Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

Area of Science:

• Analytical Chemistry
• Food Science

Background:

• Histamine accumulation in fish poses a significant food safety risk.
• Accurate and rapid detection of histamine is crucial for the seafood industry.

Purpose of the Study:

• To evaluate Near Infrared (NIR) spectroscopy for rapid histamine quantification in tuna.
• To develop and validate calibration models for histamine detection with minimal sample preparation.

Main Methods:

• Orthogonal Partial Least Square Regression (OPLSR) models were developed using NIR spectra (1000-2500 nm).
• Models were calibrated using artificially contaminated tuna and validated with naturally contaminated samples.
• Histamine content was determined using High-Performance Liquid Chromatography (HPLC) for validation.

Main Results:

• High accuracy was achieved during calibration (r² > 0.98, RMSEE ≤ 5 mg kg⁻¹, RMSECV ≤ 6 mg kg⁻¹).
• Validation demonstrated excellent performance (r² > 0.97, RMSEP ≤ 10 mg kg⁻¹, RER ≥ 25).
• Models performed better for processed fish compared to raw fish.

Conclusions:

• NIR spectroscopy is a viable and rapid analytical tool for histamine determination in tuna.
• The developed method offers a practical solution for quality control in fish industries and markets.
• Minimal sample processing makes NIR spectroscopy an efficient alternative to conventional methods.