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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 2035-2046
DOI: https://doi.org/10.20546/ijcmas.2019.803.242


Rapid Methods for Histamine Detection in Fishery Products
T. Surya*, B. Sivaraman, V. Alamelu, A. Priyatharshini, U. Arisekar and S. Sundhar
Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi, Tamilnadu, India
*Corresponding author
Abstract:

Seafood is the most significant perishable commodity. Decomposition of seafood, especially during storage at elevated temperatures (48˚C), various amounts of selected biogenic amines is usually produced, depending on the fish species. Most common biogenic amines in seafood associated with spoilage are histamine, tyramine, putrescine and cadaverine which are formed by bacteria that decarboxylases the corresponding free amino acids. Histamine is known as a biogenic amine which is low molecular weight and possesses biological activity. Histamine poisoning also referred to as ‘Scombroid fish poisoning’. The levels of histamine have been suggested as rapid fish spoilage indicators. The reason for the monitoring of selected biogenic amines in seafood is twofold: as indices of decomposition and to prevent potential toxicity on human health. Different determination methods have been reported for the analysis of histamine, including Thin-layer chromatography. Gas chromatography, Colorimetric assay, Fluorometric assay, Enzymatic assay, Immunological assay, High-performance liquid chromatography. Simple and rapid method for monitoring histamine levels in fish and fishery products are Biosensors, Eliza, colorimetric methods.


Keywords: Histamine, Fishery Products, Seafood
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How to cite this article:

Surya Thamizhselvan, T., B. Sivaraman, V. Alamelu, A. Priyatharshini, E. Prabu and Sundhar, S. 2019. Rapid Methods for Histamine Detection in Fishery Products.Int.J.Curr.Microbiol.App.Sci. 8(3): 2035-2046. doi: https://doi.org/10.20546/ijcmas.2019.803.242