Determination of histamine content in muscle tissue of rainbow trout (Oncorhynchus mykiss) during ice storage

Abstract

In this study, the histamine concentration in the muscle tissue of whole rainbow trout (Oncorhynchus mykiss) was monitored during ice storage for a period of 18 days (0, 3, 6, 9, 12, 15 and 18th day). Results showed that the concentration of histamine increased linearly (P < 0.05) during ice storage (except the 18th day). Histamine was not detected at the first and third day of storage. The first detection of histamine was in the sixth storage day. Initial concentration of histamine was 1.09 μg/g and finally reached to 4.30 μg/g. The maximum histamine levels was reported to be below the Australian Food Standards Code (2001) safe level (200 mg/kg), and histamine levels were low even after 18 days of storage and remained below the Food and Drug Administration (2001) tolerance level during ice storage. It seems that the levels of histamine could be a suitable freshness indicator of rainbow trout during ice storage.