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Determination of histamine in fish using an enzymic method
E I López-Sabater1, J J Rodríguez-Jerez, A X Roig-Sagues
1Department of Food Hygiene, Faculty of Veterinary Medicine, Universidad Autónoma de Barcelona (UAB), Spain.
Food Additives and Contaminants
|September 1, 1993
Summary
This study presents a rapid enzymatic method for determining histamine levels in fish. The assay utilizes diamine oxidase and peroxidase to quantify histamine, offering a reliable alternative for food safety analysis.
Area of Science:
- Food Science
- Analytical Chemistry
- Biochemistry
Background:
- Histamine accumulation in fish poses a significant food safety risk.
- Accurate and rapid quantification of histamine is crucial for monitoring fish quality.
Purpose of the Study:
- To develop and validate a quick and simple enzymatic method for histamine determination in fish.
- To assess the accuracy, precision, and selectivity of the proposed method.
Main Methods:
- Histamine extraction from fish using perchloric acid, followed by neutralization.
- Enzymatic reaction involving diamine oxidase and peroxidase to produce a colored product.
- Spectrophotometric measurement of absorbance at 596 nm for histamine quantification.
Main Results:
- The method demonstrated acceptable correlation (r = 0.9946) in the 3-30 mg/kg histamine range.
- High accuracy (CV: 2.6–4.9%) and recovery (95.7–100.1%) were achieved.
- The enzymatic method showed no significant difference compared to HPLC analysis of tuna samples (r = 0.9867).
Conclusions:
- The developed enzymatic method is a reliable, accurate, and rapid technique for histamine analysis in fish.
- The method exhibits high selectivity for histamine, with minimal interference from tyramine at low concentrations.
- This assay provides a valuable tool for routine food safety assessments in the fish industry.