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Postharvest handling practices and the development of histamine in giant Trevally (Aranxignobilis) fish: the case of Fiji

Lako, Jimaima V. and Solo, Madeline and Ishigaki, Minoru (2014) Postharvest handling practices and the development of histamine in giant Trevally (Aranxignobilis) fish: the case of Fiji. The South Pacific Journal of Natural and Applied Sciences, N/A . pp. 1-9. ISSN 1838-837X (Unpublished)

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This study aimed at assessing the common post-harvest handling practices of artisanal fishers in Fiji and its impact in the development of histamine in fish. The study involved in-depth interviews of postharvest handling practices, and its relationships in the development of histamine in Giant Trevally (Aranxignobilis) fish that were further exposed to three different temperatures; 00C, combination of 00C and 280C, and 280C. Results revealed that spear-gun fishers do not ice fish and rarely gut fish during their fishing trips, however only iced by either middlemen or vendors when fish are at the landing sites and are stored in old freezers. Fish are usually displayed un-gutted without ice on well drained tiled stalls and are recycled for display every two hours. Any unsold fish are returned into the old freezer for sale the next day. Histamine determination revealed that after 35 hours postharvest including further storage at 00C, and at combination temperatures of 50C and 280C (recycled every two hours) had histamine levels below the Food Drug Administration (FDA) permitted levels (50ppm). However fish stored at 280C showed histamine concentrations increased to 192.20 ppm at 15 hours post-harvest. The study demonstrates the importance of time and temperature control at postharvest handling of fish in tropical countries.

Item Type: Journal Article
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Science, Technology and Environment (FSTE) > School of Biological and Chemical Sciences
Depositing User: Repo Editor
Date Deposited: 30 Mar 2015 04:24
Last Modified: 10 May 2016 21:51

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