Histamine Changes of Basa Fish Meats (Pangasius hypophthalmus) Stored at Various Temperatures

Yi-Chen Lee ； Ling-Ying Huang ； Chiu-Chu Hwang ； Ya-Ling Huang ； Chih-Yao Hou ； Yung-Hsiang Tsai

《臺灣水產學會刊》 45卷1期 (2018/03) Pp. 21-28

https://doi.org/10.29822/JFST.201803_45(1).0003

摘要

To estimate histamine-related quality changes in basa fish (Pangasius hypophthalmus) meats at different temperatures, the pH value, total volatile basic nitrogen (TVBN), total plate count (TPC), and histamine content of fish samples were determined. The pH, TPC, TVBN and histamine contents of the fish samples stored at 25℃ and 35℃ increased rapidly as the storage time increased. Histamine contents increased to higher than 50 mg/kg of the allowable limit of USFDA in samples stored at 15℃, 25℃ and 35℃ after 5 days, 2 days, and 1 day, respectively. The fish samples stored at 4 ℃ showed lower levels of pH, TPC, TVBN, and histamine. For the frozen basa fish meats stored at -20 ℃ for 2 months and then thawed and stored at 25℃ after 2 days, histamine content accumulated in samples was very closed to the limit of USFDA (50 mg/kg). Thus, the storage of basa fish meats at temperatures below 4℃ could prevent quality deterioration and extend the shelf-life. In conclusion, basa fish meat may become a hazardous food of histamine poisoning if it is exposed to temperatures above 15℃.

關鍵字

Basa fish ； Pangasius hypophthalmus ； histamine ； total volatile basic nitrogen ； storage temperature