National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Histamine formation is a critical quality and safety concern in fish subjected to improper storage temperatures. This study assessed the efficacy of crude culture extract and partially purified bacteriocin produced by Lactobacillus plantarum in inhibiting histamine accumulation in tuna (Euthynnus affinis) during storage at 0, 5, 15, and 25°C for up to 96 h. Fresh tuna samples were allocated into three groups: crude culture extract-treated, partially purified bacteriocin-treated, and untreated control. Histamine concentrations were measured at 24 h intervals using a colorimetric assay. Results showed that histamine levels increased significantly with rising storage temperature and duration across all groups (p < 0.05). However, samples treated with partially purified bacteriocin consistently exhibited the lowest histamine levels, while untreated controls showed the highest accumulation. After 96 h at 25°C, histamine content reached 24.0 ± 2.11 mg/100 g in the control group, compared with 13.6 ± 1.21 mg/100 g in the crude extract-treated group and 9.90 ± 0.61 mg/100 g in the partially purified bacteriocin-treated group. These findings demonstrate that bacteriocin from L. plantarum effectively suppresses histamine formation and holds strong potential as a natural preservative for improving the microbiological safety and shelf life of tuna during storage.
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