Decomposition and Histamine Content in Mahimahi (Coryphaena Hippurus)

Area of Science:

• Marine biology
• Food science
• Microbiology

Background:

• Mahimahi (Coryphaena hippurus) is a commercially important fish species.
• Histamine formation in fish is a food safety concern, leading to scombrotoxin poisoning.
• Understanding decomposition and histamine formation is crucial for maintaining fish quality.

Purpose of the Study:

• To investigate the effects of incubation temperature on mahimahi decomposition and histamine formation.
• To identify the types of bacteria involved in mahimahi spoilage at different temperatures.
• To assess the correlation between histamine levels, quality loss, and sensory attributes.

Main Methods:

• Fresh mahimahi were incubated in seawater at various temperatures (0, 10, 21, 32°C).
• Bacterial populations were analyzed to identify psychrotrophic and mesophilic species.
• Histamine levels, pH, and quality loss were measured over time.
• Sensory attributes (odor) and cooking effects were evaluated.

Main Results:

• Both decomposition and histamine formation rates increased with higher incubation temperatures.
• Psychrotrophic bacteria dominated at lower temperatures (0, 10°C), while mesophilic bacteria predominated at higher temperatures (21, 32°C).
• Histamine levels showed a high correlation with quality loss and fillet odor.
• Prior frozen storage reduced histamine formation rate but not quality loss.
• Cooking methods (baking, steaming) did not significantly reduce histamine levels.
• Seawater was a more effective medium for heat transfer than air, accelerating spoilage and histamine formation.

Conclusions:

• Incubation temperature is a critical factor influencing mahimahi spoilage and histamine production.
• Histamine formation is a reliable indicator of quality loss and potential safety issues in mahimahi.
• Seawater facilitates faster spoilage and histamine formation compared to air.
• Effective temperature control throughout the supply chain is essential for minimizing histamine formation and ensuring mahimahi safety.