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Biogenic amines assessment during different stages of the canning process of skipjack tuna ( Katsuwonus pelamis )
Author(s) -
Barbosa Roberta Garcia,
Gonzaga Luciano Valdemiro,
Lodetti Eduarda,
Olivo Gisele,
Costa Ana Carolina Oliveira,
Aubourg Santiago Pedro,
Fett Roseane
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13703
Subject(s) - skipjack tuna , tuna , cadaverine , chemistry , spermidine , mackerel , food science , fishery , chromatography , biology , fish <actinopterygii> , biochemistry , enzyme
Summary The present research focused on the biogenic amines ( BA s) 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 BA s (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 BA s maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BA s; 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 BA s determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.