Although no histamine was detected in any of the frozen tuna
dumpling samples right after thawing, it began to accumulate after
12 h of storage at 25 C (Fig. 5C). Since bacteria grew rapidly in
these samples, the increases in histamine levels were also rapid.
Histamine was detected at 84 mg/100 g in high spiked sample
and 31 mg/100 g in low spiked sample following 48 h of storage
at 25 C (Fig. 5C).