title: Histamine stability in Rihaakuru at -80, 4 and 30°C.
abstract: Rihaakuru is a shelf stable fish paste product formed from a fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10months at either -80, 4 or 30°C. This appears to be a property of the product as histamine solutions are reported to be stable, at least under frozen storage. The risk of histamine food poisoning due to Rihaakuru may reduce during the storage of the product.
authors.affiliation: Institute of Food Nutrition and Human Health, Massey University, Private Bag 11-222, Palmerston North, New Zealand. A.Naila@massey.ac.nz
authors.forename: Aishath
authors.initials: A
authors.lastname: Naila
authors.forename: Steve
authors.initials: S
authors.lastname: Flint
authors.forename: Graham C
authors.initials: GC
authors.lastname: Fletcher
authors.forename: Phil J
authors.initials: PJ
authors.lastname: Bremer
authors.forename: Gerrit
authors.initials: G
authors.lastname: Meerdink
mesh_terms: D000818:Animals; D005396:Fish Products / Q000032:analysis*; D061353:Food Storage; D006632:Histamine / Q000737:chemistry*; D013696:Temperature; D014413:Tuna
chemical_list: D006632:Histamine