A Comparative Study on Histamine Levels of Refrigerated Trout Fillets Using Competitive ELISA and HPLC Methods

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Hanieh Amani, Mohammad Hassan Kamani, Omid Safari, Farzane Vakilchap and Masoomeh Mehraban Sang Atash
 
Abstract

Histamine is one of the well-known biogenic amines and responsible for causing allergic reactions. In the present study, the level of histamine measured in the refrigerated stored (+4 ˚C) fillets of rainbow trout (Oncorhynchus mykiss) during time intervals (0, 5, 10, 15 and 20 days) using immunological (ELISA) and analytical (HPLC) methods. During the storage time, the histamine content in all samples significantly increased (p<0.05), while none of sample exceed the allowable limit of 100 mg.kg-1. Moreover, there was significant correlation coefficients (r = 89.1) between HPLC and ELISA method (p<0.05). The regression models showed the quadratic models has superiority than linear in predicting histamine content. Overall, the present study revealed that ELISA method could be used to detect the low level of histamine as compared to HPLC method. Therefore, in view of the accuracy obtained for ELISA method, it may be considered as appropriate method for measuring low quantities of histamine in fish flesh.

Published on: July 05, 2018
doi: 10.17756/jfcn.2018-055
Citation: Amani H, Kamani MH, Safari O, Vakilchap F, Atash MMS. 2018. A Comparative Study on Histamine Levels of Refrigerated Trout Fillets Using Competitive ELISA and HPLC Methods. J Food Chem Nanotechol 4(2): 33-37.

 
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