Histamine formation and honeycombing during decomposition of skipjack tuna, Katsuwonus pelamis, at elevated temperatures

Decomposition was studied in skipjack tuna, Katsuwonus pelamis , caught in Hawaiian waters. Fresh skipjack tuna tissue was practically devoid of histamine (about 0.1 mg/100g tuna), but this compound formed readily when whole fish were incubated at moderate and elevated temperatures. Histamine formation was optimum at 37.8 degree C (100 degree F) and was dependent upon microbial activity. Honeycombing, a condition characterized by the destruction of connective tissue, was evaluated in incubated skipjack tuna and had an optimum temperature of 32.3 degree C (90 degree F). Honeycomb formation occurred in the presence of antibiotics that inhibited microbial activity and histamine formation.