A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products

Defence Food Research Laboratory, Mysore 570011, India
Food Chemistry (Impact Factor: 3.33). 01/2001; DOI: 10.1016/S0308-8146(01)00173-X

ABSTRACT A comparative study on the suitability of chromatographic techniques such as thin layer chromatography (TLC)-densitometry and high performance liquid chromatography (HPLC) for the analysis of biogenic amines in fish and fishery products was carried out. The HPLC method was found to offer a good linearity (5–100 ng), sensitivity and repeatability (<3%), but required sophisticated instrumentation, technical skill and high operational cost and time. On the other hand, with a little loss in linearity (20–300 ng) and repeatability (<8%), TLC-densitometry was found to be rapid and less expensive. In addition, this method is suitable for rapid and simultaneous screening of several samples at a time. Therefore, the TLC-densitometric method can be effectively used in the fish industry to detect biogenic amines, especially the toxic histamine, and putrescine and cadaverine, which can potentiate histamine toxicity in fish and fishery products.

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    ABSTRACT: The presence of biogenic amines in foods is of considerable public concern for the food industry and the regulatory agencies, since given the potential health hazard, there is a growing demand from consumers and control authorities to reduce the allowable limits of biogenic amines in foods and beverages. Rapid and simple methods are needed for the analysis of the ability to form biogenic amines by bacteria in order to evaluate the potential risk of bacterial occurring in some food products. Analytical chromatographic methods used for routine biogenic amine analysis of food substrates have been applied to bacterial cultures. Specific differential culture media for the presumptive identification of biogenic amine-producer bacteria have been developed. Recently, several PCR based methods targeting amino acid decarboxylases have been described. These latter molecular methods, in addition to its rapidity and specificity, offer the advantage of the identification of producer bacteria before the amine is synthesized. Es wird darüber berichtet, unter welchen Umständen biogene Amine in Lebensmitteln vorkommen können und dass – aufgrund der damit verbundenen, möglichen gesundheitlichen Gefährdung – von den Verbrauchern und der Lebensmittelaufsicht angemahnt wird, die festgesetzten Grenzwerte für biogene Amine in Lebensmitteln und Getränken abzusenken. Im Sinne der Vorsorge stellt sich aber die Frage nach schnellen und praktikablen Nachweismethoden, um Bakterien, die biogene Amine produzieren können, frühzeitig zu identifizieren. Analytische chromatographische Methoden, die für die Routine-Kontrolle von Lebensmitteln auf biogene Amine eingesetzt werden, sind für die Untersuchung von Bakterienkulturen modifiziert worden. Spezielle Kulturmedien sind für die Identifizierung von biogene Amine produzierenden Bakterien entwickelt worden. Außerdem sind mehrere PCR-Methoden beschrieben worden, die nicht nur schnell und sehr spezifisch sind, sondern auch den Nachweis relevanter Bakterien ermöglichen, bevor diese mit der Synthese von biogenen Aminen begonnen haben.
    Journal für Verbraucherschutz und Lebensmittelsicherheit 07/2006; 1(3):187-196. · 0.67 Impact Factor
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    Sorption and chromatography processes. 01/2006; 6:180-184.
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    ABSTRACT: Many plants, including strawflower and mistletoe, contain antioxidants and antimicrobials, which can increase the shelf life of seafood. The main aim of this study was to investigate the effect of mistletoe and strawflower extracts at doses of 0.5% (w/v) on the sensory, chemical and microbiological properties of rainbow trout fillets during 27 days of storage at 2 AE 1 °C. The phenolic compounds in these plants have been studied, but their effects on food quality and storage properties have not been reported. We found that extract of mistletoe did not extend the shelf life of the fillets; however, the strawflower extract show high antimicrobial activity in fish fillets. The shelf life of rainbow trout was 20 days for the control and fish treated with mistletoe extract and 23 days for fish treated with strawflower extract. The antioxidant effect of extracts on fish fillets was weak, whereas strawflower extract had high antimicrobial effect. Perox-ide value (PV) and thiobarbituric acid (TBA) values fluctuated during storage periods around main values below 14 meq O 2 kg À1 and 0.6 MA kg À1 , respectively. Putrescine, cadaverine, spermine, spermidine, sero-tonin, tyramine and dopamine were main amine, whereas histamine accumulated at low levels (<2 mg per 100 g). Strawflower suppressed biogenic amine accumulation in fish fillets. At the limit of acceptability, total viable count (TVC), Enterobacteriaceae and lactic acid bacteria count remained below 7.6, 6.83 and 8.01 log CFU g À1 , respectively. The results of this study show that ethanol extracts of strawflower improve the shelf life of rainbow trout.