Development of biogenic amines in yellowfin tuna (Thunnus albacares):: Effect of storage and correlation with decarboxylase-positive bacterial flora

The effects of storage at 0, 4, 10, and 22degreesC for 0, 1, 3, 5, and 9 d on the quality of yellowfin tuna fillets as determined by microbiological assessment, development of some biogenic amines, and sensory analysis were studied. Tuna fillets stored at 22degreesC for 3 d, 10degreesC for 5 d, and 4degreesC for 9 d were rated unacceptable for consumption. Those stored at 22degreesC for 3 d had total aerobic bacterial count of >8 log(10) CFU/g, a histamine-producing bacterial population of 7 log(10) CFU/g, and 832 ppm of histamine, 35.8 ppm of putrescine, and 147 ppm of cadaverine. A comparison of the capillary electrophoresis, AOAC fluorometric method, and gas chromatography showed a very good correlation (r(2) > 0.99) among these 3 methods for histamine quantitation in tuna samples. Morganella morganii, Enterobacter agglomerans, Enterobacter intermedium, Pseudomonas fluorescens, Proteus vulgaris, and Serratia liquefaciens were the decarboxylase-positive bacterial species isolated by using the Niven's medium and identified during storage, which were responsible for histamine production In test tuna fillets.