Transcript HISTAMINE FORMATION IN TUNA

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.
• 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.
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.
Collection of Tuna
Grenada
Yellowfin Tuna
Grenada
2004 & 2005
Maximum Histamine Concentrations in Yellowfin Tuna at 29 °C; 2004 Grenada Pack
9000
Max Values avg
Max Values
8000
7000
Hist, ppm
ppm
Hist,
6000
5000
4000
3000
2000
1000
0
0
5
10
15
20
Incubation Time, hrs
25
30
Biogenic Amines in YF Tuna (ppm)
Hours
28 °C
SW
Cadaverine
Histamine
6.5
Lower
Loin
1.6
Upper
Loin
0
Lower
Loin
.2
Upper
Loin
.1
9.0
1.9
.2
7
1
12.0
2.4
.3
125
22
14.0
49.0
5.1
2700
700
Cooling Rates For Large Tuna
[hours to reach 10 °C (50 °F)]
Ice
(n=8)
Slush Ice
(n= 5)
GG & Ice
(n=5)
Avg= 14 hr Avg = 18 hr Avg = 11 hr
Range
9-21 hr
Range
13-20 hr
Range
9-13 hr
Temperature (F) p
Whole Caribbean 125 lb Yellowfin Tuna Chilled in Ice
90
80
70
60
50
40
30
0
3
6
9 12 15 18 21 24 27 30 33 36 39 42
Time (hrs)
Maximum Histamine Concentrations in Yellowfin Tuna at 30 °C; 2005 Grenada Pack
9000
Iced Max Values
Iced Max Values avg
8000
GG Max Values
GG Max Values avg
7000
ppm
Hist,pp
m
6000
5000
4000
3000
2000
1000
0
0
5
10
15
20
Incubation Time, hrs
25
30
Maximum Histamine Concentrations in Yellowfin Tuna Loins at 30 °C; 2005 Grenada Pack
9000
Iced Histamine Max
Iced Histamine Max avg
GG Histamine Max
8000
GG Histamine Max avg
ppmm
Hist,ppm
Hist,
7000
6000
5000
4000
3000
2000
1000
0
0
5
10
15
20
Incubation Time, hrs
25
30
Maximum Cadaverine and Putrescine Concentrations in Yellowfin Tuna at 30 °C Seawater
300
Cadaverine
Cadaverine Avg
Putrescine
Putrescine Avg
ppm
200
100
0
0
5
10
15
20
Incubation Time, hrs
25
30
Effects of reduced initial
temperatures.
Initial slush Bath Temp
ice
none
10 °C
None
15 °C
none
20 °C
2
30 °C
4
30 °C
8
30 °C
12
30 °C
Hours
Histamine
24
24
24
10
15
10
10
2
223
52
49
43
4
38
Bigeye Tuna
Hawaii 2005
Maximum Histamine Concentrations in Bigeye Tuna Incubated in 26 °C Seawater
4500
I
I avg
GG
GG avg
4000
3500
ppm M
3000
2500
2000
1500
1000
500
0
0
2
4
6
8
10
12
Hours
14
16
18
20
22
Maximum Histamine Concentrations in Bigeye Tuna Incubated in 29 °C Seawater
4500
I
I avg
GG
GG avg
4000
3500
ppm M
3000
2500
2000
1500
1000
500
0
0
2
4
6
8
Hours
10
12
14
16
Maximum Histamine Concentrations in Bigeye Tuna Loins from Fish Incubated in 26 °C Seawater
1000
I
I avg
900
GG
GG avg
800
ppm m
700
600
500
400
300
200
100
0
0
2
4
6
8
10 12
Hours
14
16
18
20
22
Maximum Histamine Concentrations in Bigeye Tuna Loins from Fish Incubated in 29 °C Seawater
1000
900
I
I avg
800
GG
GG avg
ppm m
700
600
500
400
300
200
100
0
0
5
10
Hours
15
20
Cadaverine Concentrations in Tuna
After Incubation at 26 °C (79 °F)
[Avg of max concentrations in fish]
8
7
6
5
4
ppm cadaverine
3
2
1
0
0 hr
6 hr
9 hr
12 hr 15 hr 18 hr 21 hr
Hours to Cool Big Eye Tuna in Ice
Time (hrs.) from start of cooling
Target
G&G Fish
Round Fish
(N= 4)
21 °C
10 °C
(N= 5)
Average
2
5.5
Range
1.5 to 2
3.5 to 8
Average
7.6
14
Range
5.5 to 9
11 to 19
Effect of Evisceration of Tuna
Max. histamine, ppm
Temperature
Time in
SW (Hrs)
Control fish
0
18 °C (65 °F) 24
26 °C (79 °F) 9
12
15
18
29 °C (85 °F) 9
12
GG Fish
Round Fish
1
1
0, 2
5, 8
84, 712
49, 911
4
19
1, 2
1
1
179, 25
104, 12
4312
214
127
Effect of Chilling Fish Before Incubation
in Sea Water (Max histamine, ppm)
Hr @ 10°C
(50 °F)
0
Hr @ 26 °C GG Fish
(79 °F)
12
5, 8
Round Fish
0
15
84, 712
104, 12
12
12
1
40
6
15
7
67
6
18
321
3149
0
18
39, 911
4312
179, 25
Time in Hours to Reach Histamine
Concentrations of 50 and 200 ppm.
Specie
Incubation Method of Histamine, ppm
Temp.
Cooling
50
200
Yellowfin 30 °C
Ice
9+
9+
GG
12 +
12 +
Bigeye
26 °C
Ice
9+
12 +
GG
12 +
12 +
Bigeye
29 °C
Ice
6+
6+
GG
12 +
12 +
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.