Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products

Zare, Davood; Muhammad, Kharidah; Bejo, Mohd Hair; Ghazali, Hasanah Mohd

doi:10.1016/j.jfca.2014.06.014

Cited by 19 publications

(18 citation statements)

References 42 publications

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“…The UCA accumulation in Indian mackerel and tuna has already been discussed at the same storage condition (Zare et al, 2013(Zare et al, , 2015b).…”

Section: Uca Determination In Sardine During Storagementioning

confidence: 84%

“…This clear difference between Indian mackerel HAL with tuna and sardine could not explain higher capability of Indian mackerel to produce UCA (Zare et al, 2013(Zare et al, , 2015b…”

Section: Evaluation Of Enzyme Concentration On Hal Activitymentioning

confidence: 92%

“…Each group was then stored at different temperatures (0, 3 ± 1°C and 10 ± 1°C) for up to 15 days while the fourth group was placed at room temperature (23 ± 2°C) for up to 2 days. The conditions used for storage were the same as those the authors had used to monitor changes in UCA and biogenic amines content during storage (Zare & Ghazali, 2017;Zare et al, 2013Zare et al, , 2015aZare et al, , 2015b.…”

Section: Fish Samplesmentioning

confidence: 99%

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The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish

Zare

Muhammad

Ghazali

2021

J. Food Process. Preserv.

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“…The UCA accumulation in Indian mackerel and tuna has already been discussed at the same storage condition (Zare et al, 2013(Zare et al, , 2015b).…”

Section: Uca Determination In Sardine During Storagementioning

confidence: 84%

“…This clear difference between Indian mackerel HAL with tuna and sardine could not explain higher capability of Indian mackerel to produce UCA (Zare et al, 2013(Zare et al, , 2015b…”

Section: Evaluation Of Enzyme Concentration On Hal Activitymentioning

confidence: 92%

Section: Fish Samplesmentioning

confidence: 99%

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The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish

Zare

Muhammad

Ghazali

2021

J. Food Process. Preserv.

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“…Because histamine is not solely responsible for scombroid poisoning, but acts synergistically with other amines, Mietz & Karmas (1977) proposed the quality index (QI) to evaluate the decomposition of tuna fish. Furthermore, this index showed to be adequate for the evaluation of the quality of fish and seafood in general (Bakar et al, 2010;Zare et al, 2015). As proposed, the QI can be defined or calculated according to the following equation:…”

Section: Application Of the Methods To Tuna Samples Corresponding To Dmentioning

confidence: 99%

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

Barbosa

Gonzaga

Lodetti

et al. 2017

Int J of Food Sci Tech

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Summary The present research focused on the biogenic amines (BAs) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing (BIF) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BAs (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC‐DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg−1), while contents on the remaining BAs maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BAs; interestingly, histamine content was found below 10.6 mg kg−1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg−1) and canned grated tuna (from 70.6 to 104.4 mg kg−1). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BAs determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.

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“…Biogenic amine levels in processed fish products are strongly affected by the quality of raw material and conditions and handling techniques during processing (Zare et al 2015). Therefore, the monitoring of BAs in fish and fish products is considered for two reasons: as a quality index and prevention of potential toxicity to human health (Prester 2011).…”

Section: Introductionmentioning

confidence: 99%

Determination of Histamine and Tyramine in Canned Fish Samples by Headspace Solid-Phase Microextraction Based on a Nanostructured Polypyrrole Fiber Followed by Ion Mobility Spectrometry

2017

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This paper describes the development of a simple, rapid, and selective method based on headspace solid-phase microextraction (HS-SPME) combined with ion mobility spectrometry (IMS) for the simultaneous determination of histamine (HIS) and tyramine (TYR) in the canned fish samples. The spectra interferences were eliminated by using a new alternate reagent gas and resulted in an increased sensitivity and selectivity of IMS technique. A dodecylbenzenesulfonate-doped polypyrrole coating was used as a fiber for HS-SPME method. The calibration curves were linear in the range of 30-300 ng g −1 (R 2 > 0.994). Limits of detection for HIS and TYR were 3 and 4 ng g −1 , respectively. The proposed method was successfully applied to determine HIS and TYR in different canned fish samples without derivatization steps. Method validation was conducted by comparing our results with those obtained through gas chromatographymass spectrometry method.

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Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products

Cited by 19 publications

References 42 publications

The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish

The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

Determination of Histamine and Tyramine in Canned Fish Samples by Headspace Solid-Phase Microextraction Based on a Nanostructured Polypyrrole Fiber Followed by Ion Mobility Spectrometry

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