery , chemistry , sardinella , toxicology , biology , endocrinology
Changes in histamine and other quality characteristics were examined in 3 commercially important fishes, tuna ( Katsuwonus pelamis ), seerfish ( Scomberomorus commersonii ), and sardines ( Sardinella gibbosa ) through the canning process, at 3 different stages (raw, precooked, and canned) immediately on receipt and also after a delay of 6 h at ambient temperature (30 ± 2 °C). Tuna and seerfish remained sensorially acceptable when processed after delay, whereas sardines exhibited slight ammoniacal/putrid odor. TMA‐N and TVB‐N contents were low in precooked fish compared with their fresh counterparts, whereas in canned fish, both compounds increased significantly ( P < 0.05). Histamine content in the fish held for 6 h increased to 14, 17, and 8 ppm in tuna, seerfish and sardine, respectively, and never exceeded the maximum permissible limit of 50 ppm prescribed by the U.S. Food and Drug Administration. In precooked and canned fish, histamine was lower than in their raw counterparts and found to be within the range of 1.6 to 8.0 ppm in precooked and 1.2 to 4.3 ppm in canned fish. Holding the fishes destined for canning at 30 ± 2 °C for 6 h, therefore, was found to be safe from histamine toxicity problems.