Modares Journal of Biotechnology

The Effect of Physiological Factors on Histamine Production in Persian Gulf Tuna Species

Document Type : Original Article

Authors

Narges Ravantab 1
Ehsan Kamrani 1
A. Homaei 2
Moslem Daliri 1
Mohsen Safaie 1

1 Fisheries Department, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran.

2 Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran.

10.48311/biot.2026.117682.82879
Abstract
Histamine accumulation in tuna fish is one of the key indicators of food safety and is influenced by physiological factors and post-harvest conditions. This study investigated the relationship between histamine levels and physical–biological parameters including body length, body weight, body temperature, and muscle pH in two tuna species, Euthynnus affinis and Thunnus tonggol. Seasonal sampling was conducted on freshly caught fish from the Persian Gulf, and histamine concentrations were determined using the HPLC method. Statistical analysis revealed that body temperature plays a decisive role in histamine formation; in T. tonggol, an increase in body temperature was significantly associated with higher histamine levels, whereas in E. affinis, the correlation was positive but not statistically significant. Other physiological factors—such as body length, weight, and muscle pH were not reliable predictors of histamine accumulation. These findings indicate that body size has only a minor direct effect on histamine formation, while body temperature and post-harvest conditions are the primary determinants. Therefore, precise temperature management and maintenance of the cold chain after harvesting are essential for controlling histamine levels and enhancing food safety in tuna species.

Keywords

Histamine
Tuna fish
Food safety
Catch management
Persian Gulf
Subjects
Modares Journal of Biotechnology
Volume 17, Issue 1
Winter 2026
Pages 116-128

Home

Guide for Authors

Submit Manuscript

Reviewers

Contact Us