tailieunhanh - Rapid methods for histamine detection in fishery products

Seafood is the most significant perishable commodity. Decomposition of seafood, especially during storage at elevated temperatures (48˚C), various amounts of selected biogenic amines is usually produced, depending on the fish species. Most common biogenic amines in seafood associated with spoilage are histamine, tyramine, putrescine and cadaverine which are formed by bacteria that decarboxylases the corresponding free amino acids. Histamine is known as a biogenic amine which is low molecular weight and possesses biological activity. Histamine poisoning also referred to as ‗Scombroid fish poisoning‘. The levels of histamine have been suggested as rapid fish spoilage indicators. The reason for the monitoring of selected biogenic amines in seafood is twofold: as indices of decomposition and to prevent potential toxicity on human health. Different determination methods have been reported for the analysis of histamine, including Thinlayer chromatography. Gas chromatography, Colorimetric assay, Fluorometric assay, Enzymatic assay, Immunological assay, High-performance liquid chromatography. Simple and rapid method for monitoring histamine levels in fish and fishery products are Biosensors, Eliza, colorimetric methods. | 2019 8 3 2035-2046 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 03 2019 Journal homepage http Review Article https Rapid Methods for Histamine Detection in Fishery Products T. Surya B. Sivaraman V. Alamelu A. Priyatharshini U. Arisekar and S. Sundhar Department of Fish Quality Assurance and Management Fisheries College and Research Institute Tamil Nadu Dr. J. Jayalalithaa Fisheries University Thoothukudi Tamilnadu India Corresponding author ABSTRACT Keywords Histamine Fishery Products Seafood Article Info Accepted 15 February 2019 Available Online 10 March 2019 Seafood is the most significant perishable commodity. Decomposition of seafood especially during storage at elevated temperatures 48 C various amounts of selected biogenic amines is usually produced depending on the fish species. Most common biogenic amines in seafood associated with spoilage are histamine tyramine putrescine and cadaverine which are formed by bacteria that decarboxylases the corresponding free amino acids. Histamine is known as a biogenic amine which is low molecular weight and possesses biological activity. Histamine poisoning also referred to as Scombroid fish poisoning . The levels of histamine have been suggested as rapid fish spoilage indicators. The reason for the monitoring of selected biogenic amines in seafood is twofold as indices of decomposition and to prevent potential toxicity on human health. Different determination methods have been reported for the analysis of histamine including Thin-layer chromatography. Gas chromatography Colorimetric assay Fluorometric assay Enzymatic assay Immunological assay High-performance liquid chromatography. Simple and rapid method for monitoring histamine levels in fish and fishery products are Biosensors Eliza colorimetric methods. Introduction There has been a global increase in seafood .