Quality control in the seafood industry

Quality control in the seafood industry

BioSystems’ discrete analyser offers a simple and cost effective way to analyse automatically for key food safety parameters: Histamine as well as other parameters relevant for seafood processors (sulphite, nitrate, phosphates or allergens, among others). The system is an easy, fast, reliable and cost-effective solution for the seafood industry.

Histamine determination is relevant for fish safety, quality and trade.

Histamine is a neuro- and vasoactive biogenic amine which, at high concentrations, can cause adverse effects to human health.

The analysis of histamine in “Blue fish” is an important tool in understanding the handling and storage of fish during processing.

Exogenous histamine is a degradation product of the amino acid histidine, caused by a growth of certain bacteria species in food rich in proteins, such as fish, particularly blue fish (fresh and in cans), cheese, milk, meat, different types of wine (white, red and sparkling wine) and beer. The quantity of developed histamine depends on the bacteria species, temperature and duration of exposure to the bacteria effect, and it can be as high as 1000 mg/ kg (ppm). Good quality fish should not contain more than 10 ppm of histamine.

Nausea, vomiting, headache and other symptoms are induced by consumption (ingestion) of foods containing high levels of histamine. The same symptoms can occur also after the consumption of red wine, especially in individuals with naturally reduced ability of histamine decomposition. Consequently, human histamine poisoning is mostly, and rightly, associated with canned fish containing high levels of this amine

Sulphite in prawns

Sulphur dioxide (E220) and sulphite (E221- E228) are widely used in food processing as preservatives because they slow down bacterial growth on foods and prevent oxidation or browning developing on shrimp and lobster.

Shellfish processors, farmers and fishermen have long used sulphating agents in a variety of species of warm and cold water crustaceans as a treatment to prevent prawns and shrimps melanosis (blackspot), which is a natural process that makes the shell black after harvesting caused by polyphenoloxidase enzyme systems which remain active during refrigeration or ice storage.

Sulphite-induced hypersensitivity is the most well-established adverse response in humans to this food additive and needs to be monitored in products using this additive.

Analyse automatically for key food safety parameters

BioSystems‘ discrete analyser offers a simple and cost effective way to analyse automatically for key food safety parameters: histamine as well as other parameters relevant for seafood processors (sulphite, nitrate, phosphates or allergens, among others).

The system is an easy, fast, reliable and cost-effective solution for the seafood industry.

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