Storage characteristics and histamine content of fish stored at tropical ambient temperature
Storage characteristics and histamine content of fish stored at tropical ambient temperature
Date
2002
Authors
Chakrabarti, R.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
During the storage in laboratory, yellow tail scad (Atule mate), seer (Scomberotnorus
guttatus), mullet (Mugil cephalus), horse mackerel (Megalaspis cordyla), bull's eye (Priacanthus
hamrur), sardine (Sardinella dobsi), long billed half beak (Hemiramphus marginatus), rainbow
sardine (Dussumieria acuta) and scad (Scomberoides tol) were found to be organoleptically
acceptable up to 4-6 h in winter (20-30oC). However, yellow tail scad, seer, mullet, bull'
s
eye, black pomfrets (Parastromateus niger) and silver bellies (Leiognathus dussumieri) stored in
summer (26-33oC) were acceptable up to 4 h only. In summer, the histamine level in all
acceptable fish was below 15.0mg.100g"1 muscle which is below maximum admissible limit
of 20.0mg.100g"1 muscle. The histamine values in winter days in fish was below
11.0mg.100g"1 muscle, except for long billed half beak. Histamine formation in seer, bull's
eye, scad and long billed half beak was more rapid compared to other species under study.
Peroxide value in fresh fish such as yellow tail scad, mullet, horse mackerel, scad and silver
bellies was nil. An increasing trend in both peroxide value and total volatile base nitrogen
(TVBN) was noticed in all samples stored at ambient temperature. TVBN values in
organoleptically acceptable fish were between 7.2 and 20.6 mg%.
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Citation
Fish Technol. 39(1): 34-38