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Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming
Chih-Hsiung Huang1, Ching-Yu Hsieh2, Yi-Chen Lee2
1Department of Fisheries Production and Management, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Abstract:
In the research, we evaluated the effects of high-pressure processing (HPP) on the growth and histamine formation of histamine-forming bacteria (HFB) in yellowfin tuna meat during storage. Tuna meat samples inoculated with the individual HFB species Morganella morganii and Photobacterium phosphoreum were subjected to HPP treatment at 250, 350, 450, and 550 MPa for 5 min, and the changes in bacterial count, total volatile basic nitrogen (TVBN) content, pH, and histamine content during storage at 4 and 15 °C were analyzed. The results indicate that the bacterial counts of the HFB species decreased significantly with increasing pressure, and HFB became undetectable in the samples treated at 450 and 550 MPa. At a storage temperature of 15 °C, the bacterial counts of both HFB species in the control group and samples subjected to HPP treatment at 250 and 350 MPa increased significantly with storage time. The bacterial counts of M. morganii in the samples stored at 4 °C decreased, whereas those of P. phosphoreum increased gradually owing to its psychrophilic nature. HPP treatment (>250 MPa) inhibited the increases in pH and TVBN content of the samples stored at 15 °C and delayed histamine formation in the samples during storage; these effects were more significant as the pressure during HPP treatment was increased.
Insights
High-pressure processing (HPP) effectively inhibits histamine-forming bacteria (HFB) growth in yellowfin tuna. Higher pressures significantly reduce bacterial counts, delaying spoilage and histamine formation during storage.
Area of Science:
- Food Science
- Microbiology
- Food Preservation
Background:
- Histamine formation in fish poses a significant food safety risk.
- Histamine-forming bacteria (HFB) are a primary cause of histamine accumulation in seafood.
- Yellowfin tuna is susceptible to spoilage and histamine production.
Purpose of the Study:
- To evaluate the impact of high-pressure processing (HPP) on HFB in yellowfin tuna.
- To assess HPP's effect on histamine formation and spoilage indicators.
- To determine the efficacy of different HPP pressures during storage.
Main Methods:
- Yellowfin tuna inoculated with Morganella morganii and Photobacterium phosphoreum.
- Samples treated with HPP at 250, 350, 450, and 550 MPa for 5 minutes.
- Analysis of bacterial counts, pH, TVBN, and histamine during storage at 4°C and 15°C.
Main Results:
- Increasing HPP pressure significantly reduced HFB counts, with undetectable levels at 450 and 550 MPa.
- HPP (>250 MPa) inhibited increases in pH and TVBN at 15°C.
- Histamine formation was delayed by HPP, with greater effect at higher pressures.
Conclusions:
- HPP is a promising technology for controlling HFB and delaying spoilage in yellowfin tuna.
- Pressure-dependent inhibition of HFB and histamine formation was observed.
- HPP can enhance the shelf-life and safety of yellowfin tuna products.
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