Table C.5.
Predicted levels (ppm) of histamine accumulation due to growth of Morganella psychrotolerans in different spots inside tubs and boxes (on the fish surface and the maximum temperature in the matrix of fish/water or fish/air) of the case studies of the ‘cooling‐keeping’ and ‘keeping’ processes of fresh fishery products with different fat content and size
| Process | Fat content | Fish Dimension | Case study # | Time (days) | Location of fish in box or tub | Difference between boxes and tubsc | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| BOX Middle – centre | TUB Bottom – centre | BOX Middle – corner | TUB Bottom – corner | BOX Maxa | TUB Maxb | Centre | Corner | Max | |||||
| 1 | 2 | 3 | 4 | 5 | 6 | (2) – (1) | (4) – (3) | (6) – (5) | |||||
| ‘Cooling‐keeping’ | Lean | Small | 1c | 2 | 0.1 | 0.5 | 0.1 | 0.4 | 0.1 | 0.6 | 0.4 | 0.4 | 0.4 |
| 3 | 0.2 | 1.7 | 0.2 | 1.7 | 0.6 | 2.3 | 1.5 | 1.5 | 1.8 | ||||
| 5 | 1.3 | 14.4 | 2.2 | 18.1 | 7.0 | 27.2 | 13.1 | 15.9 | 20.2 | ||||
| Medium | 2c | 2 | 0.1 | 0.4 | 0.1 | 0.4 | 0.1 | 0.5 | 0.4 | 0.3 | 0.4 | ||
| 3 | 0.1 | 1.4 | 0.2 | 1.5 | 0.4 | 1.9 | 1.3 | 1.3 | 1.5 | ||||
| 5 | 0.7 | 11.8 | 1.0 | 14.2 | 3.8 | 20.6 | 11.1 | 13.2 | 16.7 | ||||
| Fat | Small | 3c | 2 | 0.1 | 0.4 | 0.1 | 0.4 | 0.1 | 0.5 | 0.4 | 0.3 | 0.4 | |
| 3 | 0.2 | 1.5 | 0.2 | 1.5 | 0.5 | 2.0 | 1.3 | 1.3 | 1.5 | ||||
| 5 | 1.2 | 12.4 | 2.0 | 15.0 | 5.9 | 22.3 | 11.2 | 13.0 | 16.4 | ||||
| Medium | 4c | 2 | 0.1 | 0.5 | 0.1 | 0.4 | 0.1 | 0.5 | 0.4 | 0.3 | 0.4 | ||
| 3 | 0.1 | 1.5 | 0.2 | 1.5 | 0.5 | 2.0 | 1.4 | 1.3 | 1.6 | ||||
| 5 | 0.7 | 12.8 | 1.1 | 15.1 | 4.0 | 22.2 | 12.1 | 14.0 | 18.2 | ||||
| ‘Keeping’ | Lean | Small | 1k | 2 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.2 | 0.0 | 0.1 | 0.0 |
| 3 | 0.1 | 0.3 | 0.2 | 0.6 | 0.5 | 0.7 | 0.2 | 0.4 | 0.3 | ||||
| 5 | 0.8 | 2.9 | 1.3 | 6.1 | 5.0 | 9.0 | 2.1 | 4.8 | 3.9 | ||||
| Medium | 2k | 2 | 0.0 | 0.1 | 0.1 | 0.1 | 0.1 | 0.2 | 0.0 | 0.1 | 0.0 | ||
| 3 | 0.1 | 0.3 | 0.2 | 0.5 | 0.4 | 0.6 | 0.2 | 0.3 | 0.2 | ||||
| 5 | 0.6 | 2.5 | 1.0 | 4.9 | 4.1 | 7.1 | 1.9 | 3.9 | 3.0 | ||||
| Fat | Small | 3k | 2 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.2 | 0.0 | 0.1 | 0.0 | |
| 3 | 0.1 | 0.3 | 0.2 | 0.5 | 0.4 | 0.6 | 0.2 | 0.3 | 0.2 | ||||
| 5 | 0.8 | 2.6 | 1.2 | 5.1 | 4.3 | 7.3 | 1.8 | 4.0 | 3.0 | ||||
| Medium | 4k | 2 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.2 | 0.0 | 0.1 | 0.0 | ||
| 3 | 0.1 | 0.3 | 0.2 | 0.5 | 0.4 | 0.6 | 0.2 | 0.3 | 0.2 | ||||
| 5 | 0.6 | 2.6 | 1.0 | 5.0 | 4.3 | 7.3 | 2.0 | 4.0 | 3.0 | ||||
Maximum temperature on the surface of a fish located in the middle of the box, close to the wall.
Maximum temperature on the surface of a fish located at the bottom corner of the tub.
Calculated by subtracting the histamine levels (ppm) in tubs of the specified column number from the corresponding histamine levels (ppm) in the box, also indicated by the appropriate column number. A positive value indicates a greater histamine accumulation (ppm increase) in tubs compared to boxes, while the opposite is true for the negative values.