Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures

Abstract

The effect of polyethylene packaging (PEP) in air cushion and vacuum packaging (VP) on histamine related to the quality of Japanese Spanish mackerel (JS mackerel) was studied with samples stored at 20, 4, 15, and 258C. The aerobic plate count (APC), total volatile basic nitrogen (TVBN), and histamine concentrations of the PEP and VP samples stored at 258C increased as the storage time continued. The PEP and VP samples stored at temperatures below 158C showed lower levels of APC, TVBN, and histamine, with VP samples having considerably lower levels of APC, TVBN, and histamine than PEP samples. For the frozen JS mackerel stored at -208C for 2 months and then thawed and stored at 258C, the VP treatment delayed the increases of TVBN and histamine longer than did the PEP treatment. Thus, the storage of VP JS mackerel at temperatures below 48C could prevent quality deterioration and extend shelf life.