Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

Marrone, Raffaele; Mascolo, Celestina; Palma, Giuseppe; Smaldone, Giorgio; Girasole, Mariagrazia; Anastasio, Aniello

doi:10.4081/ijfs.2015.4528

Cited by 4 publications

(4 citation statements)

References 6 publications

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“…The vacuum-packed yellowfin tuna loins are at the top of the risk as regards the presence of histamine in fish products. Moreover, the EU has banned CO treatment in fish: in the treated products, the colour may mask the deterioration associated with potential risk of scombroid syndrome [ 13 ] and “suspect” samples for CO should also be sampled for histamine. The determination of the colorimetric parameters was intended to highlight any correlations between high levels of histamine and a possible use of CO through a quick and easy-to-use colorimetric test.…”

Section: Discussionmentioning

confidence: 99%

“…One of the main sanitary frauds connected to the marketing of yellowfin tuna in the EU, is the fraudulent use of carbon monoxide (CO), where yellowfin tuna is coloured bright cherry red to look as everybody imagines fresh tuna to look. Since 2003, the presence of CO in yellowfin tuna from South-East Asian countries and from some Member States, has been repeatedly notified through the Rapid Alert System for Food and Feed (RASFF) [ 13 ]. In 2018, 79 people were arrested by Europol in “Operation Tarantello” for unauthorised treatment of tuna to promote a colour change [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…This very inviting colour it may not correspond to the real freshness of the fish and may mask bacterial spoilage. In histidine-rich fish such as yellowfin tuna, it may hide an excessive amount of histamine [ 13 ]. Yellowfin tuna is one of the main at-risk species in terms of presence of histamine at high levels: they present a very long shelf-life, are prepared with temperature variations that can support bacterial proliferation by Gram—( Morganella , Klebsiella , Proteus , E. coli and Hafnia ) and metabolism of histidine-by-histidine decarboxylase decomposition [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna (Thunnus albacares) Marketed in Sardinia (Italy) by a Combination of Rapid Screening Methods and LC-MS/MS

Pais

Meloni

Mudadu

et al. 2022

Foods

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The consumption of fishery products has been steadily increasing in recent decades. Among the quantitatively more important species, the yellowfin tuna (Thunnus albacares), is one of the main at-risk species as regards the possibility to present important levels of histamine and to be associated with the so-called “Scombroid Fish Poisoning”. The main aim of the present study was to evaluate the colorimetric parameters, the occurrence, and the quantification of histamine contamination in yellowfin tuna samples marketed in Sardinia (Italy) by a combination of rapid screening and official control methods. A total of 20 samples of yellowfin tuna loins collected from large retailers, fishmongers and local markets were analyzed for the qualitative and quantitative determination of histamine by the lateral flow test HistaSure™ Fish Rapid Test and LC-MS/MS, respectively. Moreover, all the samples were examined to assess the conformity with the EU rules on labelling and subjected to colorimetric analysis according to the CIE-L*a*b* standard. Visual inspection of yellowfin tuna labels highlighted a 30% of non-compliances. A significant (p < 0.05) difference was reported for brightness (L *), redness (a *), and yellowness (b *). The results of histamine occurrence agreed with the food safety criteria (<100 mg/kg) laid down in EC Regulation 2073/2005 in the 95% and in the 90% of the samples with the rapid screening methods and LC-MS/MS, respectively. A highly significant sessional variation (p < 0.00001) was pointed out. Moreover, the two methods showed an agreement rate of 85%. The results of the present study confirmed the utility of lateral flow tests for the fast qualitative determination of histamine in yellowfin tuna. Rapid screening test should be strengthened by comparison with the official method especially in case of uncertain or positive results.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna (Thunnus albacares) Marketed in Sardinia (Italy) by a Combination of Rapid Screening Methods and LC-MS/MS

Pais

Meloni

Mudadu

et al. 2022

Foods

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“…However, there has been a controversy in the application of CO treatment in meat (Van Rooyen, Allen, & O'Connor, 2017). The FDA states that the induction of CO is not a dangerous supplement, whereas, the EU and Japan reject CO-induced tuna because it belongs to fraud, disguising the decline in quality of tuna meat (Marrone et al, 2015;Smulevich et al, 2007;Wicklund et al, 2006;Zhou et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Carbon Monoxide Treatment on the Physical and Chemical Qualities of Tuna Steak during Iced Storage

Ariyani

Kristiningrum²,

Barokah

et al. 2020

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Injection or modification of the atmosphere in the meat packaging by carbon monoxide (CO) has been known to retain the color stability of red meat including those of tuna. The red color in tuna meat has been commonly used as a freshness indicator by consumers, especially those for raw consumption. However, other information on the freshness level in fish, in addition to color, is also important to assess in the food safety of marine and fisheries products. This study aims to evaluate the effects of CO on the chemical and physical properties of tuna steak during storage on ice. This study was conducted using bigeye tuna (Thunnus obesus) as the raw material. The tuna was cut into loins to form steaks and divided into two groups, one group without CO injection or control, and another group was injected with CO. Both CO-treated tuna steak and control were preserved in a cool-box filled with ice for 14 days. The observation was conducted every two days by determining color (chromameter method), sensory preference (hedonic method), and several chemical parameters, including total volatile base (TVB), K value, and histamine content that related to the spoilage process. Results showed that after 14 days of preservation in iced storage, the reddish color of CO-treated tuna steak was retained, whereas that of control turned brown. In the sensory tests, the panelists preferred the CO-treated tuna steak to control due to its reddish color. There were no significant differences between the content of TVB accumulation and the K value in CO-treated tuna steak and the control. Furthermore, the K value of CO-treated tuna steak and control reached the rejected level on day 14. The difference between CO-treated tuna steak and control was based on the content of histamine, where that of control was significantly higher than tuna steak treated with CO. Therefore, this research showed that the effects of CO treatment were only on the appearance of the steak; meanwhile, the deterioration process in fish is generally unaffected. Precautions are thus needed for consumers, since color may not be the only factor that indicates the freshness of tuna steak.

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Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

Siddiqui,

Ucak,

Afreen

et al. 2024

Food Science & Nutrition

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Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production.

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Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

Cited by 4 publications

References 6 publications

Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna (Thunnus albacares) Marketed in Sardinia (Italy) by a Combination of Rapid Screening Methods and LC-MS/MS

Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna (Thunnus albacares) Marketed in Sardinia (Italy) by a Combination of Rapid Screening Methods and LC-MS/MS

The Effects of Carbon Monoxide Treatment on the Physical and Chemical Qualities of Tuna Steak during Iced Storage

Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

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