Influence of Garcinia cambogia on Histamine of Tuna Fish (Thunnus albacores)

Abstract

Histamine is associated with scombroid fish poisoning in conjunction with the ingestion of some fish species. The formation of histamine in fish products is due to bacterial decarboxilase action on histidine in tissues. Histamine development has a high influence in temperature abuse. The objective of this study was to determine the effect of gamboge/ Goraka (Garcinia cambogia) on reduction of formed histamine in Tuna fish (Thunnus albacores). Fresh tuna loins which rejected after detection of high amount of histamine were selected. The study conducted in four steps. First two was designed to test the influence of garcinia at room temperature, third was carried out in 80 °C, fourth has been canned and retorted at 116 °C maximum temperature for 100 minutes. Every step was contained control and four kinds of treatments made with the change of Garcinia concentration only. Each control and treatments were repeated three times. Neogen's Veratox Histamine Test Kitwas used in histamine analysis. Results were analyzed in one way ANOVA. There was a significant difference (p<0.05) among treatm ents of each step. Very slight reduction of histamine was attained in room temperature (27 °C). Vast reduction was seized at 116 °C in canning process. At lower temperatures; below 80 °C affected concentration of Garcinia was high. In fresh tuna processing Garcinia cannot be added in the purpose of reducing formed histamine. In the canning industry Garcinia can be clearly added to reduce formed histamine levels in tuna fish.