A test strip for diamines in tuna

Area of Science:

• Food Science
• Analytical Chemistry
• Biochemistry

Background:

• Putrescine and cadaverine are biogenic amines associated with seafood spoilage.
• Accurate detection of these amines is crucial for ensuring tuna quality and safety.
• Existing detection methods can be time-consuming or require specialized equipment.

Purpose of the Study:

• To develop a rapid, solid-phase assay for quantifying putrescine and cadaverine in tuna.
• To evaluate the sensitivity, precision, and stability of the developed test strip.
• To compare the performance of the test strip with a standard analytical method.

Main Methods:

• A solid-phase assay utilizing amine oxidase coupled to a peroxidase/dye system was developed.
• The assay's linearity and minimum detectable concentration were determined using phosphate buffer.
• Assay precision was assessed through intra- and interassay variability, and strip stability was tested at 4°C.

Main Results:

• The assay demonstrated linearity up to 75 microM and a minimum detectable concentration of 0.5 microM (< 0.1 ppm).
• Intra- and interassay precisions were less than 20%, and test strips remained stable for over 12 months at 4°C.
• The test strip showed minimal cross-reactivity with other amino acids and good agreement with the standard AOAC protocol in analyzing 16 fish samples.

Conclusions:

• A stable and sensitive solid-phase assay for putrescine and cadaverine in tuna was successfully produced.
• The test strip offers a reliable and rapid alternative to conventional methods for biogenic amine detection in seafood.
• This assay can contribute to improved food safety monitoring and quality control in the tuna industry.