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HISTAMINE DETERMINATION IN FISHERY PRODUCTS: ALTERNATIVE METHODS FOR EXTRACTION AND QUANTIFICATION

Ana Rita L. Silva1, Carla Tecelão1, Maria M. Gil1 and M-M Sampaio1*
  • 1 Centro de Ciências do Mar e do Ambiente (IPLeiria), MARE — Marine and Environmental Sciences Centre, Portugal

Fish or fishery products having large amounts of the naturally occurring chemical histamine, can cause several problems of intoxication. This high quantity of histamine is accumulated in the flesh of fish and fish products from the Scombridae family (tunas, skipjack and yellow, and mackerel,…), but also in other fish such as sardines, herrings, pilchards and marlin(1). Certain types of bacteria are prone to develop in fish, that, when exposed to elevated temperatures for a long period of time, grow and produce enzymes capable of transforming histidine into histamine(2). This transformation occurs as soon as the fish dies and reaches dangerous levels if there are temperature abuses during fish transportation. Histidine formation is also dependent on carbon dioxide concentration present on the fish package and storage time. Thus, histamine detection and determination is critical in the market of food products from marine resources. According to the European Regulation (Regulation (EC) n.o 2073/2005, altered by Regulation (EC) n.o 1441/2007) and Portuguese law (NP 4490:2009) histamine levels should be lower than 200 mg/kg and the method recommended for determination is the usage of HPLC. In the official method. histamine determination is done after its extraction using trichloroacetic acid, although several alternative extraction methods have been described(3). In this work, we focus on finding a histamine alternative extraction methodology from fish flesh, using friendly solvents, such as ethanol, and comparing the efficiency of the method with two other: microwave-assisted extraction and ultrasound-assisted extraction(4,5). In the search of the best procedure we used distinct detection methods already described for histamine: thin-layer chromatography (TLC), enzymatic methods (such as DAO) and HPLC(6). Our main objective is to find an eco-friendly, sensitive, effective and fast process that will allow an early and quick detection of histamine, avoiding the loss of fish and fishery products to the market.

Acknowledgements

Acknowledgement: This work had the support of Portugal 2020 through the project “FishBioSensing - Portable electrochemical (bio)sensing devices for safety and quality assessment of fishery products” (POCI-01-0145-FEDER-023817).

References

(1) Lehane, L. and Olley, J. (2000). Histamine fish poisoning revisited. Int J Food Microbiol. 58(1-2):1-37.
(2) Fereira S. (2012). Histamina em pescado no âmbito dos dados provenientes do sistema de alerta rápido – RASFF. Riscos e Alimentos, n.4.
(3) Bjornsdottir-Butler, K., Bencsath, F.A. and Benner, R. (2015). Modification and Single-LaboratoryValidation of AOAC Official Method 977.13 for Histamine in Seafood to Improve Sample Throughput. J AOAC Int 98(3): 622-7.
(4) Kovács, A., Ganzler, K. and Simon-Sarkadi. (1998). Microwave-assisted extraction of free amino acids from foods. Z Lebensm Unters Forsch A 207: 26-30.
(5) Chemat, F., Rombaut, N., Siaire, A., Meullemiestre, A., Fabiano-Tixier, A. and Albert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. Ultrasonics Sonochemistry 34: 540–560.
(6) Etienne, M. (2006). Traceability – Valid – Methods for chemical quality assessment Methodology for histamine and biogenic amines analysis. SEAFOODplus Report, France.

Keywords: histamine in fish, extraction of histamine, histamine detection methods, HPLC-DAD for histamine, Histamine, Scombrotoxin

Conference: IMMR'18 | International Meeting on Marine Research 2018, Peniche, Portugal, 5 Jul - 6 Jul, 2018.

Presentation Type: Poster Presentation

Topic: Seafood Technology

Citation: Silva AL, Tecelão C, Gil MM and Sampaio M (2019). HISTAMINE DETERMINATION IN FISHERY PRODUCTS: ALTERNATIVE METHODS FOR EXTRACTION AND QUANTIFICATION. Front. Mar. Sci. Conference Abstract: IMMR'18 | International Meeting on Marine Research 2018. doi: 10.3389/conf.FMARS.2018.06.00017

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Received: 06 May 2018; Published Online: 07 Jan 2019.

* Correspondence: PhD. M-M Sampaio, Centro de Ciências do Mar e do Ambiente (IPLeiria), MARE — Marine and Environmental Sciences Centre, Peniche, Leiria, 2520–641, Portugal, msampaio@ipleiria.pt