Resumen

GOZZI, Marta S; PIACENTE, María L; CRUCES, Virginia  y  DIAZ, Edith G. Influence of Storage Temperature on Histamine Formation in Mackerel ( Scomber japonicus). Inf. tecnol. [online]. 2011, vol.22, n.6, pp. 53-62. ISSN 0718-0764.  doi: 10.4067/S0718-07642011000600006.

The aim of the present work was to study the influence of storage temperature on the freshness of mackerel ( Scomber japonicus ) associated with chemical changes and organoleptic attributes of the samples maintained under different environmental conditions. Fish quality was assessed by sensory evaluation while safety was determined through histamine development during refrigerated storage at 6 ºC during a week, sampling for analysis after periods of one, three, five and seven days. At room temperature of 20 ºC samples were analyzed daily during three days. Refrigerated mackerel became unsafe for human consumption, reaching unacceptable histamine levels after three days, before being rejected by the sensory panel. At room temperature samples were discarded due to their high histamine content on the second day, in agreement with the rejection decision of the sensory evaluation panel.

Palabras clave : histamine; mackerel; Scomber japonicus; refrigeration; sensory evaluation .