Effects of Cannery on amounts of White and Dark Muscles Histamine of Skipjack tuna (Katsuwonus pelamis)

Subject Areas : Breeding and Aquaculture Sciences Journal

Ehsan Setayeshfar ¹ (واحد اهواز)
abolfazl askari ² (اهواز)
ebrahim rajabzadeh ³ (اهواز)

Received: 2017-05-02 Accepted : 2017-05-02 Published : 2017-05-02

Keywords:

Abstract :

Due to the importance of fish and aquatic products as the protein sources and quick corruption of them, 15 samples of skipjack tuna (kutsuwonus pelamis) and 15 can of them were gathered to measure the Histamine content of white and dark muscles of them. So firstly the white and dark muscles of fish were separated and the samples were gathered from the cans. This Histamine was measured by Schultz method and Electrophores. The results show that the average Histamine content of dark muscles were 154.3 + 52.46 mg/g and in white muscles were 124.4 + 47.05 mg/g, also in cans samples were 160.52 + 87.59 mg/g (p< 0.05). The Histamine content were above of the maximum limits(20 ppm) which announced by FDA.