Abstract
Improper handling and temperature fluctuations during postharvest of fish commonly allow the growth of histamine-forming bacteria (HFB) that may cause histamine poisoning. Citrobacter freundii CK01 is one of the HFB isolated from Skipjack landed on Sadeng, Yogyakarta. This study aimed to determine the temperature effect on the growth rate and histamine production by C. freundii CK01. Bacterial growth and histamine production was tested in tuna fish infusion broth (TFIB) at 5, 15, 30 and 40°C. The bacterial growth was tested using Total Plate Count method, while histamine was determined using Thin Layer Chromatography and densitometry method. The primary model for bacterial growth was plotted with incubation time using DMFit referred to Baranyi & Roberts model. The secondary model was converted from growth rate and modeled using Ratkowsky Square Root Model. The equation for growth rate of C. freundii CK01 was μmax=[0.0105 (T + 13.886)]2 (Root Mean Square Error <10%). Histamine production reached the highest concentration at 15°C in 96 hours up to 117,13 ppm. This study shows that temperature affected the growth rate and histamine production of C. freundii, indicating the importance of maintaining the low temperature stability during handling of skipjack.
Highlights
Indonesia has a great potential in fisheries, one of the main commodities is skipjack tuna
The results show that the number of cell increased significantly at temperature of 30, 40 and 15°C, whereas at 5°C the bacteria cell number tended to be lower than other temperatures
This study shows the effect of temperature on the growth rate and histamine production ability of C. freundii CK01
Summary
Indonesia has a great potential in fisheries, one of the main commodities is skipjack tuna. Skipjack is the second largest commodity caught in Gunungkidul Yogyakarta and all year’s catching season [2]. To maximize the potential value of Skipjack, products have to meet the quality standards. Histamine content in Skipjack is one of the quality parameter that needs to be considered not to exceed the limit in order to avoid poisoning. The histamine poisoning symptoms are dizziness, stomach nausea, vomit, rapid heart rate, constant thirst, and itchiness [4]. Histamine from sardine consumption was reported by the Lhokseumawe Health Office as a source of poisoning to 72 high school students [7]
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