Formation of histamine in flying fish (hirundichthys coramandelensis) at ambient temperature and in ice

Abstract

Histamine formation in flying fish (Hirundichthys coramandelensis) at ambient temperature (30±2°C) and in ice was studied along with other non-protein components and sensory qualities . The histamine content was within the limits on storage up to 9 h at ambient temperature, while at 11 h it was at the limit of acceptability . A positive relation was noticed between histamine content and TMAN-TVBN content as well as sensory qualities . During iced storage the histamine formation was negligible, reaching only 0 .22 mg 100g' fish by 17 days .