Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

Foods

Adriana Ianieri¹  Emanuela Zanardi¹  Sergio Ghidini¹  MariaOlga Varr๠ LucaMaria Chiesa²  Sara Panseri²  Davide Pessina³ 

[1] Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy;Department of Health, Animal Science and Food Safety, University of Milan, 20133 Milan, Italy;Quality Department, Italian Retail Il Gigante SpA, 20133 Milan, Italy;

关键词: food contaminants;    food safety;    biogenic amines;    rapid methods;    chemometrics;    fish control;   

DOI  :  10.3390/foods10040885

来源: DOAJ

【 摘 要 】

The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were built to predict histamine in the range 10–1000 mg kg⁻¹ using the 1000–2500 nm NIR spectra of artificially-contaminated fish. The two models were then validated using a new set of naturally contaminated samples in which histamine content was determined by conventional high-performance liquid chromatography (HPLC) analysis. As for calibration results, coefficient of determination (r²) > 0.98, root mean square of estimation (RMSEE) ≤ 5 mg kg⁻¹ and root mean square of cross-validation (RMSECV) ≤ 6 mg kg⁻¹ were achieved. Both models were optimal also in the validation stage, showing r² values > 0.97, root mean square errors of prediction (RMSEP) ≤ 10 mg kg⁻¹ and relative range error (RER) ≥ 25, with better results showed by the model for processed fish. The promising results achieved suggest NIR spectroscopy as an implemental analytical solution in fish industries and markets to effectively determine histamine amounts.

【 授权许可】

Unknown