Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands

Table 1

Correlations between time-temperature, quality index, histamine, and microbe.

	TT	QI	Histamine	Microbe (tuna flesh)
TT	1	0.80	0.91	0.70
QI	—	1	0.85	0.60
Histamine	—	—	1	0.62
Microbe	—	—	—	1