Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle na...

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Bibliographic Details
Main Authors: Alberto Altafini, Paola Roncada, Alessandro Guerrini, Gaetan Minkoumba Sonfack, Damiano Accurso, Elisabetta Caprai
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
biogenic amines
food safety
food storage
foodborne intoxication
histamine
histidine decarboxylase
Online Access:https://www.mdpi.com/2304-8158/11/24/4034

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