Copper Chelation Assay for Histamine in Tuna
Document Type
Article
Publication Date
5-1-1994
Department
Nutrition and Food Systems
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.
Publication Title
Journal of Food Science
Volume
59
Issue
3
First Page
517
Last Page
&
Recommended Citation
Bateman, R.,
Eldridge, D.,
Wade, S.,
McCoy-Messer, J.,
Jester, E.,
Mowdy, D.
(1994). Copper Chelation Assay for Histamine in Tuna. Journal of Food Science, 59(3), 517-&.
Available at: https://aquila.usm.edu/fac_pubs/7272