4 °C - the National Sea Grant Library
Share Embed Flag
Download ePaper

4 °C - the National Sea Grant Library

4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library

nsgl.gso.uri.edu
from nsgl.gso.uri.edu More from this publisher
25.12.2012 Views

SAS Institute Inc. 1987. “SAS/STATW Guide for Personal Computers” Version 6 ed. SAS Institute Inc., Cary, NC. Shamshad, S.I., Kher-Un-Nisa, Rim, M., Zuberi, R., and Qadri, R.B. 1990. Shelf life of shrimp (p. merguiensis) stored at different temperatures. J. Food Sci. 5 5 : 120 1 - 1205, 1242. Webb, N.B., Howell, A.J., Barbour, B.C., Monroe, R-J., and Hamman, D.D. 1975. Effect of additives, processing techniques and frozen storage on the texture of shrimp. J. Food Sci. 40: 322-326. Weyowoda, A.D., Shaw, S.J., Ke, P.J. and Barns, B.G., 1986. Recommended laboratory methods for assessment of fish quality. Canada Technical Report of Fisheries and Aquatic Sciences, NO. 1448, pp.82-86.

DIPSTICK TESTS FOR BIOGENIC AMINES Robert C. Bateman, Jr’ and Margot Hall2 1. Department of Chemistry and Biochemistry University of Southern Mississippi Hattiesburg, MS 39406-5043 and 2. Department of Medical Technology University of Southern Mississippi Hattiesburg, MS 39406-5 134 ABSTRACT A rapid calorimetric dipstick test for histamine in tuna was developed based on the coupling of diamine oxidase to a peroxidase/dye system. The assay was linear to 1.0 mM histamine and the minimum detectable concentration was 0.07 mM corresponding to 2.3 mg% in tuna extracts. Histidine and cadaverine did not interfere with the assay whereas putrescine reacted slightly with the dipstick. Histamine determinations in fresh and spoiled tuna gave good agreement between the dipstick method and the AOAC fluorometric method. The dipstick assay technique should be readily adaptable to putrescine or cadaverine. INTRODUCTION A variety of assay methods exist for the determination of histamine in seafood including spectrophotometric (l), chromatographic (2,3), and chemical chelation (4). However, they are generally slow and require considerable training on the part of the user. Enzymatic calorimetric assays for histamine using diamine oxidase (histaminase) have also been reported (5,6). In the presence of oxygen, diamine oxidase (DAO) deaminates histamine to form hydrogen peroxide, ammonia, and imidazolacetaldehyde. DA0 Histamine + O2 -----------> H,O, + NH3 + irnidazolacetaldehyde The liberated hydrogen peroxide, coupled with horseradish peroxidase (HRP), converts a reduced dye to its oxidized form with accompanying color development. HRP H,O, + reduced dye ----------> H,O + oxidized dye Dry chemistry tests exist for glucose (7) and cholesterol (8) using the appropriate oxidase, HRP, a compatible dye, buffers and stabilizers embedded in a solid matrix such as filter paper or silica. In combination with reflectance photometry, they give simple, rapid, quantitative results. Alternatively, color development may be read visually and compared

SAS Institute Inc. 1987. “SAS/STATW Guide for Personal Computers” Version 6 ed. SAS<br />

Institute Inc., Cary, NC.<br />

Shamshad, S.I., Kher-Un-Nisa, Rim, M., Zuberi, R., and Qadri, R.B. 1990. Shelf life of<br />

shrimp (p. merguiensis) stored at different temperatures. J. Food Sci. 5 5 : 120 1 - 1205,<br />

1242.<br />

Webb, N.B., Howell, A.J., Barbour, B.C., Monroe, R-J., and Hamman, D.D. 1975. Effect of<br />

additives, processing techniques and frozen storage on <strong>the</strong> texture of shrimp. J. Food<br />

Sci. 40: 322-326.<br />

Weyowoda, A.D., Shaw, S.J., Ke, P.J. and Barns, B.G., 1986. Recommended laboratory<br />

methods for assessment of fish quality. Canada Technical Report of Fisheries and<br />

Aquatic Sciences, NO. 1448, pp.82-86.

logo

products

Resources

Company

Terms of service
Privacy policy
Cookie policy
Cookie settings
Imprint
Change language
Made with love in Switzerland
© 2024 Yumpu.com all rights reserved

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!