Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis)

Tahmouzi, Saeed; Khaksar, Ramin; Ghasemlou, Mehran

doi:10.1016/j.foodchem.2010.11.060

Cited by 79 publications

(46 citation statements)

References 29 publications

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“…1 into a clean plastic tube after centrifugation at 4 °C for 15 min at 8500× g (MSE model GF6 centrifuge, Germany). One milliliter of the filtrate was used for the analysis after derivatisation with O‐phthalaldehyde (Tahmouzi and others 2011). …”

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confidence: 99%

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Tahmouzi

Razavi

Safari

et al. 2012

Journal of Food Science

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Frankfurters are among the most popular meat products in many countries. Health problems (such as cancer) associated with the overconsumption of cured meat have led to searches for new, alternative methods of preservation. Hurdle technology (combinations of beet sugar, calcium lactate, and Staphylococcus xylosus in different concentrations) can be developed for frankfurter processing. Results of this research will be useful for meat manufacturers; however, any new process may affect the strategies chosen for marketing these products.

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confidence: 99%

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Tahmouzi

Razavi

Safari

et al. 2012

Journal of Food Science

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“…One of the goals of our work was to determine the histamine formation in skipjack tuna defrosted in various temperatures with an adapted HPLC protocol. This method, which was developed by our research team for histamine analysis, was validated by testing known concentrations of standard histamine under several different technical conditions (Tahmouzi et al . 2011).…”

Section: Methodsmentioning

confidence: 99%

“…Additionally, microbiological analyses were carried out to evaluate the effect of these temperature abuses on the growth of indigenous microbial flora. The method used was a modified high‐performance liquid chromatography (HPLC), which was validated previously for fish analysis in our laboratory (Tahmouzi et al . 2011).…”

Section: Introductionmentioning

confidence: 99%

HISTAMINE FORMATION AND BACTERIOLOGICAL QUALITY IN SKIPJACK TUNA (KATSUWONUS PELAMIS): EFFECT OF DEFROSTING TEMPERATURE

Tahmouzi

Ghasemlou

Aliabadi³

et al. 2012

Journal of Food Processing and Preservation

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Temperature abuse of skipjack tuna (Katsuwonus pelamis) was carried out in order to assess the histamine formation and bacterial growth in fish‐processing facilities where fish can be exposed to high temperatures for short periods of time. Histamine production and bacteriological quality were monitored under different defrosting time and abuse conditions (4, 10, 15, 25 and 30C). A high‐performance liquid chromatography method involving an isocratic elution was validated for the determination of histamine in the samples. Most of the fish samples showed higher contents than the allowable level, whereas samples stored at 4C had negligible histamine levels. The highest level of histamine formed was 185.21 mg/kg after 96 h of defrosting at 10C. In the samples stored at 30C, the histamine contents markedly increased up to 166.91 mg/kg after 96 h, while the histamine content began to gradually increase following defrosting at 10C. Aerobic plate counts reached 7.2 × 105 cfu/g after 24 h at 25C. The dominant microbial group was the Enterobacteriaceae family throughout the storage period. The optimal temperature for bacterial growth was 30C, whereas the optimal temperature for histamine production was 10C. PRACTICAL APPLICATIONS Skipjack tuna (Katsuwonus pelamis) is much appreciated worldwide because of its abundant population, excellent nutritional value and sensory characteristics. The use of frozen skipjack as raw material is becoming more frequent in the canning industry as a way of expanding production across the whole year. Thus, frequently, there is a crucial phase from defrosting the frozen fish to getting it to the canning process. Therefore, monitoring histamine is a critical task for the seafood industry. To control histamine formation, good fish‐handling techniques should be applied to prevent proliferation and cross‐contamination. In the fishery industry, chilling or low‐temperature defrosting is critical for reducing histamine.

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“…for several foods such as cheese, fish, and chicken meat by Lázaro et al [37][38][39] and Rodrigues et al [40], respectively, with satisfactory results. Tahmouzi et al [41] reported the comparison between OPA and benzoyl chloride for histamine determination in tuna fish and found that the derivatization using benzoyl chloride is longer and more complex, but the histamine derivative is more stable than OPA. Nevertheless, the use of derivatization can be avoided using reverse phase columns equipped with an amperometric detector.…”

Section: No Spe Technique Mpsd Techniquementioning

confidence: 99%

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Munir

Badri

2020

Journal of Analytical Methods in Chemistry

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Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.

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Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis)

Cited by 79 publications

References 29 publications

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

HISTAMINE FORMATION AND BACTERIOLOGICAL QUALITY IN SKIPJACK TUNA (KATSUWONUS PELAMIS): EFFECT OF DEFROSTING TEMPERATURE

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

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