HISTAMIN EVALUATION ON FROZEN TUNA LOINS (THUNNUS SP.) AS AN EXPORT REQUIREMENT STANDARD IN DENPASAR LABORATORY, BALI, INDONESIA

Abstract

Tuna is one of the essential export commodities in Indonesia. Histamine in this species can cause a food safety hazard. Therefore, a maximum standard of histamine content must be applied to frozen loin tuna products to reduce food safety risks. This study aims to identify the histamine content of frozen tuna loins. Samples were 121 frozen tuna loins from nine different companies. Histamine testing was done using the ELISA method based on AOAC-RI 070703. Test results on 121 frozen tuna loins from nine companies confirmed that one sample, coded EP2/H/1-6, had a histamine level of >50 ppm. This sample had a histamine level of 83 ppm. Since only one sample had a histamine level of >50 ppm, it showed that these exporting companies had applied good handling to prevent high histamine content in the products they exported.

Keywords

• elisa
• export
• loin tuna
• histamine