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THE MATRIX EFFECT OF TUNA AND MAHI-MAHI ON BIOGENIC AMINE DETECTION

Year 2016, Volume: 2 Issue: 2, 74 - 81, 11.03.2016

Taylor Dole Stephen KOLTUN1 Koltun Shirley M. Baker Renee M. Goodrich-schneider Maurice R. Marshall Paul J. Sarnoski

https://doi.org/10.3153/JFHS16008

Abstract

Method
of standard addition (MSA) is used to account for and quantify matrix effect.
In this study, MSA was used to analyze the matrix effect of mahi-mahi and tuna
in respect to biogenic amine detection. Two different detection methods were
used in conjunction with the MSA procedure: a colorimetric strip that detects
volatile biogenic amines and a histamine-specific ELISA (enzyme-linked
immunosorbant assay), which detects histamine in the liquid phase. Trained
sensory experts were utilized to grade mahi-mahi and tuna. The grading system
acted as a measure of fish quality. A biogenic amine cocktail was created to
act as the standard spike for the MSA procedure. It contained histamine and
other biogenic amine compounds of varying volatility that are present in
nature. The ELISA-MSA showed a clear correlation between increase in histamine
and a lower quality sample (higher numerical grade). The colorimetric strips
did not have a clear correlation between biogenic amine content and grade.
Comparing the two methods demonstrates that the matrix effect of the tuna and
mahi-mahi is likely more prominent with gas phase compounds than liquid phase
compounds.

Keywords

Biogenic amines ELISA Histamine Mahi-Mahi Tuna

References

  • Ahmed, F.E. (1991). Naturally occurring fish and shellfish poisons. National Academy Press, 87,110.
  • Altaki, M.S., Santos, FJ. & Galceran, MT. (2007). Analysis of furan in foods by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry. Journal of Chromatography, 1146(1), 103-109.
  • AOAC-RI No. 070703. (2005). Retrieved from http://www.neogen.com/FoodSafety/pdf/ProdInfo/V-Hist.pdf (accessed 12.28.2015)
  • Ashie, I.N.A., Smith, J.P., Simpson, B.K. & Haard, N.F. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36(1-2), 87-121.
  • [CDC] Centers for Disease Control and Prevention. (2013). Food poisoning from marine toxins. Retrieved from www.cdc.gov (accessed 01.20.2015)
  • Druaux, C. & Voilley, A. (1997). Effect of food composition and microstructure on volatile flavor release. Trends in Food Science & Technology, 8(11), 364-368.
  • Ebbing, DD. & Gammon, SD. (1998). General chemistry 6th ed. New York: Houghton Mifflin Company.
  • [FDA] Food and Drug Administration. (2013). ORA laboratory manual – volume IV – section 8 – sensory analysis. Document no. IV-08, version 1.4, 1(15). Retrieved from http://www.fda.gov/ScienceResearch/FieldScience/LaboratoryManual/ucm172190.htm (accessed 02.10.2016)
  • Halász, A., Baráth, A., Simon-Sarkadi, L. & Holzapfel W. (1994). Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, 5, 42-49.
  • Hidalgo, F.J., Navarro, J.L., Delgado, R.M. & Zamora, R. (2013). Histamine formation by lipid oxidation products. Food Research International, 52, 206-213.
  • Hultin, H.O. (1984). Postmortem biochemistry of meat and fish. Journal of Chemical Education, 61(4), 289-298.
  • Hungerford, J. & Wu, W.H. (2012). Comparison study of three rapid test kits for histamine in fish: biooscientific maxsignal enzymatic assay, neogen veratox ELISA, and the neogen reveal histamine screening test. Food Control, 25, 448-457.
  • Kuswandi, B., Maryska, C., Jayus, Abdullah, A. & Heng, L.Y. (2013). Real time on-package freshness indicator for guavas packaging. Journal of Food Measurement and Characterization, 7(1), 29-39.
  • Lerke, P., Farber, L. & Adams, R. (1967). Bacteriology of spoilage of fish muscle IV role of proteins. Applied Microbiology, 15(4), 770-776.
  • Lerke, P.A., Werner, B., Taylor, S.L. & Guthertz LS. (1978). Scombroid poisoning – report of an outbreak. Western Journal of Medicine, 129(5), 381-386.
  • Lukton, A. & Olcott, H.S. (1958). Content of free imidazole compounds in the muscle tissue of aquatic animals. Food Research, 23, 611-618.
  • Lupo, A. & Mozola, M. (2011). Validation study of a rapid ELISA for detection of histamine in tuna. Journal of AOAC International, 94(3), 886-899.
  • Pinho, O., Ferreira, I.M.P.L.V.O. & Merreira, M.A. (2002). Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese. Analytical Chemistry, 74, 5199-5204.
  • Pivarnik, L., Ellis, P., Wang, X. & Reilly, T. (2001). Standardization of the ammonia electrode method for evaluating seafood quality by correlation to sensory analysis. Journal of Food Science, 66(7), 945-952.
  • Prester, L. (2011). Biogenic amines in fish, fish products, and shellfish: a review. Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 28(11), 1547-1560.
  • Saxberg, B.E.H. & Kowalski, B.R. (1979). Generalized standard addition method. Analytical Chemistry, 51(7), 1031-1038.
  • Takagi, M., Iida, A., Murayama, H. & Soma, S. (1969). On the formation of histamine during loss of freshness and putrefaction of various marine products. Hokkaido Daigaku Suisan Gakubu Kenkyu Iho, 20, 227-234.
  • Yamanaka, H., Shiomi, K., Kikuchi, T. & Okuzumi, M. (1982). A pungent compound produced in the meat of frozen yellowfin tuna and marlin. Bulletin of the Japanese Society of Scientific Fisheries, 48(5), 685-689.

Year 2016, Volume: 2 Issue: 2, 74 - 81, 11.03.2016

Taylor Dole Stephen KOLTUN1 Koltun Shirley M. Baker Renee M. Goodrich-schneider Maurice R. Marshall Paul J. Sarnoski

https://doi.org/10.3153/JFHS16008

Abstract

References

  • Ahmed, F.E. (1991). Naturally occurring fish and shellfish poisons. National Academy Press, 87,110.
  • Altaki, M.S., Santos, FJ. & Galceran, MT. (2007). Analysis of furan in foods by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry. Journal of Chromatography, 1146(1), 103-109.
  • AOAC-RI No. 070703. (2005). Retrieved from http://www.neogen.com/FoodSafety/pdf/ProdInfo/V-Hist.pdf (accessed 12.28.2015)
  • Ashie, I.N.A., Smith, J.P., Simpson, B.K. & Haard, N.F. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36(1-2), 87-121.
  • [CDC] Centers for Disease Control and Prevention. (2013). Food poisoning from marine toxins. Retrieved from www.cdc.gov (accessed 01.20.2015)
  • Druaux, C. & Voilley, A. (1997). Effect of food composition and microstructure on volatile flavor release. Trends in Food Science & Technology, 8(11), 364-368.
  • Ebbing, DD. & Gammon, SD. (1998). General chemistry 6th ed. New York: Houghton Mifflin Company.
  • [FDA] Food and Drug Administration. (2013). ORA laboratory manual – volume IV – section 8 – sensory analysis. Document no. IV-08, version 1.4, 1(15). Retrieved from http://www.fda.gov/ScienceResearch/FieldScience/LaboratoryManual/ucm172190.htm (accessed 02.10.2016)
  • Halász, A., Baráth, A., Simon-Sarkadi, L. & Holzapfel W. (1994). Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, 5, 42-49.
  • Hidalgo, F.J., Navarro, J.L., Delgado, R.M. & Zamora, R. (2013). Histamine formation by lipid oxidation products. Food Research International, 52, 206-213.
  • Hultin, H.O. (1984). Postmortem biochemistry of meat and fish. Journal of Chemical Education, 61(4), 289-298.
  • Hungerford, J. & Wu, W.H. (2012). Comparison study of three rapid test kits for histamine in fish: biooscientific maxsignal enzymatic assay, neogen veratox ELISA, and the neogen reveal histamine screening test. Food Control, 25, 448-457.
  • Kuswandi, B., Maryska, C., Jayus, Abdullah, A. & Heng, L.Y. (2013). Real time on-package freshness indicator for guavas packaging. Journal of Food Measurement and Characterization, 7(1), 29-39.
  • Lerke, P., Farber, L. & Adams, R. (1967). Bacteriology of spoilage of fish muscle IV role of proteins. Applied Microbiology, 15(4), 770-776.
  • Lerke, P.A., Werner, B., Taylor, S.L. & Guthertz LS. (1978). Scombroid poisoning – report of an outbreak. Western Journal of Medicine, 129(5), 381-386.
  • Lukton, A. & Olcott, H.S. (1958). Content of free imidazole compounds in the muscle tissue of aquatic animals. Food Research, 23, 611-618.
  • Lupo, A. & Mozola, M. (2011). Validation study of a rapid ELISA for detection of histamine in tuna. Journal of AOAC International, 94(3), 886-899.
  • Pinho, O., Ferreira, I.M.P.L.V.O. & Merreira, M.A. (2002). Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese. Analytical Chemistry, 74, 5199-5204.
  • Pivarnik, L., Ellis, P., Wang, X. & Reilly, T. (2001). Standardization of the ammonia electrode method for evaluating seafood quality by correlation to sensory analysis. Journal of Food Science, 66(7), 945-952.
  • Prester, L. (2011). Biogenic amines in fish, fish products, and shellfish: a review. Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 28(11), 1547-1560.
  • Saxberg, B.E.H. & Kowalski, B.R. (1979). Generalized standard addition method. Analytical Chemistry, 51(7), 1031-1038.
  • Takagi, M., Iida, A., Murayama, H. & Soma, S. (1969). On the formation of histamine during loss of freshness and putrefaction of various marine products. Hokkaido Daigaku Suisan Gakubu Kenkyu Iho, 20, 227-234.
  • Yamanaka, H., Shiomi, K., Kikuchi, T. & Okuzumi, M. (1982). A pungent compound produced in the meat of frozen yellowfin tuna and marlin. Bulletin of the Japanese Society of Scientific Fisheries, 48(5), 685-689.
There are 23 citations in total.

Details

Journal Section Articles
Authors

Taylor Dole

Stephen KOLTUN1 Koltun

Shirley M. Baker

Renee M. Goodrich-schneider

Maurice R. Marshall

Paul J. Sarnoski

Publication Date March 11, 2016
Submission Date February 19, 2016
Published in Issue Year 2016Volume: 2 Issue: 2

Cite

APA Dole, T., Koltun, S. K., Baker, S. M., Goodrich-schneider, R. M., et al. (2016). THE MATRIX EFFECT OF TUNA AND MAHI-MAHI ON BIOGENIC AMINE DETECTION. Food and Health, 2(2), 74-81. https://doi.org/10.3153/JFHS16008
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