Profiling the occurrence of biogenic amines in different types of tuna samples using an improved analytical approach

Pataca, Joanna K.G.; Porto-Figueira, Priscilla; Caldeira, Helena; Câmara, José S.

doi:10.1016/j.lwt.2020.110804

Cited by 9 publications

(5 citation statements)

References 32 publications

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“…Most BAs lack natural chromophores, requiring effective derivatization before chromatographic analysis. Dns‐Cl is a commonly used derivatization reagent that effectively derives primary, secondary, and tertiary amines to achieve the best derivatization effect (Pataca et al., 2021). In this study, the best derivatization effect of the BAs was achieved when 10 mg/mL of Dns‐Cl was added.…”

Section: Discussionmentioning

confidence: 99%

Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production

Wang,

Pan,

Yang

et al. 2024

Journal of Food Science

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The accurate detection of biogenic amines (BAs) is an important means of ensuring the quality and safety of cephalopod seafood products. In this study, the pre‐column derivatization of high‐performance liquid chromatography (HPLC) was optimized using dansyl chloride (Dns‐Cl) to detect BAs in octopus, cuttlefish, and squid. The reasons for the formation of BAs were investigated by assessing their decarboxylase activity and the rates of decomposition. The findings demonstrated that using Dns‐Cl to optimize pre‐column derivatization enabled the separation of nine different BAs. The detection limits ranged from 0.07 to 0.25 mg/L, and the results exhibited a high level of linearity (R2 ≥ 0.997). The decarboxylase activity and biodegradation rate positively correlated with the formation of BAs at temperatures below 0°C. Notably, the decarboxylase activity of octopus, cuttlefish, and squid exhibited a significant increase with prolonged storage time, and formyltransferase and carbamate kinase may be the key decarboxylase in cephalopod products. These findings serve as a valuable reference for further investigations into the mechanisms behind BAs production and the development of control technologies for BAs in cephalopod products. This study has successfully demonstrated the effectiveness of the Dns‐Cl pre‐column derivatization‐HPLC method in accurately and efficiently detecting BAs in octopus, cuttlefish, and squid. Moreover, it highlights the influence of decarboxylase content and biodegradation rate on the formation of BAs. Importantly, this method can serve as a reference for detecting BAs in various seafood products.

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Section: Discussionmentioning

confidence: 99%

Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production

Wang,

Pan,

Yang

et al. 2024

Journal of Food Science

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“…Fish is an excellent source of nutrients and is easily digestible in the human diet [ 1 ] because it contains healthy fats, omega-3 (EPA, DHA), high-quality protein, iron, phosphorus, zinc, selenium, vitamins, and minerals. However, it is highly perishable, vulnerable, and very prone to deterioration due to enzymatic reactions or microbial contamination during handling, distribution, and/or storage, leading to the formation of different metabolic products, such as alcohols, ketones, some aldehydes, organic acids, and sulfides, which usually occurs after the death of the fish.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the intelligent packaging system is elaborated by the incorporation of a device that can interact internally or externally, monitoring the changes that may occur in the packaged product. This can be separated or listed into three groups: (1) indicators are established to provide information about the quality of the products to consumers; (2) sensors are prepared to detect specific analytes in packaged foods; and (3) data carriers (including barcodes and radio frequency identification labels) are designed to carry out traceability and/or monitoring in the food supply chain [10].…”

Section: Introductionmentioning

confidence: 99%

Colorimetric Indicator Based on Gold Nanoparticles and Sodium Alginate for Monitoring Fish Spoilage

Pierre,

Bruna Bugueño,

Leyton Bongiorno

et al. 2024

Polymers

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In this work, a colorimetric indicator based on gold nanoparticles (AuNP) and a biodegradable and eco-friendly polymer (sodium alginate, Alg.), was developed for the real-time detection of fish spoilage products. The AuNPs and the colorimetric indicator were characterized using UV-VIS, FTIR spectroscopies, TGA, DSC, XRD, TEM, and colorimetry. The UV-VIS spectrum and TEM showed the successful synthesis, the spherical shape, and the size of AuNPs. The results indicated color changes of the indicator in packaged fish on day 9 of storage at a refrigerated temperature (5 °C. These results showed the successful application of the colorimetric indicator in the detection of TVB-N in packaged fish.

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“…Fish has a high nutritional value, and so it is essential in the human diet. However, it is also highly perishable, and its quality can drop very quickly soon after its capture, leading to undesirable odors and flavors resulting from enzymatic and bacterial reactions [1]. Thus, canning can be a strategy to overcome this problem, being considered one of the most important fish preservation techniques, allowing increased access to fish without the need for cold chains during storage [2].…”

Section: Introductionmentioning

confidence: 99%

Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue

et al. 2022

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The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers' taste.

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Profiling the occurrence of biogenic amines in different types of tuna samples using an improved analytical approach

Cited by 9 publications

References 32 publications

Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production

Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre‐column derivatization‐HPLC and their production

Colorimetric Indicator Based on Gold Nanoparticles and Sodium Alginate for Monitoring Fish Spoilage

Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue

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