Changes in microbial composition and quality characteristics of yellowfin tuna under different storage temperature

Yellowfin tuna is one of the commercially important fish varieties, and inappropriate storing may deteriorate its safety quality. This study aimed to investigate microbial composition quality characteristics yellowfin stored at different temperatures for varying amounts time. With an increase in storage temperature time, biogenic amines, total volatile basic nitrogen TVB-N, viable cell count steadily increased, which influenced tuna. The most significant histamine concerning food reached levels 21.25, 235.05, 1166.18, 3799.29 mg/kg, respectively. values counts were increased 7.04, 7.97, 8.24, 8.91 log CFU/g after 0, 4, 10, 20 °C 12 days, 7 3 Additionally, changes evaluated by high-throughput sequencing, results showed that Pseudomonas was dominant spoilage bacteria bacterial dynamics their correlation with amines TVB-N analyzed. A positive between Pseudomonas, Shewanella, Morganella, Acinetobacter, found. histamine, cadaverine, putrescine. provides insights into composition, provide theoretical guidance maintaining seafood during distribution storage.