4 °C - the National Sea Grant Library

TABLE 1
Comparison of Histamine Test Methods in Deco ose a Iles.
Reference Modified
# AOAC AOAC
043%) P @g%)
3.3 z!z 1.1 4
6.7 f 1.2 6
8.5 + 1.3 4
10.3 + 0.4 4
15.2 r: 1.5 6
20.9 f: 1.6 6
20.4 + 1.6 6
22.7 f 0.8 4
56.0 r: 3.4 4
n
2.7 + 0.7 10
4.5 r 0.5 8
8.3 k 0.8 8
13.2 + 4.5 14
14.4 + 2.0 14
20.7 2 2.1 13
20.5 + 0.6 13
22.9 YL 2.8 9
56.0 + 4.3 8
2.7 + l-7
4.8 2 2.4
5.9 ,+ l-2
11.7 z! 2-8
5.9 + 3.3
20.2 + 4.3
11.5 2 2.6
23.6 + 2.9
47.4 + 11.2
Direct Testing of Decomposed Tuna Loin
In an effort to determine the suitability of using the dipstick test directly on the tuna,
dipsticks were rubbed at various places on the outside of decomposed tuna loins and
inserted into slits cut in the fish (one location/dipstick). The tuna loins had a dry pasty
consistency and in both cases there was no color development. In one case the tuna loin was
cut into chunks and the dipstick rubbed over the cut flesh with slight color development.
Next tuna loins were slit at various places and the slits were filled with potassium phosphate
buffer (0.1 M, pH 6.5). Dipsticks were then dipped into the buffer at various time intervals
and increasing color development was observed. Chunks of tuna flesh were also placed in
5 volumes of buffer, incubated for 15 minutes, and the dipsticks were dipped into this
solution with subsequent color development. In an effort to determine if the degree of
decomposition was reflected by the color development, tuna loins with minimal, moderate,
and advanced decomposition were tested by the addition of buffer to cut slits and then
tested with the dipsticks because the fish proved too dry to obtain sufficient fluid for testing
when rubbing the sticks directly on the fish. However, when chunks of tuna were incubated
in phosphate buffer, or buffer was added to a crevice sliced in a loin and then subsequently
tested with the dipstick, there was slow (approximately 30 minutes) blue-green color
formation. Repeated measurements on a single small chunk gave consistent results but
measurements taken on different chunks from the same fish did not. There appeared to be
“ho@pots” in the tuna loins where the histamine levels were 2-3 fold higher than in other
meaS of the same loin Thus it was impossible to determine a single value for the
decomposed loin regardless of the degree of decomposition. These findings are similar to
those reported by Lerke (1) who postulated that histamine formation is not uniform
throughout the fish.
Future improvements to the current histamine assay should include improvements
in ewe preparation to increase assay sensitivity and stability, possibly producing DAO
by recombinant techniques (11) or substituting a more stable histamine-oxidizing enzyme
for DAO such as the fungal amine oxidase used in a recently published histamine electrode
(12). A more complete description of the histamine dipstick has been published (13).
9
9
9
9
20
20
20
9
9