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Spoilage Indicators for Determining Tuna and Mahi-Mahi Quality and Safety

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Spoilage Indicators for Determining Tuna and Mahi-Mahi Quality and Safety SPOILAGE INDICATORS FOR DETERMINING TUNA AND MAHI-MAHI QUALITY AND SAFETY By JING BAI A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2018 © 2018 Jing Bai To my family, faculty advisors, and my friends who teach me how to love this wonderful world ACKNOWLEDGMENTS First of all, I would like to express my sincere appreciation to my committee chair, Dr. Paul J. Sarnoski for his patient advice and encouragement in the past three years. He puts his trust in students and can see the true potential of his students. He cares so much about students’ projects and provides insightful advice about the research. I also sincerely appreciate my committee members, Dr. Renée M. Goodrich-Schneider, Dr. Shirley M. Baker, Dr. Naim Montazeri, and Dr. George L. Baker for spending their precious time to provide valuable guidance and aid through this process. I would like to thank all the faculty members for imparting knowledge to me, all the staff members for helping me prepare paperwork, and order laboratory supplies in the Food Science and Human Nutrition Department at UF. I would especially like to thank the Yeoman Fellowship Fund and the Seafood Industry Research Fund (SIRF) for supporting my research. I would like to express special thanks to my great family, including my husband, my parents, my parents in-law and my little son, for their support and constant encouragement. I express my gratitude to Yangyang Song, my husband, for supporting every decision I make and helping me solve any problems I meet. I am extremely grateful to my parents for teaching me to develop integrity and telling me how to face the challenge in the life. I am not afraid of difficulties in the life because I understand my family always stands behind me and silently support me. I would like to thank my colleagues La’Oshiaa Reed, Stephen Koltun, Robert Nusbaum, Yaozhou Zhu and Ying Fan in our lab for providing aid in my projects and making my stay in UF much more pleasurable. I also would like to express my gratitude to all my friends in my life for their warm love and endless encouragement. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 7 LIST OF FIGURES .......................................................................................................... 8 ABSTRACT ..................................................................................................................... 9 CHAPTER 1 INTRODUCTION .................................................................................................... 11 2 LITERATURE REVIEW .......................................................................................... 14 Economics of Tuna and Mahi-Mahi......................................................................... 14 Aquaculture of Tuna and Mahi-Mahi ....................................................................... 15 Fish Spoilage .......................................................................................................... 16 Amino Acids and Fish Spoilage .............................................................................. 19 Biogenic Amine Concerns ....................................................................................... 20 Histamine in Tuna and Mahi-Mahi .......................................................................... 22 Effect of Spoilage on Fish Volatile Compounds ...................................................... 24 Colorimetric Strips for the Detection of Volatile Amine............................................ 27 GC Methods to Determine the Aroma Profile of Seafood as Chemical Indicators of Spoilage ........................................................................................................... 30 HPLC and UHPLC Methods for Biogenic Amine Detection .................................... 34 ELISA Detection of Histamine ................................................................................. 37 3 A RAPID UHPLC METHOD FOR THE SIMULTANEOUS DETERMINATION OF AMINO ACIDS AND BIOGENIC AMINES IN TUNA AND MAHI-MAHI ................... 40 Digest...................................................................................................................... 40 Background Information and Objectives ................................................................. 40 Materials and Methods............................................................................................ 43 Fish Samples and Preparation ......................................................................... 43 Standards and Reagents .................................................................................. 43 Extraction and Derivatization ............................................................................ 44 Determination of Biogenic Amines ................................................................... 45 Method Validation ............................................................................................. 46 Histamine ELISA Test Kit ................................................................................. 46 Results and Discussion........................................................................................... 47 Method Development ....................................................................................... 47 Linearity and Sensitivity .................................................................................... 49 Recovery and Repeatability .............................................................................. 49 Resolution and Theoretical Plates .................................................................... 51 5 Application to Different Spoilage Grade of Mahi-Mahi (Coryphaena hippurus) and Yellowfin Tuna (Thunnus albacares) ...................................... 51 Summary ................................................................................................................ 58 4 AROMA PROFILE CHARACTERIZATION OF MAHI-MAHI AND TUNA FOR DETERMINING SPOILAGE USING PURGE AND TRAP GAS CHROMATOGRAPHY-MASS SPECTROMETRY (PT-GC-MS) ............................. 66 Digest...................................................................................................................... 66 Background Information and Objectives ................................................................. 67 Materials and Methods............................................................................................ 70 Fish Samples and Preparation ......................................................................... 70 Standards and Reagents .................................................................................. 70 Extraction Procedures ...................................................................................... 71 Purge and Trap Conditions ............................................................................... 72 GC-MS Analysis ............................................................................................... 72 Calculations ...................................................................................................... 72 Results and Discussion........................................................................................... 73 Summary ................................................................................................................ 82 5 DETERMINING QUALITY ATTRIBUTES OF MAHI-MAHI AND TUNA BY OPTIMIZED COLORIMETRIC STRIPS .................................................................. 90 Digest...................................................................................................................... 90 Background Information and Objectives ................................................................. 91 Materials and Methods............................................................................................ 93 Fish Samples and Preparation ......................................................................... 93 Standards and Reagents .................................................................................. 94 Colorimetric Strip Method ................................................................................. 95 Determination of Biogenic Amines and Free Amino Acids by UHPLC (Conducted in Chapter 3) .............................................................................. 96 Determination of Aroma Profile by PT-GC-MS (Conducted in Chapter 4) ........ 96 Statistical Analysis ............................................................................................ 97 Results and Discussion........................................................................................... 97 Summary .............................................................................................................. 106 6 CONCLUSION ...................................................................................................... 112 APPENDIX: EXTERNAL STANDARD PREPARATION FOR UHPLC METHOD ........ 115 LIST OF REFERENCES ............................................................................................. 116 BIOGRAPHICAL SKETCH .......................................................................................... 133 6 LIST OF TABLES Table page 3-1 Linearity
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