Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom

master's thesis

• Title (english): Determination of histamine content in marinated fish with Raman spectroscopy and HPLC method
• Author: Marija Zovko
• Mentor: Sanja Vidaček (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2017-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Standardi sigurnosti hrane zahtijevaju detekciju spojeva koji, čak i u tragovima, mogu utjecati na zdravlje ljudi. U ovu skupinu tvari pripadaju i biogeni amini, a jedan od najproučavanijih je histamin. Histamin se rijetko nalazi u svježoj ribi, međutim njegov udio raste s razvojem procesa bakterijske razgradnje ribe, te se histamin može smatrati indikatorom kvarenja ribe. Mariniranje je jedan od načina prerade ribljeg mesa kojim se, zahvaljujući djelovanju kombinacije octene kiseline i soli te... More drugih sastojaka marinade, zadržava djelovanje bakterija i enzima. Iako se snažan inhibitorski učinak marinade na bakterije i enzime povećava s povećanjem koncentracije, razvoj histamina moguć je i u mariniranoj ribi. Postoji više metoda za identifikaciju i kvantifikaciju odnosno određivanje udjela histamina u ribi. U ovom radu ispitivana je primjena Raman spektroskopije tj. spektroskopije površinski pojačanog Ramanovog raspršenja (SERS metode) i referentne HPLC metode kod određivanja udjela histamina u uzorcima marinirane ribe, te je izvršena usporedba dobivenih rezultata i podudarnosti korištenih metoda. Usporedba rezultata SERS metode i referentne HPLC metode pokazala je da je najveća točnost postignuta primjenom modela dobivenog linearnom regresijom na temelju intenziteta SERS vrpce histamina na 1264 cm-1i 1570 cm-1u rasponu koncentracija 0 - 200 mg kg-1. SERS metoda omogućava analizu histamina u uzorcima ribe uz značajno smanjene troškove te skraćuje vrijeme potrebno za analizu (30 min) u usporedbi s referentnom HPLC metodom (140 min). Less

Abstract (english)

Food safety standards require detection of compounds that even at trace levels, may affect human health. This group of substances also includes the biogenic amines, and one of the most prominent is histamine. Histamine is rarely found in fresh fish but its share is growing with the development of bacterial degradation, thus histamine can be considered an indicator of fish degradation. Marinating is one method of fish processing, which, by combination of acetic acid, salt and other marinade... More ingredients keeps under control the bacteria and enzymes activity. Although the potent inhibitory effect of marinades on bacteria and enzymes increases with increasing concentrations, histamine development is also possible in marinated fish.There are several methods for identifying and quantifying histamine in fish.This thesis investigated the application of Raman spectroscopy apropos Surface Enhanced Raman Scattering (SERS method) and reference HPLC method to determine the histamine content in marinated fish samples, and compared the obtained results and the correlation of the methods used. Results of the SERS method and the reference HPLC method showed that the highest accuracy was achieved by applying a linear model regression based on the intensity of the SERS band of histamine at 1264 cm-1and 1570 cm-1 in the range of 0 - 200 mg kg-1. The SERS method allows analysis of histamine in fish samples at significantly reduced costs and shortens the time required for analysis (30 min) compared to the reference HPLC method (140 min). Less

• Keywords: biogeni amini; histamin; marinirana riba; Raman spektroskopija; HPLC
• Keywords (english): biogenic amines; histamine; marinated fish; Raman spectroscopy; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:676282
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-23 14:47:42