THE MATRIX EFFECT OF TUNA AND MAHI-MAHI ON BIOGENIC AMINE DETECTION

Taylor Dole; Stephen KOLTUN1 Koltun; Shirley M. Baker; Renee M. Goodrich-Schneider; Maurice R. Marshall; Paul J. Sarnoski

doi:https://doi.org/10.3153/JFHS16008

Makale detayları

THE MATRIX EFFECT OF TUNA AND MAHI-MAHI ON BIOGENIC AMINE DETECTION

Yazarlar:

Taylor Dole | Stephen KOLTUN1 Koltun | Shirley M. Baker | Renee M. Goodrich-Schneider | Maurice R. Marshall | Paul J. Sarnoski

Dergi:

Food and Health 2016 Vol.2 Issue 2, pp.74-81

Belge Tipi:

Makale

Yayın Tarihi:

3/2016

Belge Dili:

Türkçe

Document ID (Org No.):

2000420122

DOI:

https://doi.org/10.3153/JFHS16008

Özet:

 


Method
of standard addition (MSA) is used to account for and quantify matrix effect.
In this study, MSA was used to analyze the matrix effect of mahi-mahi and tuna
in respect to biogenic amine detection. Two different detection methods were
used in conjunction with the MSA procedure: a colorimetric strip that detects
volatile biogenic amines and a histamine-specific ELISA (enzyme-linked
immunosorbant assay), which detects histamine in the liquid phase. Trained
sensory experts were utilized to grade mahi-mahi and tuna. The grading system
acted as a measure of fish quality. A biogenic amine cocktail was created to
act as the standard spike for the MSA procedure. It contained histamine and
other biogenic amine compounds of varying volatility that are present in
nature. The ELISA-MSA showed a clear correlation between increase in histamine
and a lower quality sample (higher numerical grade). The colorimetric strips
did not have a clear correlation between biogenic amine content and grade.
Comparing the two methods demonstrates that the matrix effect of the tuna and
mahi-mahi is likely more prominent with gas phase compounds than liquid phase
compounds.


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Makale detayları

THE MATRIX EFFECT OF TUNA AND MAHI-MAHI ON BIOGENIC AMINE DETECTION

Yazarlar: Taylor Dole | Stephen KOLTUN1 Koltun | Shirley M. Baker | Renee M. Goodrich-Schneider | Maurice R. Marshall | Paul J. Sarnoski

Dergi: Food and Health 2016 Vol.2 Issue 2, pp.74-81

Belge Tipi: Makale

Yayın Tarihi: 3/2016

Belge Dili: Türkçe

Document ID (Org No.): 2000420122

DOI: https://doi.org/10.3153/JFHS16008

Sayı

Yazarlar:

Taylor Dole | Stephen KOLTUN1 Koltun | Shirley M. Baker | Renee M. Goodrich-Schneider | Maurice R. Marshall | Paul J. Sarnoski

Dergi:

Food and Health 2016 Vol.2 Issue 2, pp.74-81

Belge Tipi:

Makale

Yayın Tarihi:

3/2016

Belge Dili:

Türkçe

Document ID (Org No.):

2000420122

DOI:

https://doi.org/10.3153/JFHS16008