Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

Abstract

The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were built to predict histamine in the range 10–1000 mg kg−1 using the 1000–2500 nm NIR spectra of artificially-contaminated fish. The two models were then validated using a new set of naturally contaminated samples in which histamine content was determined by conventional high-performance liquid chromatography (HPLC) analysis. As for calibration results, coefficient of determination (r2) > 0.98, root mean square of estimation (RMSEE) ≤ 5 mg kg−1 and root mean square of cross-validation (RMSECV) ≤ 6 mg kg−1 were achieved. Both models were optimal also in the validation stage, showing r2 values > 0.97, root mean square errors of prediction (RMSEP) ≤ 10 mg kg−1 and relative range error (RER) ≥ 25, with better results showed by the model for processed fish. The promising results achieved suggest NIR spectroscopy as an implemental analytical solution in fish industries and markets to effectively determine histamine amounts.

Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling

“…Although intoxication mechanisms, control strategies and hazardous products are well known and documented, histamine is still the far most common cause of health problems associated with seafood [7][8][9] which leads to a conclusion that simple and rapid methods for histamine testing are required, in order to ensure safety of fish products in global trade. This is, in addition, confirmed by large number of recent scientific papers dealing with improvement of traditional histamine testing methods [10][11][12][13][14][15] or development of novel approaches such as different sensors [16][17][18][19][20] and application of different spectroscopic methods [21][22][23][24][25][26][27].…”

“…PLSR models [24] were developed on set of calibration samples spiked with histamine concentrations ranging from 0-300 mg/kg and containing 2048 wavelengths (1068.7-1618.1 cm −1 ) of each of the 479 SERS spectra. Prior to modeling, various preprocessing methods were applied to the SERS spectra including The obtained PLSR calibration models were applied to SERS spectra of real samples for all fish samples together (n = 196) and separately for bluefin tuna (Thunnus thynnus) (n T = 160) and bonito (Sarda sarda) (n B = 36).…”

Applications of Near-Infrared Spectroscopy (NIRS) in Fish Value Chain

“…Some toxic compounds produced during fish spoilage can be measured by NIRS to evaluate fish safety. An important group is formed by biogenic amines, with histamine being one of the most critical, as it is related with the most common foodborne illness associated with fish consumption [78]. They are a group of nitrogenous compounds, usually measured to evaluate the safety of aquatic products.…”

“…Histamine was also determined by this spectroscopic technique. It is the only biogenic amine for which international regulatory levels have been established [78]. The presence of this amine is due to the bacterial decarboxylation of histidine, an amino acid present in high levels in fish muscle, specially from Scomberiscida and Scombridae families (which include tuna).…”

Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food

“…Zaukuu et al [ 29 ] used linear discriminant analysis (LDA) and partial least squares regression analysis (PLSR) to predict trace components, such as urea and melamine in whey protein powder. Ghidini et al [ 30 ] developed a calibration model based on orthogonal partial least squares regression to predict the histamine content of tuna.…”