Determination of histamine levels present in samples of tuna steak, fish (Family Escombridae) from Guatemala tuna industry
DOI:
https://doi.org/10.54495/Rev.Cientifica.v18i1.164Keywords:
histamine, tuna, Scombridae familyAbstract
Histamine concentration will be limited in 16 tuna loin samples, following the methodology proposed by Eerola et al. (two). Prior to the analysis, said method was evaluated in the following parameters; detection limit, quantification, linearity, precision and accuracy.
The methodology is based on the extraction of histamine with perchloric acid, from a homogenized sample of tuna loin, its derivatization with dansyl chloride, detection and quantification of the derivatization product with high resolution liquid chromatography with a UV detector at 254nm
The study of the evaluation of the method is satisfactory, since it complies with the evaluating statistical parameters; presenting good repeatability, reproducibility, accuracy, linearity (r2 = 0.9997) and with detection and quantification limits (2.50 and 8.35 mg/kg respectively) that are below the permissible limit established by the European Union in Regulation (EC) No. 2073/2005 (100mg/kg), so it is demonstrated that the method is precise and exact, suitable to be used for the quantification of histamine in tuna loin. Finally, it was concluded that the concentration of histamine in the study population does not exceed this limit.
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