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

Abstract

ABSTRACT 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 > tail > 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.KEYWORDS: Histaminelittle tunnyLelliottia amnigena-1Acinetobacter haemolyticus Author contributionsResearch concept: WAM, EIH, HAM, MAM; Fish sampling: WAM; Sensory evaluation: HAM, WAM, MAM; Bacteriological examination: HAM, WAM; Muscular autolysis scoring: WAM, EIH, MAM; Determination of Histamine contents, immunohistochemistry and statistical analysis: WAM, EIH; Drafting manuscript: WAM, EIH, HAM, MAM; Revision and final approval of this version for publication: WAM, EIH, HAM, MAM; Teamwork leader: MAM.Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementThe authors confirm that all the data supporting the findings of this study are available within this article.Supplementary dataSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2259900.