Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE
| Ano de defesa: | 2012 |
|---|---|
| Autor(a) principal: |
Tavares, Rodrigo Domingos Overa
 |
| Orientador(a): |
Furtado, Angela Aparecida Lemos
|
| Banca de defesa: | , |
| Tipo de documento: | Dissertação |
| Tipo de acesso: | Acesso aberto |
| Idioma: | por |
| Instituição de defesa: |
Universidade Federal Rural do Rio de Janeiro
|
| Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
|
| Departamento: |
Instituto de Tecnologia
|
| País: |
Brasil
|
| Palavras-chave em Português: | |
| Palavras-chave em Inglês: | |
| Área do conhecimento CNPq: | |
| Link de acesso: | https://tede.ufrrj.br/jspui/handle/jspui/3624 |
Resumo: | Histamine [4-(2-aminoethyl) imidazole] is a biogenic amine and nonvolatile synthesized by decarboxylation of free L-histidine. The presence of bacterial histidine decarboxylase, high temperatures and manipulation in inadequate sanitary conditions, are factors that enable the biosynthesis of histamine. Histamine has an important feature for its heat resistance, once synthesized, cannot be degraded through the process of sterilization, cooking, freezing, or any other type of treatment that may suffer from post-capture. This amine can be present in fish and fermented products (e.g. wine, beer, cheese, etc.) however, fish is the main food involved. Ingestion of high concentrations of histamine may cause the appearance of symptoms such as nausea, headache, diarrhea, itching and flushing, especially in susceptible individuals. It should be noted that fish with high levels of histamine, in most of cases do not have sensory changes but there are reports of development of spicy or metallic flavor. The main goal of this survey was to assess the effect of thermal processing on degradation of histamine in fish. High Performance Liquid Chromatography (HPLC) was used as a method of detection and quantification of histamine. The extraction methodology was performed using methanol and for the detection of analyte present in the aliquot of the vial was derivatized with the reagent 6-aminoquinolyl-hydroxysuccinimidyl-N-carbamate (AQC). The analyzed samples showed concentrations of histamine in the range 1.05 to 2.94mg kg-1, in other words below the current legislation, which corresponds to 100mg kg-1. There was a reduction in the concentration of histamine in comparison to fresh and canned fish. This fact can be explained by the solubility of histamine in covering liquid and dipping of fillets. The samples were also submitted to bacterial count of histidine decarboxylase. The values of 4.60 and 1.80 log CFU g-1 correspond to a sample of hybrid fish fillet and tuna, respectively. Monitoring the levels of histamine aims to ratify the food safety for consumers. In addition, preventive measures and corrective action recommended by the system of Hazard Analysis and Critical Control Points (HACCP) must be taken in the fishing industry to provide harmless food. |
| id |
UFRRJ-1_82980c4b0d90baf0f790ff0f5e21581e |
|---|---|
| oai_identifier_str |
oai:localhost:jspui/3624 |
| network_acronym_str |
UFRRJ-1 |
| network_name_str |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
| repository_id_str |
|
| spelling |
Furtado, Angela Aparecida Lemos878.390.327-53http://lattes.cnpq.br/7333993063180137Godoy, Ronoel Luiz de OliveiraMathias, Simone PereiraM?rsico, Eliane Teixeira112.447.857-41http://lattes.cnpq.br/3552053898977113Tavares, Rodrigo Domingos Overa2020-06-13T13:15:35Z2012-06-06TAVARES, Rodrigo Domingos Overa. Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE. 2012. 52 f. Disserta??o (Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Serop?dica.https://tede.ufrrj.br/jspui/handle/jspui/3624Histamine [4-(2-aminoethyl) imidazole] is a biogenic amine and nonvolatile synthesized by decarboxylation of free L-histidine. The presence of bacterial histidine decarboxylase, high temperatures and manipulation in inadequate sanitary conditions, are factors that enable the biosynthesis of histamine. Histamine has an important feature for its heat resistance, once synthesized, cannot be degraded through the process of sterilization, cooking, freezing, or any other type of treatment that may suffer from post-capture. This amine can be present in fish and fermented products (e.g. wine, beer, cheese, etc.) however, fish is the main food involved. Ingestion of high concentrations of histamine may cause the appearance of symptoms such as nausea, headache, diarrhea, itching and flushing, especially in susceptible individuals. It should be noted that fish with high levels of histamine, in most of cases do not have sensory changes but there are reports of development of spicy or metallic flavor. The main goal of this survey was to assess the effect of thermal processing on degradation of histamine in fish. High Performance Liquid Chromatography (HPLC) was used as a method of detection and quantification of histamine. The extraction methodology was performed using methanol and for the detection of analyte present in the aliquot of the vial was derivatized with the reagent 6-aminoquinolyl-hydroxysuccinimidyl-N-carbamate (AQC). The analyzed samples showed concentrations of histamine in the range 1.05 to 2.94mg kg-1, in other words below the current legislation, which corresponds to 100mg kg-1. There was a reduction in the concentration of histamine in comparison to fresh and canned fish. This fact can be explained by the solubility of histamine in covering liquid and dipping of fillets. The samples were also submitted to bacterial count of histidine decarboxylase. The values of 4.60 and 1.80 log CFU g-1 correspond to a sample of hybrid fish fillet and tuna, respectively. Monitoring the levels of histamine aims to ratify the food safety for consumers. In addition, preventive measures and corrective action recommended by the system of Hazard Analysis and Critical Control Points (HACCP) must be taken in the fishing industry to provide harmless food.A histamina [4-(2-aminoetil) imidazol] ? uma amina biog?nica n?o-vol?til e sintetizada pela descarboxila??o do amino?cido L-histidina livre. A presen?a de bact?rias histidina descarboxilase, altas temperaturas e manipula??o em condi??es higi?nico-sanit?rias inadequadas, s?o fatores que viabilizam a bioss?ntese de histamina. A histamina tem como caracter?stica importante a sua termorresist?ncia pois, uma vez sintetizada, n?o se degrada atrav?s do processo de apertiza??o, cozimento, congelamento ou, qualquer outro tipo de tratamento nas etapas de p?s-captura. Essa amina pode estar presente no pescado e em produtos fermentados (e.g. vinho, cerveja, queijo, etc.) mas tem o pescado como principal alimento envolvido em epis?dios de intoxica??o. A ingest?o de altas concentra??es de histamina pode originar sintomas como n?useas, cefaleia, diarreia, prurido e rubor facial, principalmente em indiv?duos suscept?veis. Cabe destacar que os peixes com altos ?ndices de histamina, na maioria das vezes, n?o possuem altera??es sensoriais por?m, h? relatos do desenvolvimento de sabor picante ou met?lico no consumo. O objetivo deste trabalho foi avaliar o efeito do processamento t?rmico na degrada??o de histamina em pescado. A Cromatografia L?quida de Alta Efici?ncia (CLAE) foi utilizada como m?todo de detec??o e quantifica??o de histamina. A metodologia de extra??o consistiu em utilizar metanol e para a detec??o do analito, a al?quota presente em ?vial? foi derivatizada com o reagente 6-aminoquinolil-N-hydroxisuccinimidil carbamato (AQC). As amostras analisadas apresentaram concentra??es de histamina na faixa de 1,05 ? 2,94mg kg-1, ou seja, bem abaixo da legisla??o vigente, que corresponde a 100mg kg-1. Houve redu??o na concentra??o de histamina em compara??o ao fil? in natura e a conserva enlatada. Tal fato pode ser justificado pela solubilidade da histamina no l?quido de cobertura e de imers?o dos fil?s. As amostras tamb?m foram submetidas a contagem de bact?rias histidina descarboxilase. Os valores de 4,60 e 1,80 log UFC g-1 correspondem a contagem em amostra de fil? de pescado h?brido e de atum, respectivamente. O monitoramento dos teores de histamina visa ratificar a seguran?a alimentar para o consumidor. Al?m disso, medidas de a??o preventiva e corretiva preconizadas pelo sistema de An?lise de Perigos e Pontos Cr?ticos de Controle (APPCC) devem ser adotadas na ind?stria pesqueira a fim de fornecer alimentos in?cuos.Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2020-06-13T13:15:35Z No. of bitstreams: 1 2012 - Rodrigo Domingos Overa Tavares.pdf: 1138214 bytes, checksum: a751b6b81f92a186b585ee5e006f3aae (MD5)Made available in DSpace on 2020-06-13T13:15:35Z (GMT). No. of bitstreams: 1 2012 - Rodrigo Domingos Overa Tavares.pdf: 1138214 bytes, checksum: a751b6b81f92a186b585ee5e006f3aae (MD5) Previous issue date: 2012-06-06Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior, CAPES, Brasil.application/pdfhttps://tede.ufrrj.br/retrieve/60618/2012%20-%20Rodrigo%20Domingos%20Overa%20Tavares.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaACTIS, L. A. et al. Comparison of differential plating media and two chromatography techniques for the detection of histamine production in bacteria. Journal of Microbiological Methods, v. 39, p. 79-90, 1999. ADAMS, H. R. Farmacologia e Terap?utica em Veterin?ria. 8 ed. Rio de Janeiro: Guanabara Koogan, 2003. 1034p. ANTOINE, F. R. et al. Gas Chromatographic Analysis of Histamine in Mahi-mahi (Coryphaena hippurus). Journal of Agricultural and Food Chemistry, v. 50, n. 17, p. 4754-4759, 2002. AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. Association of Official Analytical Chemists: Arlington, VA. 17 ed., 2000. ARANG, J. M. et al. Highly potent and selective ligands for histamine H3-receptors. Nature, v. 327, p. 117-123, 1987. BARANOWSKI, J. D.; BRUST, P. A.; FRANK, H. A. Growth of Klebsiella pneumoniae UH-2 and properties of its histidine decarboxylase system in resting cells. Journal of Food Biochemistry, v. 9, p. 349-360, 1985. BARANOWSKI, J. Assay for histidine decarboxylase activity. In: Histamine in marine products: Production by bacteria, measurement and prediction of formation, PAN, B. S.; JAMES, D. FAO Fisheries Technical Paper, 252, p. 10-13, 1985. BARD?CZ, S. et al. Polyamines in food: implications for growth and health. Journal of Nutritional Biochemistry, v. 4, p. 66-71, 1993. BARD?CZ, S. Polyamines in food and their consequences for food quality and human health. Trends of Food Science and Technology, v. 6, p. 341-346, 1995. BATISTA, L. X. Tecnologia de produ??o de conserva de Til?pia (Oreochromis niloticus, Linnaeus, 1758 ? Linhagem chitralada). 2005. Disserta??o (Mestrado em Recursos Pesqueiros e Aquicultura) - Universidade Federal Rural de Pernambuco, Recife, 2005. BELITZ, H. D.; GROSCH, W. Qu?mica de los Alimentos. Zaragoza: Acribia, 1997. 1087p. BJ?RNSD?TTIR-BUTLER, K. Development of molecular-based methods for determination of high histamine producing bacteria in fish. International Journal of Food Microbiology, v. 139, p. 161-167, 2010. BLACK, J. W. et al. Definition and antagonism of histamine H2-receptors. Nature, v. 236, p. 385-390, 1972. 44 BOURGEIOS, C.; LARPENT, J. P. Microbiolog?a Alimentar. Zaragoza: Acribia, 1994. 366p. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Portaria n? 185, de 13 de maio de 1997. Aprova o Regulamento T?cnico de Identidade e Qualidade de Peixe Fresco (Inteiro e Eviscerado). Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 19 de maio de 1997. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Instru??es para a Autoriza??o de Uso de Produtos. Portaria n? 63, de 13 de novembro de 2002. Projeto de Instru??o Normativa que trata dos Regulamentos T?cnicos de Identidade e Qualidade de Conserva de Peixes, Conservas de Sardinhas, Conserva de Atum e Bonito. Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 28 de novembro de 2002. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Instru??o Normativa n? 62, de 26 de agosto de 2003. Oficializa os M?todos Anal?ticos Oficiais para An?lises Microbiol?gicas para Controle de Produtos de Origem Animal e ?gua. Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 18 de setembro de 2003. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Instru??o Normativa n? 25, de 2 de junho de 2011. Aprova os M?todos Anal?ticos Oficiais F?sico-Qu?micos para Controle de Pescado e seus Derivados. Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 3 de junho de 2011. BRASIL. Minist?rio da Pesca e Aquicultura. Boletim Estat?stico da Pesca e Aquicultura. Bras?lia, fevereiro de 2012. Dispon?vel em: http://www.mpa.gov.br/images/Docs/Informacoes_e_Estatisticas/Boletim%20Estat%C3%ADstico%20MPA%202010.pdf. Acesso em: 16 de abril de 2012. BREMER, P. J. et al. The thermal death times of Hafnia alvei in a model suspension and in artificially contaminated hot smoked kahawai (Arripis trutta). Journal of Food Protection, v. 61, p. 1047-1051, 1998. BRINK, B. T. et al. Occurrence and formation of biologically activities amines in foods. International Journal of Food Microbiology, v. 11, p. 73-84, 1990. CANELLAKIS, Z. N.; MARSH, L. L.; BONDY, P. K. Polyamines and their derivatives as modulators in growth and differentiation. The Yale Journal of Biology and Medicine, v. 62, p. 481-491, 1989. CE (Conformit? Europ?enne). Directiva de 22 de Julio de 1991 por la que se fijan las normas aplicables a la producci?n y puesta en el mercado de l?s productos pesqueros (91/439/EEC). Diario Oficial de la Comunidad Europea, v. 286, p. 15-34, 1991. CHEN, C. M. et al. Comparison of four agar media for detection of histamine-producing bacteria in tuna. Journal of Food Protection, v. 52, p. 808-813, 1989. 45 CINQUINA, A. L. et al. Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. Journal of Chromatography A, v. 1032, p. 79-85, 2004. COELHO, S. R. C.; CYRINO, J. E. P. Custos na produ??o intensiva de surubins em gaiolas. Informa??es Econ?micas, SP, v. 36, n. 4, 2006. COHEN, S. A.; MICHAUD, D. P. Synthesis of a Fluorescent Derivatizing Reagent, 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate, and Its Application for the Analysis of Hydrolysate Amino Acids via High-Performance Liquid Chromatography. Analytical Biochemistry, v. 211, p. 279-287, 1993. DRAISCI, R et al. Improved ion chromatography?integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods. Journal of Chromatography A, v. 798, p. 109-116, 1998. EIRAS, J. C.; TAKEMOTO R. M.; PAVANELLI, G. C. Henneguya corruscans n. sp. (Myxozoa, Myxosporea, Myxobolidae), a parasite of Pseudoplatystoma corruscans (Osteichthyes, Pimelodidae) from the Paran? River, Brazil: A morphological and morphometric study. Veterinary Parasitology, v. 159, p. 154-158, 2009. ETKIND, P. et al. Bluefish-associated scombroid poisoning. An example of the expanding spectrum of food poisoning from seafood. Journal of American Medical Association, v. 258, n. 23, p. 3409-3410, 1987. FADDA, S.; VIGNOLO, G.; OLIVER, G. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters, v. 23, p. 2015-2019, 2001. FAGUNDES, M; URBINATI, E. C. Stress in pintado (Pseudoplatystoma corruscans) during farming procedures. Aquaculture, v. 276, p. 112-119, 2008. FAO. 2010a. Biological characteristics of tuna. Dispon?vel em: http://www.fao.org/fishery/topic/16082/en. Acesso em: 09 de abril de 2012. FAO. 2010b. Tuna resources. Dispon?vel em: http://www.fao.org/fishery/topic/12251/en. Acesso em: 11 de abril de 2012. FDA. Fish and Fishery Products Hazards and Controls Guidance. Washington, DC: Center for Food Safety and Applied Nutrition, Office of Food Safety, Food and Drug Administration, 2011. 468p. FELLOWS, P. J. Tecnologia do processamento de alimentos: princ?pios e pr?tica. Porto Alegre: Artmed, 2006. 602p. 46 FRAZ?O, A. S. Efeito do tratamento t?rmico e do manto de lula do per?odo de armazenamento na modifica??o do perfil eletrofor?tico das prote?nas (Doryteuthis plei Blainville, 1823). 2001. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) ? Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2001. FRATTINI, V.; LIONETTI, C. Histamine and histidine determination in tuna fish samples using high-performance liquid chromatography: Derivatization with o-phthalaldehyde and fluorescence detection or UV detection of ?free? species. Journal of Chromatography A, v. 809, p. 241-245, 1998. GENNARO, M. C. et al. A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in semi-hard Italian cheese (Toma). Food Chemistry, v. 82, p. 545-551, 2003. GERMER, S. P. M. et al. Princ?pio de Esteriliza??o de alimentos. Manual t?cnico, 10. 2? edi??o. Campinas: ITAL, 1995. 123p. GL?RIA, M. B. A. et al. Histamine and other biogenic amines in Albacore tuna. Journal of Aquatic Food Products and Technology, v. 8, n. 4, p. 55-69, 1999. GL?RIA, M. B. A. Bioactive amines. In: HUI, H.; NOLLET, L. L. Handbook of Food Science, Technology and Engineering. Ed. Marcel Deker, v. 4, p. 1-38, 2005. GON?ALVES, A. A. Tecnologia do pescado: ci?ncia, tecnologia, inova??o e legisla??o. S?o Paulo: Editora Atheneu, 2011. 608p. GOSETTI, F. et al. High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses. Journal of Chromatography A, v. 1149, n. 2, p. 151-157, 2007. GOUVEIA, N. N. F. Desenvolvimento de uma metodologia anal?tica para determina??o de aminas biog?nicas em tun?deos. 2009. Disserta??o (Mestrado em Bioqu?mica Aplicada) ? Universidade da Madeira, Funchal, 2009. HAL?SZ, A. et al. Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, v. 5, p. 42-49, 1994. HARDY, R.; SMITH, J. G. M. The storage of mackerel (Scomber scombrus). Development of histamine and rancidity. Journal of the Science of Food and Agriculture, v. 27, p. 595-599, 1976. HEBY, O. Role of polyamines in the control of cell proliferation and differentiation. Differentiation, v. 19, p. 1?20, 1981. 47 HEBY, O. et al. Polyamines: regulators of mammalian cell growth and differentiation. In: DOWLING, R. H; F?LSCH, U. R; L?SER, C. Polyamines in the gastrointestinal tract. Falk Symposium, v. 62, p. 19-28, 1992. HERN?NDEZ-ORTE, P. et al. Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent. Journal of Chromatography A, v. 1129, p. 160-164, 2006. HWANG, B. ?S.; WANG, J. ?T.; CHOONG, Y. ?M. A rapid gas chromatographic method for the determination of histamine in fish and fish products. Food Chemistry, v. 82, p. 329-334, 2003. IJOMAH, P. et al. Further volunteer studies on scombrotoxicosis. In: BURT, J. R.; HARDY, R.; WHITTLE, K. J. Pelagic Fish: The Resource and its Exploitation. Oxford: Fishing News Books, p. 194?199, Chapter 17, 1992. INMETRO (Instituto Nacional de Metrologia, Normaliza??o e Qualidade Industrial). Orienta??o sobre valida??o de m?todos de ensaios qu?micos (DOQ-CGCRE-008), 2007, 24p. INMETRO (Instituto Nacional de Metrologia, Normaliza??o e Qualidade Industrial). Orienta??o sobre valida??o de m?todos anal?ticos (DOQ-CGCRE-008), 2010, 20p. JAGER, A. V.; TAVARES, M. F. M. Determina??o simult?nea de c?tions por eletroforese capilar: fundamentos e aplica??es. Qu?mica Nova, v. 24, n. 3, p. 363-373, 2001. J?NNE, J.; P?S?, H.; RAINA, A. Polyamines in rapid growth and cancer. Biochimica et Biophysica Acta, v. 473, p. 241?293, 1978. JAY, J. M. Microbiologia de Alimentos. 6 ed. Artmed, 2005. 712p. KANKI, M. et al. Photobacterium phosphoreum caused a histamine fish poisoning incident. International Journal of Food Microbiology, v. 92, p. 79-87, 2004. KLAUSEN, N. K.; HUSS, H. H. Growth and histamine production by Morganella morganii under various temperature conditions. International Journal of Food Microbiology v. 5, p. 147-156, 1987. KOV?CS, A.; SIMON-SARKADI, L.; GANZLER, K. Determination of biogenic amines by capillary electrophoresis. Journal of Chromatography A, v. 836, p. 305-313, 1999. LERKE, P. A. et al. Scombroid poisoning. Report of an outbreak. Western Journal of Medicine, v. 129, p. 381-386, 1978. LEUSCHNER, R. G. K.; HAMMES W. P. Tyramine degradation by micrococci during ripening of fermented sausage. Meat Science, v. 49, p. 289-298, 1998. 48 LIAO, W. et al. Use of capillary electrophoresis with UV detection as a screening method to determine histamine in fish samples. Journal of Chromatography A, v. 853, p. 541-544, 1999. LIEBER, E. R.; TAYLOR, S. L. Comparison of thin-layer chromatographic detection methods for histamine from food extracts. Journal of Chromatography A, v. 160, p. 227-237, 1978a. LIEBER, E. R.; TAYLOR, S. L. Thin-layer chromatographic screening methods for histamine in tuna fish. Journal of Chromatography A, v. 153, p. 143-152, 1978b. LIMA, A.; GL?RIA, M. B. A. Aminas Bioativas em Alimentos. Sociedade Brasileira de Ci?ncia e Tecnologia de Alimentos, v. 33, n. 1, p. 70-79, 1999. LINDEBERG, J. Capillary electrophoresis in food analysis. Food Chemistry, v. 55, n. 1, p. 73-94, 1996. LIRAN?O, A. D. S.; ROMAGOSA, E.; SCORVO-FILHO, J. D. Desempenho produtivo de Pseudoplatystoma corruscans estocados em sistemas de cria??o: semi-intensivo (viveiro escavado) e intensivo (tanque-rede). Ci?ncia Rural, v. 41, n. 3, p. 524-530, 2011. L?PEZ-SABATER, E. I. et al. Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: Effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level. Journal of Food Protection, v. 57, p. 318-323, 1994. L?PEZ-SABATER, E. I. et al. Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, v. 28, p. 411-418, 1996. MAVROMATIS, P.; QUANTICK, P. C. Modification of Niven's medium for the enumeration of histamine-forming bacteria and discussion of the parameters associated with its use. Journal of Food Protection, v. 65, p. 546-551, 2002. McCARTHY, S.; BURKHARDT III, W. Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces. Food Control, v. 24, p. 214-219, 2012. MERCOGLIANO, R. et al. Evaluation of histamine profile in Thunnus thynnus processed seafoods. Veterinary Research Communications, v. 32, Suppl. 1, p. 331-333, 2008. MIETZ, J. L.; KARMAS, E. Chemical Quality index of Cannes Tuna as Determined by High-Pressure Liquid Chromatography. Journal of Food Science, v. 42, p. 155-158, 1977. MITSUHASHI, M.; PAYAN, D. G. Functional diversity of histamine and histamine receptors. Journal of Investigative Dermatology, v. 98, Suppl. 6, p. 8-11, 1992. 49 MORRIS, A. I. The success of histamine-2 receptor antagonists. Scandinavian Journal of Gastroenterology, v. 27, Suppl. 194, p. 71-75, 1992. NELSON, W. L. Antihistamines and Related Antiallergic and Antiulcer Agents. In: WILLIAMS, D. A.; LEMKE, T. L. Foye`s Principles of Medicinal Chemistry. 5 ed. Lippincott Williams and Wilkins, 2002. NIVEN, C. F.; JEFFREY, M. B.; CORLETT, D. A. Differential plating medium for quantitative detection of histamine-producing bacteria. Applied and Environmental Microbiology, v. 41, p. 321-322, 1981. OBRINK, K. J. Histamine and gastric acid secretion. Scandinavian Journal of Gastroenterology, v. 26, Suppl. 180, p. 4-8, 1991. OGAWA, M.; MAIA, E. L. Manual de pesca. S?o Paulo: Livraria Varela, 1999. 430p. OGURI, S.; YONEYA, Y. Assay and biological relevance of endogenous histamine and its metabolites: Application of microseparation techniques. Journal of Chromatography B, v. 781, p. 165-179, 2002. ?NAL, A. A review: Current analytical methods for the determination of biogenic amines in foods. Food Chemistry, v. 103, p. 1475-1486, 2007. ?ZDESTAN, O; ?REN, A. A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography. Talanta, v. 78, p. 1321-1326, 2009. ?ZOGUL, F.; ?ZOGUL, Y.; KULEY, E. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4?C). Food Chemistry, v. 108, p. 933-941, 2008. PALEOLOGOS, E. K.; SAVVAIDIS, I. N.; KONTOMINAS, M. G. Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiology, v. 21, p. 549-557, 2004. PEARCE, F. L. Biological effects of histamine: an overview. Agent Actions, v. 33, p. 4-7, 1991. PEGG, A. E.; McCANN, P. P. Polyamine metabolism and function. American Journal of Physiology, v. 243, n. 5, p. 212-221, 1982. PE?A, C. V. M. Histamina e Tiramina em Embutidos C?rneos. 2006. Disserta??o (Mestrado em Ci?ncias e Tecnologia de Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2006. PENG, J. et al. Development of an automated on-line pre-column derivatization procedure for sensitive determination of histamine in food with high-performance liquid chromatography-fluorescence detection. Journal of Chromatography A, v. 1209, p. 70-75, 2008. 50 PFEIL, E. C. et al. Avalia??o da qualidade da conserva de Sardinha sem pr?-cozimento. Higiene Alimentar, v. 13, n. 60, p. 63-67, 1999. QUEIROZ, J. F.; LOUREN?O, J. N. P.; KITAMURA, P. C. A Embrapa e a aq?icultura: demandas e prioridades de pesquisa. (ed. Embrapa informa??es tecnol?gicas) Bras?lia, p. 40, 2002. RESENDE, A. L. S. S. Viabilidade T?cnica, Qualidade Nutricional e Sensorial de Produtos ? Base de Carne de Til?pia (Oreochromis niloticus). 2010. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2010. RICE, S. L.; EITENMILLER, R. R.; KOEHLER, P. E. Biologically active amines in food: a review. Journal of Milk and Food Technology, v. 39, n. 5, p. 353-358, 1976. ROSSANO, R. et al. Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): a study by capillary electrophoresis. Journal of Chromatography B, v. 830, n. 1, p. 161-164, 2006. RUSSELL, F. E.; MARETIC, Z. Scombroid poisoning: mini-review with case histories. Journal of the International Society on Toxinology, v. 24, n. 10, p. 967-973, 1986. SCHULZ, D. F. Desenvolvimento de M?todo R?pido de An?lise de Histamina por Cromatografia L?quida de Alta Efici?ncia em Atum. 2009. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2009. SEILER, N. et al. Endogenous and exogenous polyamines in support of tumor growth. Cancer Research, v. 50, n. 16, p. 5077-5083, 1990. SEILER, N.; ATANASSOV, C. L.; RAUL, F. Polyamine metabolism as target for cancer chemoprevention (review). International Journal of Oncology, v. 13, p. 993-1006, 1998. SGARBIERI, V. C. Prote?nas em alimentos prot?icos: propriedades, degrada??es, modifica??es. S?o Paulo: Livraria Varela, 1996. 517p. SHAKILA, R. J. et al. Effect of delayed processing on changes in histamine and other quality characteristics of 3 commercially canned fishes. Journal of Food Science, v. 70, n. 1, 2005. SHALABY, A. R. Significance of biogenic amines to food safety and human health. Food Research International, v. 29, p. 675-690, 1996. SILLA SANTOS, M. H. Biogenic amines: their importance in foods. International Journal of Food Microbiology, v. 29, p. 213-231, 1996. SILVA, T. M. et al. Occurrence of histamine in Brazilian fresh and canned tuna. Food Control, v. 22, p. 323-327, 2011. 51 SIM?, C.; MORENO-ARRIBAS, M. V.; CIFUENTES, A. Ion-trap versus time-of-flight mass spectromotry coupled to capillary electrophoresis to analyze biogenic amines in wine. Journal of Chromatography A, v. 1195, p. 150-156, 2008. SMITH, T. Amines in Food. Food Chemistry, v. 6, p. 169-200, 1981. STECH, M. R. Enzimas Ex?genas na Alimenta??o de Cachara (Pseudoplatystoma reticulatum). 2009. Tese (Doutorado em Zootecnia) ? Universidade Estadual Paulista, Jaboticabal, 2009. STEPHEN, N. M. et al. Effect of different types of heat processing on chemical changes in tuna. Journal of Food Science and Technology, v. 47, n. 2, p. 174-181, 2010. STRATTON, J. E.; TAYLOR, S. L. Scombroid poisoning. In: WARD, D., HACKNEY, C. Microbiology of Marine Food Products. New York: Spectrum, p. 331-351, Chapter 13, 1991. SUBBURAJ, M.; KARUNASAGAR, I; KARUNASAGAR, I. Incidence of histidine decarboxylating bacteria in fish and market environs. Food Microbiology, v. 1, p. 263-267, 1984. TAHMOUZI, S; KHAKSAR, R.; GHASEMLOU, M. Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, v. 126, p. 756-761, 2011. TAO, Z. et al. A simple and rapid method for histamine analysis in fish and fishery products by TLC determination. Food Control, v. 22, p. 1154-1157, 2011a. TAO, Z. et al. A survey of histamine content in seafood sold in markets of nine countries. Food Control, v. 22, p. 430-432, 2011b. TAYLOR, S. L. et al. Histamine production by food-borne bacterial species. Journal of Food Safety, v. 1, p. 173?187, 1978. TAYLOR, S. L. Histamine poisoning associated with fish, cheese, and other foods. World Health Organization, Geneva, 1985. TAYLOR, S. L. Histamine food poisoning: toxicology and clinical aspects. Critical Reviews in Toxicology, v. 17, n. 2, p. 91-128, 1986. TREPTOW, H; ASKAR, A. Biogene amine erkennen und in grenzen halten. In: TREVI?O, E.; BEIL, D.; STEINHART, H. Food Chemistry, v. 58, p. 385-390, 1997. TREVI?O, E.; BEIL, D.; STEINHART, H. Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage. Food Chemistry, v. 60, p. 521-526, 1997. 52 TSAI, Y. ?H. et al. Determination of histamine in canned mackerel implicated in a food borne poisoning. Food Control, v. 16, p. 579-585, 2005. VALL?, M.; MALLE, P.; BOUQUELET, S. Optimization of a Liquid Chromatographic Method for Determination of Amines in Fish. Journal of AOAC International, v. 80, n. 1, p. 49-56 , 1997. VINCI, G.; ANTONELLI, M. L. Biogenic amines: quality index of freshness in red and white meat. Food Control, v. 13, p. 519-524, 2002. WU, M. L. et al. Scombroid fish poisoning: an overlooked marine food poisoning. Veterinary and Human Toxicology, v. 39, n. 4, p. 236-241, 1997. YAMANI, M. I.; UNTERMANN, F. Development of a histidine decarboxylase medium and its application to detect other amino acid decarboxylases. International Journal of Food Microbiology, v. 2, p. 273-278, 1985. YOSHINAGA, D. H.; FRANK, H. A. Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Applied and Environmental Microbiology, v. 44, p. 447?452, 1982. ZHANG, L. ?Y.; SUN, M. ?X. Determination of histamine and histidine by capillary zone electrophoresis with pre-column naphthalene-2,3-dicarboxaldehyde derivatization and fluorescence detection. Journal of Chromatography A, v. 1040, p. 133-140, 2004.histaminaintoxica??o escombr?idepescadohistaminescombroid poisoningfishCi?ncias Agr?riasAvalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAEAssessment of Thermal Stability of Histamine in Canned Fish by HPLCinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2012 - Rodrigo Domingos Overa Tavares.pdf.jpg2012 - Rodrigo Domingos Overa Tavares.pdf.jpgimage/jpeg2104http://localhost:8080/tede/bitstream/jspui/3624/4/2012+-+Rodrigo+Domingos+Overa+Tavares.pdf.jpgc4715912a635b5fbde63d2a9b070733fMD54TEXT2012 - Rodrigo Domingos Overa Tavares.pdf.txt2012 - Rodrigo Domingos Overa Tavares.pdf.txttext/plain118026http://localhost:8080/tede/bitstream/jspui/3624/3/2012+-+Rodrigo+Domingos+Overa+Tavares.pdf.txt697f02aecec39fa719036b0c8b11850bMD53ORIGINAL2012 - Rodrigo Domingos Overa Tavares.pdf2012 - Rodrigo Domingos Overa Tavares.pdfapplication/pdf1138214http://localhost:8080/tede/bitstream/jspui/3624/2/2012+-+Rodrigo+Domingos+Overa+Tavares.pdfa751b6b81f92a186b585ee5e006f3aaeMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/3624/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51jspui/36242022-08-09 15:36:38.217oai:localhost: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Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-08-09T18:36:38Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false |
| dc.title.por.fl_str_mv |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE |
| dc.title.alternative.eng.fl_str_mv |
Assessment of Thermal Stability of Histamine in Canned Fish by HPLC |
| title |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE |
| spellingShingle |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE Tavares, Rodrigo Domingos Overa histamina intoxica??o escombr?ide pescado histamine scombroid poisoning fish Ci?ncias Agr?rias |
| title_short |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE |
| title_full |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE |
| title_fullStr |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE |
| title_full_unstemmed |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE |
| title_sort |
Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE |
| author |
Tavares, Rodrigo Domingos Overa |
| author_facet |
Tavares, Rodrigo Domingos Overa |
| author_role |
author |
| dc.contributor.advisor1.fl_str_mv |
Furtado, Angela Aparecida Lemos |
| dc.contributor.advisor1ID.fl_str_mv |
878.390.327-53 |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7333993063180137 |
| dc.contributor.advisor-co1.fl_str_mv |
Godoy, Ronoel Luiz de Oliveira |
| dc.contributor.referee1.fl_str_mv |
Mathias, Simone Pereira |
| dc.contributor.referee2.fl_str_mv |
M?rsico, Eliane Teixeira |
| dc.contributor.authorID.fl_str_mv |
112.447.857-41 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3552053898977113 |
| dc.contributor.author.fl_str_mv |
Tavares, Rodrigo Domingos Overa |
| contributor_str_mv |
Furtado, Angela Aparecida Lemos Godoy, Ronoel Luiz de Oliveira Mathias, Simone Pereira M?rsico, Eliane Teixeira |
| dc.subject.por.fl_str_mv |
histamina intoxica??o escombr?ide pescado |
| topic |
histamina intoxica??o escombr?ide pescado histamine scombroid poisoning fish Ci?ncias Agr?rias |
| dc.subject.eng.fl_str_mv |
histamine scombroid poisoning fish |
| dc.subject.cnpq.fl_str_mv |
Ci?ncias Agr?rias |
| description |
Histamine [4-(2-aminoethyl) imidazole] is a biogenic amine and nonvolatile synthesized by decarboxylation of free L-histidine. The presence of bacterial histidine decarboxylase, high temperatures and manipulation in inadequate sanitary conditions, are factors that enable the biosynthesis of histamine. Histamine has an important feature for its heat resistance, once synthesized, cannot be degraded through the process of sterilization, cooking, freezing, or any other type of treatment that may suffer from post-capture. This amine can be present in fish and fermented products (e.g. wine, beer, cheese, etc.) however, fish is the main food involved. Ingestion of high concentrations of histamine may cause the appearance of symptoms such as nausea, headache, diarrhea, itching and flushing, especially in susceptible individuals. It should be noted that fish with high levels of histamine, in most of cases do not have sensory changes but there are reports of development of spicy or metallic flavor. The main goal of this survey was to assess the effect of thermal processing on degradation of histamine in fish. High Performance Liquid Chromatography (HPLC) was used as a method of detection and quantification of histamine. The extraction methodology was performed using methanol and for the detection of analyte present in the aliquot of the vial was derivatized with the reagent 6-aminoquinolyl-hydroxysuccinimidyl-N-carbamate (AQC). The analyzed samples showed concentrations of histamine in the range 1.05 to 2.94mg kg-1, in other words below the current legislation, which corresponds to 100mg kg-1. There was a reduction in the concentration of histamine in comparison to fresh and canned fish. This fact can be explained by the solubility of histamine in covering liquid and dipping of fillets. The samples were also submitted to bacterial count of histidine decarboxylase. The values of 4.60 and 1.80 log CFU g-1 correspond to a sample of hybrid fish fillet and tuna, respectively. Monitoring the levels of histamine aims to ratify the food safety for consumers. In addition, preventive measures and corrective action recommended by the system of Hazard Analysis and Critical Control Points (HACCP) must be taken in the fishing industry to provide harmless food. |
| publishDate |
2012 |
| dc.date.issued.fl_str_mv |
2012-06-06 |
| dc.date.accessioned.fl_str_mv |
2020-06-13T13:15:35Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| format |
masterThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
TAVARES, Rodrigo Domingos Overa. Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE. 2012. 52 f. Disserta??o (Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Serop?dica. |
| dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/3624 |
| identifier_str_mv |
TAVARES, Rodrigo Domingos Overa. Avalia??o da Estabilidade T?rmica de Histamina em Conservas de Pescado por CLAE. 2012. 52 f. Disserta??o (Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Serop?dica. |
| url |
https://tede.ufrrj.br/jspui/handle/jspui/3624 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
ACTIS, L. A. et al. Comparison of differential plating media and two chromatography techniques for the detection of histamine production in bacteria. Journal of Microbiological Methods, v. 39, p. 79-90, 1999. ADAMS, H. R. Farmacologia e Terap?utica em Veterin?ria. 8 ed. Rio de Janeiro: Guanabara Koogan, 2003. 1034p. ANTOINE, F. R. et al. Gas Chromatographic Analysis of Histamine in Mahi-mahi (Coryphaena hippurus). Journal of Agricultural and Food Chemistry, v. 50, n. 17, p. 4754-4759, 2002. AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. Association of Official Analytical Chemists: Arlington, VA. 17 ed., 2000. ARANG, J. M. et al. Highly potent and selective ligands for histamine H3-receptors. Nature, v. 327, p. 117-123, 1987. BARANOWSKI, J. D.; BRUST, P. A.; FRANK, H. A. Growth of Klebsiella pneumoniae UH-2 and properties of its histidine decarboxylase system in resting cells. Journal of Food Biochemistry, v. 9, p. 349-360, 1985. BARANOWSKI, J. Assay for histidine decarboxylase activity. In: Histamine in marine products: Production by bacteria, measurement and prediction of formation, PAN, B. S.; JAMES, D. FAO Fisheries Technical Paper, 252, p. 10-13, 1985. BARD?CZ, S. et al. Polyamines in food: implications for growth and health. Journal of Nutritional Biochemistry, v. 4, p. 66-71, 1993. BARD?CZ, S. Polyamines in food and their consequences for food quality and human health. Trends of Food Science and Technology, v. 6, p. 341-346, 1995. BATISTA, L. X. Tecnologia de produ??o de conserva de Til?pia (Oreochromis niloticus, Linnaeus, 1758 ? Linhagem chitralada). 2005. Disserta??o (Mestrado em Recursos Pesqueiros e Aquicultura) - Universidade Federal Rural de Pernambuco, Recife, 2005. BELITZ, H. D.; GROSCH, W. Qu?mica de los Alimentos. Zaragoza: Acribia, 1997. 1087p. BJ?RNSD?TTIR-BUTLER, K. Development of molecular-based methods for determination of high histamine producing bacteria in fish. International Journal of Food Microbiology, v. 139, p. 161-167, 2010. BLACK, J. W. et al. Definition and antagonism of histamine H2-receptors. Nature, v. 236, p. 385-390, 1972. 44 BOURGEIOS, C.; LARPENT, J. P. Microbiolog?a Alimentar. Zaragoza: Acribia, 1994. 366p. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Portaria n? 185, de 13 de maio de 1997. Aprova o Regulamento T?cnico de Identidade e Qualidade de Peixe Fresco (Inteiro e Eviscerado). Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 19 de maio de 1997. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Instru??es para a Autoriza??o de Uso de Produtos. Portaria n? 63, de 13 de novembro de 2002. Projeto de Instru??o Normativa que trata dos Regulamentos T?cnicos de Identidade e Qualidade de Conserva de Peixes, Conservas de Sardinhas, Conserva de Atum e Bonito. Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 28 de novembro de 2002. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Instru??o Normativa n? 62, de 26 de agosto de 2003. Oficializa os M?todos Anal?ticos Oficiais para An?lises Microbiol?gicas para Controle de Produtos de Origem Animal e ?gua. Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 18 de setembro de 2003. BRASIL. Minist?rio da Agricultura, Pecu?ria e Abastecimento. Secretaria de Defesa Agropecu?ria. Instru??o Normativa n? 25, de 2 de junho de 2011. Aprova os M?todos Anal?ticos Oficiais F?sico-Qu?micos para Controle de Pescado e seus Derivados. Di?rio Oficial [da] Rep?blica Federativa do Brasil, Bras?lia, DF, 3 de junho de 2011. BRASIL. Minist?rio da Pesca e Aquicultura. Boletim Estat?stico da Pesca e Aquicultura. Bras?lia, fevereiro de 2012. Dispon?vel em: http://www.mpa.gov.br/images/Docs/Informacoes_e_Estatisticas/Boletim%20Estat%C3%ADstico%20MPA%202010.pdf. Acesso em: 16 de abril de 2012. BREMER, P. J. et al. The thermal death times of Hafnia alvei in a model suspension and in artificially contaminated hot smoked kahawai (Arripis trutta). Journal of Food Protection, v. 61, p. 1047-1051, 1998. BRINK, B. T. et al. Occurrence and formation of biologically activities amines in foods. International Journal of Food Microbiology, v. 11, p. 73-84, 1990. CANELLAKIS, Z. N.; MARSH, L. L.; BONDY, P. K. Polyamines and their derivatives as modulators in growth and differentiation. The Yale Journal of Biology and Medicine, v. 62, p. 481-491, 1989. CE (Conformit? Europ?enne). Directiva de 22 de Julio de 1991 por la que se fijan las normas aplicables a la producci?n y puesta en el mercado de l?s productos pesqueros (91/439/EEC). Diario Oficial de la Comunidad Europea, v. 286, p. 15-34, 1991. CHEN, C. M. et al. Comparison of four agar media for detection of histamine-producing bacteria in tuna. Journal of Food Protection, v. 52, p. 808-813, 1989. 45 CINQUINA, A. L. et al. Validation and comparison of analytical methods for the determination of histamine in tuna fish samples. Journal of Chromatography A, v. 1032, p. 79-85, 2004. COELHO, S. R. C.; CYRINO, J. E. P. Custos na produ??o intensiva de surubins em gaiolas. Informa??es Econ?micas, SP, v. 36, n. 4, 2006. COHEN, S. A.; MICHAUD, D. P. Synthesis of a Fluorescent Derivatizing Reagent, 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate, and Its Application for the Analysis of Hydrolysate Amino Acids via High-Performance Liquid Chromatography. Analytical Biochemistry, v. 211, p. 279-287, 1993. DRAISCI, R et al. Improved ion chromatography?integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods. Journal of Chromatography A, v. 798, p. 109-116, 1998. EIRAS, J. C.; TAKEMOTO R. M.; PAVANELLI, G. C. Henneguya corruscans n. sp. (Myxozoa, Myxosporea, Myxobolidae), a parasite of Pseudoplatystoma corruscans (Osteichthyes, Pimelodidae) from the Paran? River, Brazil: A morphological and morphometric study. Veterinary Parasitology, v. 159, p. 154-158, 2009. ETKIND, P. et al. Bluefish-associated scombroid poisoning. An example of the expanding spectrum of food poisoning from seafood. Journal of American Medical Association, v. 258, n. 23, p. 3409-3410, 1987. FADDA, S.; VIGNOLO, G.; OLIVER, G. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters, v. 23, p. 2015-2019, 2001. FAGUNDES, M; URBINATI, E. C. Stress in pintado (Pseudoplatystoma corruscans) during farming procedures. Aquaculture, v. 276, p. 112-119, 2008. FAO. 2010a. Biological characteristics of tuna. Dispon?vel em: http://www.fao.org/fishery/topic/16082/en. Acesso em: 09 de abril de 2012. FAO. 2010b. Tuna resources. Dispon?vel em: http://www.fao.org/fishery/topic/12251/en. Acesso em: 11 de abril de 2012. FDA. Fish and Fishery Products Hazards and Controls Guidance. Washington, DC: Center for Food Safety and Applied Nutrition, Office of Food Safety, Food and Drug Administration, 2011. 468p. FELLOWS, P. J. Tecnologia do processamento de alimentos: princ?pios e pr?tica. Porto Alegre: Artmed, 2006. 602p. 46 FRAZ?O, A. S. Efeito do tratamento t?rmico e do manto de lula do per?odo de armazenamento na modifica??o do perfil eletrofor?tico das prote?nas (Doryteuthis plei Blainville, 1823). 2001. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) ? Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2001. FRATTINI, V.; LIONETTI, C. Histamine and histidine determination in tuna fish samples using high-performance liquid chromatography: Derivatization with o-phthalaldehyde and fluorescence detection or UV detection of ?free? species. Journal of Chromatography A, v. 809, p. 241-245, 1998. GENNARO, M. C. et al. A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in semi-hard Italian cheese (Toma). Food Chemistry, v. 82, p. 545-551, 2003. GERMER, S. P. M. et al. Princ?pio de Esteriliza??o de alimentos. Manual t?cnico, 10. 2? edi??o. Campinas: ITAL, 1995. 123p. GL?RIA, M. B. A. et al. Histamine and other biogenic amines in Albacore tuna. Journal of Aquatic Food Products and Technology, v. 8, n. 4, p. 55-69, 1999. GL?RIA, M. B. A. Bioactive amines. In: HUI, H.; NOLLET, L. L. Handbook of Food Science, Technology and Engineering. Ed. Marcel Deker, v. 4, p. 1-38, 2005. GON?ALVES, A. A. Tecnologia do pescado: ci?ncia, tecnologia, inova??o e legisla??o. S?o Paulo: Editora Atheneu, 2011. 608p. GOSETTI, F. et al. High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses. Journal of Chromatography A, v. 1149, n. 2, p. 151-157, 2007. GOUVEIA, N. N. F. Desenvolvimento de uma metodologia anal?tica para determina??o de aminas biog?nicas em tun?deos. 2009. Disserta??o (Mestrado em Bioqu?mica Aplicada) ? Universidade da Madeira, Funchal, 2009. HAL?SZ, A. et al. Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, v. 5, p. 42-49, 1994. HARDY, R.; SMITH, J. G. M. The storage of mackerel (Scomber scombrus). Development of histamine and rancidity. Journal of the Science of Food and Agriculture, v. 27, p. 595-599, 1976. HEBY, O. Role of polyamines in the control of cell proliferation and differentiation. Differentiation, v. 19, p. 1?20, 1981. 47 HEBY, O. et al. Polyamines: regulators of mammalian cell growth and differentiation. In: DOWLING, R. H; F?LSCH, U. R; L?SER, C. Polyamines in the gastrointestinal tract. Falk Symposium, v. 62, p. 19-28, 1992. HERN?NDEZ-ORTE, P. et al. Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent. Journal of Chromatography A, v. 1129, p. 160-164, 2006. HWANG, B. ?S.; WANG, J. ?T.; CHOONG, Y. ?M. A rapid gas chromatographic method for the determination of histamine in fish and fish products. Food Chemistry, v. 82, p. 329-334, 2003. IJOMAH, P. et al. Further volunteer studies on scombrotoxicosis. In: BURT, J. R.; HARDY, R.; WHITTLE, K. J. Pelagic Fish: The Resource and its Exploitation. Oxford: Fishing News Books, p. 194?199, Chapter 17, 1992. INMETRO (Instituto Nacional de Metrologia, Normaliza??o e Qualidade Industrial). Orienta??o sobre valida??o de m?todos de ensaios qu?micos (DOQ-CGCRE-008), 2007, 24p. INMETRO (Instituto Nacional de Metrologia, Normaliza??o e Qualidade Industrial). Orienta??o sobre valida??o de m?todos anal?ticos (DOQ-CGCRE-008), 2010, 20p. JAGER, A. V.; TAVARES, M. F. M. Determina??o simult?nea de c?tions por eletroforese capilar: fundamentos e aplica??es. Qu?mica Nova, v. 24, n. 3, p. 363-373, 2001. J?NNE, J.; P?S?, H.; RAINA, A. Polyamines in rapid growth and cancer. Biochimica et Biophysica Acta, v. 473, p. 241?293, 1978. JAY, J. M. Microbiologia de Alimentos. 6 ed. Artmed, 2005. 712p. KANKI, M. et al. Photobacterium phosphoreum caused a histamine fish poisoning incident. International Journal of Food Microbiology, v. 92, p. 79-87, 2004. KLAUSEN, N. K.; HUSS, H. H. Growth and histamine production by Morganella morganii under various temperature conditions. International Journal of Food Microbiology v. 5, p. 147-156, 1987. KOV?CS, A.; SIMON-SARKADI, L.; GANZLER, K. Determination of biogenic amines by capillary electrophoresis. Journal of Chromatography A, v. 836, p. 305-313, 1999. LERKE, P. A. et al. Scombroid poisoning. Report of an outbreak. Western Journal of Medicine, v. 129, p. 381-386, 1978. LEUSCHNER, R. G. K.; HAMMES W. P. Tyramine degradation by micrococci during ripening of fermented sausage. Meat Science, v. 49, p. 289-298, 1998. 48 LIAO, W. et al. Use of capillary electrophoresis with UV detection as a screening method to determine histamine in fish samples. Journal of Chromatography A, v. 853, p. 541-544, 1999. LIEBER, E. R.; TAYLOR, S. L. Comparison of thin-layer chromatographic detection methods for histamine from food extracts. Journal of Chromatography A, v. 160, p. 227-237, 1978a. LIEBER, E. R.; TAYLOR, S. L. Thin-layer chromatographic screening methods for histamine in tuna fish. Journal of Chromatography A, v. 153, p. 143-152, 1978b. LIMA, A.; GL?RIA, M. B. A. Aminas Bioativas em Alimentos. Sociedade Brasileira de Ci?ncia e Tecnologia de Alimentos, v. 33, n. 1, p. 70-79, 1999. LINDEBERG, J. Capillary electrophoresis in food analysis. Food Chemistry, v. 55, n. 1, p. 73-94, 1996. LIRAN?O, A. D. S.; ROMAGOSA, E.; SCORVO-FILHO, J. D. Desempenho produtivo de Pseudoplatystoma corruscans estocados em sistemas de cria??o: semi-intensivo (viveiro escavado) e intensivo (tanque-rede). Ci?ncia Rural, v. 41, n. 3, p. 524-530, 2011. L?PEZ-SABATER, E. I. et al. Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: Effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level. Journal of Food Protection, v. 57, p. 318-323, 1994. L?PEZ-SABATER, E. I. et al. Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, v. 28, p. 411-418, 1996. MAVROMATIS, P.; QUANTICK, P. C. Modification of Niven's medium for the enumeration of histamine-forming bacteria and discussion of the parameters associated with its use. Journal of Food Protection, v. 65, p. 546-551, 2002. McCARTHY, S.; BURKHARDT III, W. Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces. Food Control, v. 24, p. 214-219, 2012. MERCOGLIANO, R. et al. Evaluation of histamine profile in Thunnus thynnus processed seafoods. Veterinary Research Communications, v. 32, Suppl. 1, p. 331-333, 2008. MIETZ, J. L.; KARMAS, E. Chemical Quality index of Cannes Tuna as Determined by High-Pressure Liquid Chromatography. Journal of Food Science, v. 42, p. 155-158, 1977. MITSUHASHI, M.; PAYAN, D. G. Functional diversity of histamine and histamine receptors. Journal of Investigative Dermatology, v. 98, Suppl. 6, p. 8-11, 1992. 49 MORRIS, A. I. The success of histamine-2 receptor antagonists. Scandinavian Journal of Gastroenterology, v. 27, Suppl. 194, p. 71-75, 1992. NELSON, W. L. Antihistamines and Related Antiallergic and Antiulcer Agents. In: WILLIAMS, D. A.; LEMKE, T. L. Foye`s Principles of Medicinal Chemistry. 5 ed. Lippincott Williams and Wilkins, 2002. NIVEN, C. F.; JEFFREY, M. B.; CORLETT, D. A. Differential plating medium for quantitative detection of histamine-producing bacteria. Applied and Environmental Microbiology, v. 41, p. 321-322, 1981. OBRINK, K. J. Histamine and gastric acid secretion. Scandinavian Journal of Gastroenterology, v. 26, Suppl. 180, p. 4-8, 1991. OGAWA, M.; MAIA, E. L. Manual de pesca. S?o Paulo: Livraria Varela, 1999. 430p. OGURI, S.; YONEYA, Y. Assay and biological relevance of endogenous histamine and its metabolites: Application of microseparation techniques. Journal of Chromatography B, v. 781, p. 165-179, 2002. ?NAL, A. A review: Current analytical methods for the determination of biogenic amines in foods. Food Chemistry, v. 103, p. 1475-1486, 2007. ?ZDESTAN, O; ?REN, A. A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography. Talanta, v. 78, p. 1321-1326, 2009. ?ZOGUL, F.; ?ZOGUL, Y.; KULEY, E. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4?C). Food Chemistry, v. 108, p. 933-941, 2008. PALEOLOGOS, E. K.; SAVVAIDIS, I. N.; KONTOMINAS, M. G. Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiology, v. 21, p. 549-557, 2004. PEARCE, F. L. Biological effects of histamine: an overview. Agent Actions, v. 33, p. 4-7, 1991. PEGG, A. E.; McCANN, P. P. Polyamine metabolism and function. American Journal of Physiology, v. 243, n. 5, p. 212-221, 1982. PE?A, C. V. M. Histamina e Tiramina em Embutidos C?rneos. 2006. Disserta??o (Mestrado em Ci?ncias e Tecnologia de Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2006. PENG, J. et al. Development of an automated on-line pre-column derivatization procedure for sensitive determination of histamine in food with high-performance liquid chromatography-fluorescence detection. Journal of Chromatography A, v. 1209, p. 70-75, 2008. 50 PFEIL, E. C. et al. Avalia??o da qualidade da conserva de Sardinha sem pr?-cozimento. Higiene Alimentar, v. 13, n. 60, p. 63-67, 1999. QUEIROZ, J. F.; LOUREN?O, J. N. P.; KITAMURA, P. C. A Embrapa e a aq?icultura: demandas e prioridades de pesquisa. (ed. Embrapa informa??es tecnol?gicas) Bras?lia, p. 40, 2002. RESENDE, A. L. S. S. Viabilidade T?cnica, Qualidade Nutricional e Sensorial de Produtos ? Base de Carne de Til?pia (Oreochromis niloticus). 2010. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2010. RICE, S. L.; EITENMILLER, R. R.; KOEHLER, P. E. Biologically active amines in food: a review. Journal of Milk and Food Technology, v. 39, n. 5, p. 353-358, 1976. ROSSANO, R. et al. Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): a study by capillary electrophoresis. Journal of Chromatography B, v. 830, n. 1, p. 161-164, 2006. RUSSELL, F. E.; MARETIC, Z. Scombroid poisoning: mini-review with case histories. Journal of the International Society on Toxinology, v. 24, n. 10, p. 967-973, 1986. SCHULZ, D. F. Desenvolvimento de M?todo R?pido de An?lise de Histamina por Cromatografia L?quida de Alta Efici?ncia em Atum. 2009. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2009. SEILER, N. et al. Endogenous and exogenous polyamines in support of tumor growth. Cancer Research, v. 50, n. 16, p. 5077-5083, 1990. SEILER, N.; ATANASSOV, C. L.; RAUL, F. Polyamine metabolism as target for cancer chemoprevention (review). International Journal of Oncology, v. 13, p. 993-1006, 1998. SGARBIERI, V. C. Prote?nas em alimentos prot?icos: propriedades, degrada??es, modifica??es. S?o Paulo: Livraria Varela, 1996. 517p. SHAKILA, R. J. et al. Effect of delayed processing on changes in histamine and other quality characteristics of 3 commercially canned fishes. Journal of Food Science, v. 70, n. 1, 2005. SHALABY, A. R. Significance of biogenic amines to food safety and human health. Food Research International, v. 29, p. 675-690, 1996. SILLA SANTOS, M. H. Biogenic amines: their importance in foods. International Journal of Food Microbiology, v. 29, p. 213-231, 1996. SILVA, T. M. et al. Occurrence of histamine in Brazilian fresh and canned tuna. Food Control, v. 22, p. 323-327, 2011. 51 SIM?, C.; MORENO-ARRIBAS, M. V.; CIFUENTES, A. Ion-trap versus time-of-flight mass spectromotry coupled to capillary electrophoresis to analyze biogenic amines in wine. Journal of Chromatography A, v. 1195, p. 150-156, 2008. SMITH, T. Amines in Food. Food Chemistry, v. 6, p. 169-200, 1981. STECH, M. R. Enzimas Ex?genas na Alimenta??o de Cachara (Pseudoplatystoma reticulatum). 2009. Tese (Doutorado em Zootecnia) ? Universidade Estadual Paulista, Jaboticabal, 2009. STEPHEN, N. M. et al. Effect of different types of heat processing on chemical changes in tuna. Journal of Food Science and Technology, v. 47, n. 2, p. 174-181, 2010. STRATTON, J. E.; TAYLOR, S. L. Scombroid poisoning. In: WARD, D., HACKNEY, C. Microbiology of Marine Food Products. New York: Spectrum, p. 331-351, Chapter 13, 1991. SUBBURAJ, M.; KARUNASAGAR, I; KARUNASAGAR, I. Incidence of histidine decarboxylating bacteria in fish and market environs. Food Microbiology, v. 1, p. 263-267, 1984. TAHMOUZI, S; KHAKSAR, R.; GHASEMLOU, M. Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, v. 126, p. 756-761, 2011. TAO, Z. et al. A simple and rapid method for histamine analysis in fish and fishery products by TLC determination. Food Control, v. 22, p. 1154-1157, 2011a. TAO, Z. et al. A survey of histamine content in seafood sold in markets of nine countries. Food Control, v. 22, p. 430-432, 2011b. TAYLOR, S. L. et al. Histamine production by food-borne bacterial species. Journal of Food Safety, v. 1, p. 173?187, 1978. TAYLOR, S. L. Histamine poisoning associated with fish, cheese, and other foods. World Health Organization, Geneva, 1985. TAYLOR, S. L. Histamine food poisoning: toxicology and clinical aspects. Critical Reviews in Toxicology, v. 17, n. 2, p. 91-128, 1986. TREPTOW, H; ASKAR, A. Biogene amine erkennen und in grenzen halten. In: TREVI?O, E.; BEIL, D.; STEINHART, H. Food Chemistry, v. 58, p. 385-390, 1997. TREVI?O, E.; BEIL, D.; STEINHART, H. Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage. Food Chemistry, v. 60, p. 521-526, 1997. 52 TSAI, Y. ?H. et al. Determination of histamine in canned mackerel implicated in a food borne poisoning. Food Control, v. 16, p. 579-585, 2005. VALL?, M.; MALLE, P.; BOUQUELET, S. Optimization of a Liquid Chromatographic Method for Determination of Amines in Fish. Journal of AOAC International, v. 80, n. 1, p. 49-56 , 1997. VINCI, G.; ANTONELLI, M. L. Biogenic amines: quality index of freshness in red and white meat. Food Control, v. 13, p. 519-524, 2002. WU, M. L. et al. Scombroid fish poisoning: an overlooked marine food poisoning. Veterinary and Human Toxicology, v. 39, n. 4, p. 236-241, 1997. YAMANI, M. I.; UNTERMANN, F. Development of a histidine decarboxylase medium and its application to detect other amino acid decarboxylases. International Journal of Food Microbiology, v. 2, p. 273-278, 1985. YOSHINAGA, D. H.; FRANK, H. A. Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Applied and Environmental Microbiology, v. 44, p. 447?452, 1982. ZHANG, L. ?Y.; SUN, M. ?X. Determination of histamine and histidine by capillary zone electrophoresis with pre-column naphthalene-2,3-dicarboxaldehyde derivatization and fluorescence detection. Journal of Chromatography A, v. 1040, p. 133-140, 2004. |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
| dc.publisher.program.fl_str_mv |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos |
| dc.publisher.initials.fl_str_mv |
UFRRJ |
| dc.publisher.country.fl_str_mv |
Brasil |
| dc.publisher.department.fl_str_mv |
Instituto de Tecnologia |
| publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
| dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ instname:Universidade Federal Rural do Rio de Janeiro (UFRRJ) instacron:UFRRJ |
| instname_str |
Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
| instacron_str |
UFRRJ |
| institution |
UFRRJ |
| reponame_str |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
| collection |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
| bitstream.url.fl_str_mv |
http://localhost:8080/tede/bitstream/jspui/3624/4/2012+-+Rodrigo+Domingos+Overa+Tavares.pdf.jpg http://localhost:8080/tede/bitstream/jspui/3624/3/2012+-+Rodrigo+Domingos+Overa+Tavares.pdf.txt http://localhost:8080/tede/bitstream/jspui/3624/2/2012+-+Rodrigo+Domingos+Overa+Tavares.pdf http://localhost:8080/tede/bitstream/jspui/3624/1/license.txt |
| bitstream.checksum.fl_str_mv |
c4715912a635b5fbde63d2a9b070733f 697f02aecec39fa719036b0c8b11850b a751b6b81f92a186b585ee5e006f3aae 7b5ba3d2445355f386edab96125d42b7 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
| repository.mail.fl_str_mv |
bibliot@ufrrj.br||bibliot@ufrrj.br |
| _version_ |
1800313665426030592 |