Biogenic amines profile in processed bluefin tuna (Thunnus thynnus) products

The aim of this study was to evaluate the behavior of biogenic amines (BAs), especially histamine (HIS), and its correlation with pH, water activity (Aw), sodium chloride (NaCl), and microbiological parameters in innovative bluefin tuna (Thunnus thynnus) – raw, salted, seasoned and cooked products. The sensory analysis showed that this seafood typology, especially the pressed and cooked products, could be accepted willingly by consumer. The results showed amine profile trends that are similar to those observed during ripening and seasoning of pig meat products; HIS levels were found to be lower than the limits set by EU legislation in all products and during the whole storage period. To ensure the safety of the analyzed products, despite using raw materials of excellent quality, it is important to select process parameters that reduce the BA production.