Biogenic Amines In Fish Products Research Articles

Development and validation of a rapid and simple HILIC-MS/MS method for the determination of biogenic amines in tuna fish

The production of biogenic amines (BAs), which are markers of both quality and safety in fish and fishery products, is influenced by the harvesting technique, handling, and other operations including those carried out on board the vessel. Scombroid dark-meat fish (e.g. tuna) are the fish species most frequently linked to histamine poisoning. The most commonly found BAs in fish are histamine, tyramine, putrescine, and cadaverine, which are produced when microbes decarboxylate the corresponding free amino acids. In this study, a rapid and cost-effective HILIC-MS/MS method was developed and validated for the determination of putrescine, cadaverine, histamine and tyramine in tuna samples. A simple sample preparation procedure was followed using the solvent mixture MeOH/H2O (50/50, v/v), 0.1 % acetic acid for protein precipitation and analyte extraction. Intra- and inter-day accuracy, expressed as %Recovery (%R), ranged from 88.0 % (Cad) to 102.7 % (Tyr) and from 85.0 % (Cad) to 99.8 % (Tyr), respectively. Intra- and inter-day precision, expressed as %Relative Standard Deviation (%RSD), ranged from 0.4 % (Tyr, Put) to 3.3 % (His) and from 0.7 % (Tyr) to 5.0 % (Cad), respectively. Limits of detection (LOD) and quantification (LOQ) varied from 0.0009 to 0.0940 mg/kg and from 0.0030 mg/kg to 0.3100 mg/kg, respectively, depending on the analyte. Regarding the potential toxic effects linked to biogenic amines in foods, samples examined in this study showed no risk. The proposed method is an important analytical tool for routine analysis of BAs in fish products.

Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia.

This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi Arabia. A total of thirty-five dairy and fish products were collected and analyzed for BAs, including putrescine (PUT), cadaverine (CAD), spermidine (SPE), histamine (HIS), spermine (SPR), and tyramine (TYR), as well as for total colony count (TCC), lactic acid bacteria (LAB), Enterobacteriaceae, yeast and mold (Y and M), coliforms, and aerobic sporulation count (ASF). The thin layer chromatography (TLC) method was used in the analytical methodology to identify the BAs. The results showed the presence of BAs in all dairy products, but their concentration did not exceed the maximum permissible limit, which in contrast was established by the Food and Drug Administration (FDA) at 10 mg/100 g. The amounts of BAs in fish products varied significantly. All fish product samples contained levels of BAs below the permissible limit. Results of an independent study also indicated potential toxicity at levels of BAs (>10 mg/100 g) in Egyptian herring. Enterobacteriaceae and the coli group were present in higher concentrations in the Egyptian herring samples, whereas other samples (particularly frozen shrimp) showed increased TCC levels with a higher concentration of histamine-producing bacteria. From a consumer safety perspective, this study also indicated that food samples generally contained acceptable levels of BAs. In conclusion, there is a need to improve and standardize food quality and hygiene practices during production and storage to ensure human safety and prevent HIS formation.

Trials for controlling of biogenic amines in fish products

One hundred random samples of fesiekh, sardine,smoked herring and canned tuna (25 of each) obtained from various fish markets in Menoufia governorate, Egypt. All collected samples were investigated for their harmful biogenic amines residues (histamine, putrescine cadaverine & tyramine). Additionally, trials to control such serious residues using biological techniques were applied. The mean values of biogenic amines in the examined samples of fesiekh , sardine, smoked herring and canned tuna were 26.48 ± 0.52 , 21.93 ± 0.40 , 18.07 ± 0.29 & 12.61 ± 0.23 mg % for histamine, 17.69 ± 0.31, 14.45 ± 0.26, 12.78 ± 0.22 & 9.10 ± 0.15 mg% for putrescine, 13.56 ± 0.23, 9.81 ± 0.20, 8.93 ± 0.19 & 5.47 ± 0.15 mg% for cadaverine, respectively. On the other hand, the average concentrations of tyramine were 8.92 ± 0.21 mg % for fesiekh, 6.08 ± 0.15mg % for sardine, 3.74 ± 0.14mg % for smoked herring and 2.95 ± 0.09 mg % for canned tuna. The effect of B. polymyxa culture (2x107) on the levels of histamine experimentally inoculated to sardine fillets (40 mg/Kg) was excellent where its level was decreased to 22.1mg/kg after 8 hours, 14.2 mg/kg after12 hours and 8.9mg/kg after 24 hours with reduction percentages of 44.7%, 64.5% and 77.8%, respectively. Keywords: biogenic amines; fish products; histamine.

Determination of biogenic amines in fish products

Concentrations of 5 biogenic amines were simultaneously determined in 63 samples of fish products using HPLC. Fish products were purchased from different cities in Turkey. Fish samples included canned sardines, canned mackerel, canned tuna, and marinated anchovies. The total level of biogenic amines ranged from 26.58 to 406.55 mg/kg. Histamine (HIS) and cadaverine (CAD) were the dominant biogenic amines. Concentrations of tyramine (TYR) and HIS were less than 50 and 100 mg/kg, respectively. The relationship between formation of biogenic amines in fish products and thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and pH values was also investigated. There were significant negative correlation (p<0.01) between TBA, and TVB-N, pH respectively. Significant positive correlation was found between TVB-N, and pH, protein, and CAD, TYR, and HIS. There were significant (p<0.01) positive correlations between TBA, TYR, tryptamine, pH, and TVB-N values in fish samples.

Ion exchange separation and pulsed amperometric detection for determination of biogenic amines in fish products

A new method based on ion exchange chromatography with integrated pulsed amperometric detection has been developed for simultaneous determination of underivatized biogenic amines and applied to the analysis of cadaverine, putrescine, spermidine, and histamine in fish products. The amines were extracted from fish products with a mixture of 5% aqueous trichloroacetic acid, 6N hydrochloric acid, andn-heptane. The extract was passed through a C18 cartridge and the biogenic amines separated by cation exchange on an IonPac CS10 column using gradient elution. Detection was performed by integrated pulsed amperometry, and resulted in estimated detection limits of 5 ng for putrescine, 12 ng for cadaverine and histamine, and 25 ng for spermidine. The method was linear in the range 0.025 to 5 μg of injected amine. This method was applied to the analysis of products from fish such asScombridae andClupeidae. The average recoveries were greater than 92%.