Preliminary Study on the Determination of ppm-Level Concentration of Histamine in Tuna Fish Using a Dry Extract System for Infrared Coupled with Near-Infrared Spectroscopy

Abstract

Rapid and simple methods to determine histamine in tuna fish have been examined. A dry extract system for infrared (DESIR) was coupled with near-infrared spectroscopy in order to obtain the absorption of histamine in tuna fish at the ppm level. The result showed that the optimal extraction solvent for preparing DESIR samples was 75% methanol and boiling water (100 °C). Calibration equations were developed and tested by independent validation set samples. The calibration equation developed from boiling water as solvent extraction was slightly better than the equation developed from 75% methanol solvent with a coefficient of determination (R2) of 0.79, a standard error of calibration of 2.45 ppm, a standard error of prediction of 2.94 ppm, and a bias of 0.10 ppm. Furthermore, the predicted values from both equations were not significantly different from the reference values obtained from the standard method at the 95% confidence interval. Compared to the current AOAC fluorometric official method, the proposed technique simplified and reduced the preparation time.

Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

“…Over the last few years, NIRS has become a very common technique, frequently used to assess quality of food samples and adulteration including cocoa, coffee, milk or pork [ 8 , 10 , 11 , 12 ]. This method is also used to determine quality of fish and derived products: fatty acids in salmon oil, confirming authenticity of fish fillets and patties, histamine in tuna fish, sensory properties of Thai fish sauces, lipids in frozen fish, microbial content in salmon, distinction between wild and farmed sea bass [ 13 , 14 , 15 , 16 , 17 , 18 , 19 ].…”

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

“…Calibration equations for these experiments were derived from the frozen fish pieces as well as ground samples by employing linear regression analysis for the wavelength region of 700-100 nm. The same authors have also demonstrated the ability of the NIR based method to rapidly determine in tuna, the content of histamine, a neurotransmitter responsible for the inflammatory response in humans [153]. In this study, the authors have coupled the dry extension system for IR (DESIR) with the NIR to determine the histamine in tuna at the ppm level.…”

“…Muscle foods, including meat and fish, are very important from the point of view of human nutrition and commercial activity worldwide [151]. There have been significant efforts, both from the industry and academia, on improving quality and quantity of the raw and processed muscle food types in recent years [151][152][153][154][155]. Accordingly, there have been increasing demands for the development robust and time effective monitoring techniques to track compositional and safety compliance issues as conventional chemical methods of meat quality assessment become more expensive and time consuming.…”

“…Near infrared spectroscopy (NIR) has drawn considerable interest for many reasons, including its portability, speed, cost-effectiveness, suitability for in-line as well as on-line analysis, and the ability to concurrently measure different parameters for a large number of samples [151][152][153][154][155][156][157]. Several studies reported on the use of NIR for meat quality assessment and the analyses of meat properties in live animals or carcasses due to the capability of IR light to penetrate several layers of tissue [151][152][153][154][155][156][157][158][159]. Two published papers demonstrated that the short wavelength radiation in the NIR region of the electromagnetic spectrum can potentially be utilized to non-invasively assess meat quality [152,154].…”

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

“…The identification of the adulteration of lamb, beef [ 23 ] and milk [ 24 ], the use of unauthorized preservation methods in fermented meat products [ 25 ], detection of spoilage bacteria in pork meat [ 26 ] and mislabeling of eggs in relation to production process [ 27 ] and honey [ 28 ] in relation to the geographical origin are just some examples. As for specific applications to fish and seafood, NIR spectroscopy has been successfully applied to qualitatively discriminate many products according to different authenticity features [ 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ], but also to quantify major, minor and trace matrix components [ 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 ]. A short overview of the principal applications of NIR spectroscopy to the fish and seafood sector is provided in Table S1 .…”