Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method

Köse, Sevim; Kaklıkkaya, Neşe; Koral, Serkan; Tufan, Bekir; Buruk, Kurtulus; Aydın, Faruk

doi:10.1016/j.foodchem.2010.10.069

Cited by 68 publications

(58 citation statements)

References 22 publications

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“…The method of Boland and Paige (1971) was used for trimethylamine (TMA) analysis. Biogenic amines were analyzed using high performance liquid chromatography (HPLC) method according to Köse et al (2011) as modified from Eerola et al (1993). HPLC equipment was Shimadzu Prominence LC-20 AT series (Japan) HPLC with autosampler (SIL20AC, Shimadzu, Japan), Diode Array Detector (SPD-M20A, Shimadzu, Japan) and Intertsil column (GL Sciences, ODS-3, 5 m, 4.6x250 mm).…”

Section: Discussionmentioning

confidence: 99%

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Koral¹,

Tufan²,

Başçınar³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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Smoking is a traditional preserving method used for both fish and meat products around the world. Smoked fish products have wide acceptance today due to their accustomed taste and aroma as well as their extended shelf-life. In this study, we aimed to determine quality changes and shelf-life of wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus, Steindachner, 1868) during frozen storage (-20±2°C) in comparison with its cultured counterparts. After gutting, cleaning and draining the samples, they were salted in 10% brine solution for 1 h and hot smoked within the same day. The samples were placed in styrofoam plates covered with a stretched film and frozen at -40C for 24 h. Then, all samples were stored at -20±2°C until spoilage. Chemical, microbiological and sensory analyses were performed monthly to investigate their quality changes and the shelf stability of the products. The results of total volatile basic-nitrogen, thiobarbituric acid and trimethylamine were obtained within the acceptable levels. Histamine values were found well below the permitted limits set by Food and Drug Administration and European Union. Sensory results showed that both storage groups (wild and cultured) had 7 months of shelf-life. This study showed that hot-smoked wild and cultured horse mackerel can be stored at -20±2°C for 7 months. Culturing did not make any significant differences (P<0.05) in sensory quality despite of differences in chemical and microbiological changes between wild and cultured groups during storage. On the other hand, better consumer acceptance was observed for cultured samples indicating the advantage of culturing this species for a better market value. We also observed that frozen storage can retard the formation of biogenic amine contents and therefore, it is suggested to apply for such products to avoid histamine health risk.

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Section: Discussionmentioning

confidence: 99%

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Koral¹,

Tufan²,

Başçınar³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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“…Commercial tests have been evaluated with real samples and compared their performance with methods such as the official AOAC method 977.13 for histamine or HPLC analysis. Properties of commercial test kits for histamine analysis are reviewed for instance in [35,36].…”

Section: Commercial Anti-histamine Antibodies and Their Use In Immunomentioning

confidence: 99%

Challenges in Developing a Biochip for Intact Histamine Using Commercial Antibodies

2017

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This study describes the development and the challenges in the development of an on-chip immunoassay for histamine using commercially available antibodies. Histamine can be used as an indicator of food freshness and quality, but it is also a relevant marker in clinical diagnostics. Due to its low molecular weight, simple structure and thus low immunogenicity production of high specificity and affinity antibodies is difficult. From six commercial anti-histamine antibodies tested, only two bound the histamine free in the solution. A fluorescent on-chip immunoassay for histamine was established with a dynamic range of 8-111 µg/mL using polyclonal anti-histamine antibody H7403 from Sigma (Mendota Heights, MN, USA). The anti-histamine antibodies described and used in published literature are thoroughly reviewed and the quality of commercial antibodies and their traceability and quality issues are highlighted and extensively discussed.

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“…Es importante entonces determinar la concentración de histamina en pescado debido al impacto que posee sobre su inocuidad y, por ende, sobre la salud humana (Kose et al, 2011). El método analítico oficial empleado en diferentes países y en la Comunidad Europea (directiva EU/2005) es la cromatografía líquida de alto rendimiento (HPLC).…”

Section: La Caballa (Scomber Japonicus O Scomber Japonicus Marplatensunclassified

Influencia de la Temperatura de Conservación sobre la Formación de Histamina en Caballa (Scomber japonicus)

et al. 2011

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ResumenEl objeto del presente trabajo fue estudiar la influencia de la temperatura sobre la frescura de la caballa (Scomber japonicus) asociada con los cambios químicos y los atributos organolépticos de los ejemplares conservados en diferentes condiciones. La calidad del pescado se determinó por evaluación sensorial mientras que la inocuidad se estableció midiendo el contenido de histamina a 6 ºC durante una semana realizando el muestreo después de transcurridos uno, tres, cinco y siete días en condiciones de refrigeración. A la temperatura ambiente de 20 ºC el muestreo se efectuó diariamente durante tres días. Las caballas refrigeradas superaron los niveles aceptables de histamina al tercer día antes de ser rechazadas por los panelistas sensoriales. Cuando las muestras se mantuvieron a temperatura ambiente alcanzaron niveles peligrosos de histamina al segundo día en coincidencia con el rechazo determinado por el panel de evaluación sensorial.Palabras clave: histamina, caballa, Scomber japonicus, refrigeración, evaluación sensorial. Influence of Storage Temperature on Histamine Formation in Mackerel (Scomber japonicus) AbstractThe aim of the present work was to study the influence of storage temperature on the freshness of mackerel (Scomber japonicus) associated with chemical changes and organoleptic attributes of the samples maintained under different environmental conditions. Fish quality was assessed by sensory evaluation while safety was determined through histamine development during refrigerated storage at 6 ºC during a week, sampling for analysis after periods of one, three, five and seven days. At room temperature of 20 ºC samples were analyzed daily during three days. Refrigerated mackerel became unsafe for human consumption, reaching unacceptable histamine levels after three days, before being rejected by the sensory panel. At room temperature samples were discarded due to their high histamine content on the second day, in agreement with the rejection decision of the sensory evaluation panel.

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Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method

Cited by 68 publications

References 22 publications

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Challenges in Developing a Biochip for Intact Histamine Using Commercial Antibodies

Influencia de la Temperatura de Conservación sobre la Formación de Histamina en Caballa (Scomber japonicus)

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