RE: Indole and Histamine testing for Tuna

From: Klaus Schallie (schallie1@shaw.ca)
Date: Tue Jan 16 2007 - 12:51:27 PST

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    Hello Pam et al!

     

    After ~34 years with the Canadian federal government’s fish inspection
    program I retired from my position with the Canadian Food Inspection Agency
    in May 2006. Much of my time was spent with inspection of fish processing
    facilities in Canada and many other countries and was involved in organizing
    and participating in workshops on fish quality, sensory evaluation of fish
    products, etc. I have a couple of comments.

     

    * Histamine is just one of the putrefactive amines formed when tuna
    decomposes but is significant in that it can result in illnesses.
    Histamine-like substances only form under some conditions.

     

    * When evaluating tuna quality putrescine and cadaverine should be
    considered as these are more likely to be elevated when tuna (& some other
    fish species) spoil.

     

    * Indole and methyl indole are more typically chemical indicators of
    spoilage in shrimp, especially if the shrimp was stored / spoiled at
    elevated temperatures. Maybe this is why there isn’t much info. on indole
    in tuna out there.

     

    * Sensory evaluation by trained analysts is a very useful tool for
    evaluating fish quality and can be supported by the appropriate chemical
    tests.

     

    Regards,

                    Klaus

     

    Klaus Schallié Professional Consulting Services

    18192 Claytonwood Crescent

    Surrey, BC Canada V3S 8G8

     

    Tel. (604) 576-1879

    e-mail HYPERLINK "mailto:schallie1@shaw.ca"schallie1@shaw.ca

       _____

    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
    Of Gonzaga Victor (Contractor), NMRCD Lima
    Sent: January 16, 2007 11:54 AM
    To: 'Janani Tulasendrapuram'
    Cc: 'seafood@ucdavis.edu'
    Subject: RE: Indole and Histamine testing for Tuna

     

    Hi Janani,

     

    I work with a rapid test (VERATOX) for histamine during a study some months
    ago. Veratox worked very well but, obviously, cromatography is the gold
    standard. Let me know if you need more information.

     

    Regards,

     

    Victor

    -----Original Me ssage-----
    From: Janani Tulasendrapuram [mailto:tkjanani@gmail.com]
    Sent: Tuesday, January 16, 2007 2:38 PM
    To: seafood@ucdavis.edu
    Subject: Indole and Histamine testing for Tuna

    Hi,

    I am trying to find out the merits and de-merits of indole and histamine
    testing for Tuna. I am able to find plenty of information on histaine
    testing, but so far I haven't been able to find much on Indole. If anyone
    can forward me related information I would really appreciate it.

     

    Thanks,

     

    Janani Tulasendrapuram

      

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