Assay For Histamine in Tuna

Blackwell Synergy - J Food Science, Volume 59 Issue 3 Page 517-518, May 1994 (Article Abstract):

Copper Chelation Assay For Histamine in Tuna

• ¹Authors Beteman, Eldridge, Wade, and McCoy-Messer are with the Dept. of Chemistry & Biochemistry, Univ. of Southern Mississippi, Hattiesburg, MS 39406–5043. Authors Jester and Mowdy are with the FDA Gulf Coast Seafood Laboratories, Dauphin Island, AL 36528–0158.

We thank Dr. Magot Hall for encouragement and helpful comments on the manuscript. We also gratefully acknowledge the aasistance of Drs. Diane Fairclough and J.T. Johnson with the statistical anlyses.

This work was supported in part by a grant from the National Marine Fisheries Service NA16FD0153 to RCB and by a Patricia Roberts Harris Fellowship to J.M-M.

ABSTRACT

A reported copper chelation method for histamine determination was modified for use in decomposing yellowfin tuna steaks. The assay consisted of histamine extraction with hot methanol, purification by rapid cation exchange chromatography, and addition of copper and a dye to the purified sample to form an easily visualized red complex with the histamine. This method detected histamine in the low mg% range in yellowfin tuna steaks with an accuracy comparable to the standard fluorometric histamine assay. It is an alternative to the standard assay when a visual test is desirable or a fluorometer is not available.