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Development of a rapid colorimetric strip method for determination of volatile bases in mahi-mahi and tuna

Authors :
Renée M. Goodrich-Schneider
Paul J. Sarnoski
Shirley M. Baker
Naim Montazeri
Jing Bai
Source :
Journal of food scienceREFERENCES. 86(6)
Publication Year :
2021

Abstract

Tuna (Thunnus albacares) and mahi-mahi (Coryphaena hippurus) are two major fish species responsible for scombroid poisoning in the United States. The purpose of this research was to develop a low-cost and easily operated colorimetric strip method for the rapid determination of spoilage degree via amine response in mahi-mahi and tuna. The color strip method was developed by investigating different types of dyes, filter papers, sample volume, water bath temperature, and other parameters. Ultimately rose bengal and bromophenol blue (BPB) dyes were chosen. These two dyes produced standard curves with good linearity (0-50 mg/L for the total biogenic amines) and uniformity of color change. The r2 values for the standard curves of the rose Bengal and BPB were 0.9535 and 0.8883, respectively. Significant positive Pearson correlations coefficients (r) between the volatile biogenic amine levels detected by these two colorimetric strip methods with increasing spoilage grade of mahi-mahi (rose bengal: r = 0.8907, p

Details

ISSN :
17503841
Volume :
86
Issue :
6
Database :
OpenAIRE
Journal :
Journal of food scienceREFERENCES
Accession number :
edsair.doi.dedup.....b1812f25e10bc4df82634ae66d3bdd1b