The K values and total viable count of big eye tuna under different temperatures were studied.The results showed that under 0℃,4℃,15℃ and 25℃,the K values increase rates were 2.6％/d,6.3％/d,18.6％/d and 46.7％/d,and the total viable counts exceeded l06 CFU/g on 14d,7d,36h and 24h,respectively.The shelf life of big eye tuna is 10d at 0℃,5d at 4℃,24h at 15℃ and 12h at 25℃ according to the changes of all indicators.Histamine was only found after 12d and 5d at 0℃ and 4℃.However histamine content increased rapidly and exceeded 30mg/100g after 48h and 24h during storage at 15 ℃ and 25℃,respectively.Therefore,low temperature storage is an effective method to prolong the shelf life and suppress histamine producing.%研究大目金枪鱼背部肌肉在不同温度下贮藏期间K值和菌落总数的变化.结果表明,0、4、15和25℃贮藏条件下鱼肉K值的日增长速率分别为2.6％、6.3％、18.6％和46.7％；菌落总数分别在第16天、7天、36 h和12 h超过106 CFU/g.综合感官评定和生化指标,大目金枪鱼背部肌肉在0、4、15和25℃条件下的货架期分别为10 d、5d、24 h和12h.0℃和4C条件下贮藏的鱼肉分别在第12天和5天时开始出现组胺；而15℃和25℃下贮藏的鱼肉组胺含量增长迅速,分别在第48 h和24 h超过30 mg/l00 g.因此,低温贮藏能减缓鲜度降低的速率,延长大目金枪鱼的货架期,同时也能抑制组胺的增长.
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