EFFECT OF POST HARVEST HANDLING ON CHEMICAL AND SENSORY QUALITY ATTRIBUTES OF LONGTAIL TUNA THUNNUS TONGGOLD. V. Bhola, S. M. Zofair and B.G. Chudasama
Longtail tuna (Thunnus tonggol) forms one of the commercially important fish species in India. There is an increasing concern over the formation of histamine in the fishes particularly in tuna. Hence the present study was undertaken to evaluate the effect of post-harvest handling on formation of histamine and other quality attributes in different body parts of whole (T1, (C), gilled and gutted (T2) and blooded (T3) longtail tuna. Histamine content in different body parts varied between 0.6 1.09 ppm, with lowest in mid body portion of gilled and gutted tuna and highest in the head portion of whole tuna. Levels of histidine did not show much variation between different parts of fish. Histamine forming bacteria and TPC were found highest in head portion in whole and blooded tuna, whereas lower count was observed in gilled and gutted sample. The total volatile base nitrogen and trimiethylamine contents of different parts of fish ranged 8.7 11.86 and 0.82 1.7 mg 100g-1, respectively indicating the freshness of the fish used in the study. The level of histamine observed in the present study is less than the prescribed limit by FDA. However, there is a clear evidence of higher histamine and histamine formation bacterial count was observed in whole fish compared to gilled and gutted fish sample at 0 oC temperature.
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