Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing

Simple item page
AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:02Z
Fecha de publicación2013-01-01
ResumenYellowfin tuna has a high level of free histidine in their muscle, which can lead to histamine formation by microorganisms if temperature abuse occurs during handling and further processing. The objective of this study was to measure levels of histamine in damaged and undamaged thawed muscle to determine the effect of physical damage on the microbial count and histamine formation during the initial steps of canning processing and to isolate and identify the main histamine-forming microorganisms present in the flesh of yellowfin tuna. Total mesophilic and psicrophilic microorganisms were determined using the standard plate method. The presence of histamine-forming microorganisms was determined in a modified Niven's agar. Strains were further identified using the API 20E kit for enterobacteriaceae and Gram-negative bacilli. Physically damaged tuna did not show higher microbiological contamination than that of undamaged muscle tuna. The most active histamine-forming microorganism present in tuna flesh was Morganella morganii. Other decarboxylating microorganisms present were Enterobacter agglomerans and Enterobacter cloacae. Physical damage of tune during catching and handling did not increase the level of histamine or the amount of microorganisms present in tuna meat during frozen transportation, but they showed a higher risk of histamine-forming microorganism growth during processing.es_ES
Doihttps://doi.org/10.1590/s0101-20612013005000061es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4871
Idiomaenes_ES
EditorialSOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSes_ES
RelaciónFood Science and Technology (Brazil)es_ES
URL relacionadohttps://doi.org/10.1590/s0101-20612013005000061es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteFood Science and Technology (Brazil)
Palabra claveyellowfin tunaes_ES
Palabra clavehistaminees_ES
Palabra claveprocessinges_ES
Palabra clavefreezinges_ES
TítuloInfluence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processinges_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorGarcia-Tapia, Gonzalo
AutorBarba-Quintero, Guillermo
AutorGallegos-Infante, Jose Alberto
AutorPacheco Aguilar, Ramon
AutorRuiz-Cortes, Juan Antonio
AutorRamirez, Jose Alberto
AutorGarcia-Tapia, Gonzaloes_ES
AutorBarba-Quintero, Guillermoes_ES
AutorGallegos-Infante, Jose Albertoes_ES
AutorPacheco Aguilar, Ramones_ES
AutorRuiz-Cortes, Juan Antonioes_ES
AutorRamirez, Jose Albertoes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
Rango de páginas463-467es_ES
URL relacionadahttps://doi.org/10.1590/s0101-20612013005000061
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen33es_ES

Files

Collections

Documentación Cientifica