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Histamine Formation in Albacore Muscle Analyzed by AOAC and Enzymatic Methods
Author(s) -
BENGIGIREY BEGOÑA,
CRAVEN CORMAC,
AN HAEJUNG
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15711.x
Subject(s) - histamine , albacore , chemistry , chromatography , enzyme , food science , biochemistry , pharmacology , biology , fishery , tuna , fish <actinopterygii>
Histamine formation in fresh albacore was studied. Whole albacore left on deck up to 1 d contained negligible levels of histamine (<0.4 mg/1 00g muscle). When they were abused at ambient temperatures for 1–4 days, 2 of 9 samples showed histamine levels >5 mg/100g. Histamine level was not affected by on‐board handling techniques studied, i.e., bleeding and spiking. Enzymatic assay was compared to the AOAC fluorometric method for histamine analysis. Enzymatic results showed a good correlation with those of the AOAC method (r 2 =0.829). Although the enzymatic method tended to overestimate histamine at levels <1 mg/1 00g, it was rapid, simple, and suitable as a screening method for routine analysis.