Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate
Histamine is commonly present in food containing proteins, like in mackerel. Consuming fish is imperative for the improvement of human muscles. Nevertheless, some studies reported ingesting fish containing histamine more than 50 mg·kg-1 can cause toxicity. This study analyzed and determined the composition of histamine in mackerel and its products commonly consumed in Malaysia, especially on the East Coast of Malaysia. These included processed mackerel such as canned products, satay (skewed fish) and keropok lekor (fish cake/ cracker). Histamine analysis was performed using High Performance Liquid Chromatography (HPLC) equipped with a fluorescence detector. A derivatizing reaction was applied to increase the sensitivity of HPLC to histamine using 9-flourenilmethylchloroformate (FMOC-Cl). The chromatographic separation was achieved in 15 min. Method validation was in accordance to Commission Decision 657/2002/CE. The linear range was at 0.16 – 5.00 µg·mL-1 (histamine) with the LOD at 0.10 µg·mL-1 and LOQ at 0.30 µg·mL-1 . Method applicability was checked on seven real samples involving raw, cooked, and dry products, yielding acceptable recovery.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Submission of a manuscript to the Journal will be taken to imply that:
- The work is original and has not been previously published (except in the form of an abstract or a part of a published lecture, review or thesis).
- It is not being considered for publication elsewhere, and
- If accepted for publication, it will NOT be published commercially elsewhere in the same form, in any language, without the consent of Editor or Publisher.