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Research Paper | Biochemistry Science | Ivory Coast | Volume 3 Issue 6, June 2014 | Popularity: 6.3 / 10

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Histamine Contents in Tuna Loins (Thunnus sp.) Produced in Cote dIvoire and its Relation with Bacterial Load

SIKA Andre Emmanuelle, AKE ASSI Yolande, KOFFI-NEVRY Rose, BIEGO Henri

Abstract: The aim of the present study was to determine the occurrence of histamine and its relation with the bacterial load in tuna loins of four tuna species from two production sites in Cte dIvoire. Histamine concentration was measured by High Performance Liquid Chromatography (HPLC). pH; humidity and histamine content ranged from 6.4 to 6.8; 67.98 % to 71.19 % and 13.34 to 28.19 mg/kg respectively. Aerobic plate count; total coliform; fecal coliform; Escherichia coli and anaerobic sulphite reducers in all samples ranged from 4.35 to 6.29 log CFU/g; 1.41 to 3.21 log CFU/g; 0 to 3.04 log CFU/g; 0 to 2.80 log cfu/g and 0 to 1.94 log CFU/g respectively. The means concentrations of histamine varied not depending on the industries (Industry A and B) and on the tuna species (Skipjack; Longfin; Yellowfin and Bigeye). These concentrations were lower than the maximum permissible values in European and Ivoirian regulation. Data of the co-inertia analysis revealed that aerobic plate count; fecal coliforms and anaerobic sulphite reducers were correlated with the formation of histamine in tuna loins

Keywords: tuna loins, histamine, microbial load, correlation, Cte dIvoire

Edition: Volume 3 Issue 6, June 2014

Pages: 2347 - 2351

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