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Publisher: Taylor & Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK Food Reviews International Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/lfri20 Objective analysis of seafood quality Tom A. Gill a a Canadian Institute of Fisheries Technology, Technical University of Nova Scotia, P.O. Box 1000, Halifax, Nova Scotia, Canada, B3J 2X4 Version of record first published: 03 Nov 2009. To cite this article: Tom A. Gill (1990): Objective analysis of seafood quality, Food Reviews International, 6:4, 681-714 To link to this article: http://dx.doi.org/10.1080/87559129009540899 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.tandfonline.com/page/terms-and- conditions This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae, and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand, or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. Food Reviews I nt er nat i onal , 6( 4) , 681-714 (1990) OBJECTIVE ANALYSIS OF SEAFOOD QUALITY Tom A. Gi l l Canadian Institute of Fisheries Technology Technical University of Nova Scotia P.O. Box 1000, Halifax Nova Scotia, Canada B3J 2X4 ABSTRACT Canadian seafood quality has traditionally been examined by the subjective parameters of odor, color, flavor and appearance. Also, Canadian seafood products have most often been marketed on a one price system; products of high and mediocre quality being sold at the same price. A principal advantage of objective quality assessment is the ability to assign meaningful numerical scores to raw material and finished product, thus permitting adjustment of market prices and providing a cash incentive to fishermen, processors and retailers to maintain high quality standards. Development of rapid, inexpensive objective techniques for seafood quality evaluation has been the focus of research in our laboratories during the past several years. Rapid procedures for the analysis of amines, nucleotides and ammonia are presented and the applicability of each for the overall evaluation of seafood quality discussed. 681 Copyright 1990 by Marcel Dekker, Inc. D o w n l o a d e d
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682 GILL INTRODUCTION The unusually rapid rate of deterioration of seafood quality has been recognized for many years- The rate of spoilage may be characteristic of individual species or related to the mode of preservation. For example, the osmoregulatory substance trimethylamine oxide (TMAO) found in most marine teleosts is converted to the pungent-smelling trimethylamine in iced fish, and is often demethylated to form odorless dimethylamine (DMA) and formaldehyde (FA) in frozen fish muscle. The latter compound has been implicated in toughening in frozen seafood. Because the composition of the muscle varies so widely among fish species, there are obvious differences in the modes of spoilage. For example, mackerel which contain from 10-30% fat in the edible muscle (depending on season of catch), often undergo extensive oxidative rancidity prior to the onset of bacterial decomposition. Cod, pollack or hake, which contain less than 1% fat in the edible tissue, spoil primarily through the profileration of psychrotrophic bacteria of the genus Pseudomonas (Altermonas). It is important to remember that the term "quality 1 means different things to different people and is a term which must be defined in association with an individual product type. It is generally accepted that the best quality (in terms of edibility) is found in fish which are consumed within the first few hours postmortem. However, very fresh fish which have entered rigor mortis are difficult to gut, fillet and skin because of the distortion and firming of the muscle D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 683 during this natural process. Thus, for the processor, slightly older fish which have passed through the rigor process, are often more desirable. Truly, quality, like beauty, is "in the eye of the beholder". The methods for the assessment of fish quality are nearly as diverse as the number of fish product types on the market. The methods of assessment may be conveniently divided into two broad categories: subjective and objective. When an individual sits down to an enjoyable dinner, and is asked to rank his meal with others consumed during the past week, he (or she) is being asked to make a subjective comparison. He is not only being asked for a comparison, but one assumes that he can remember what was consumed over the past seven days as well as the perceived quality of each meal. Unfortunately, subjective assessment is often prone to error and may be easily biased. This does not mean that subjective quality assessment is not important. After all, the consumer judges the selection in the grocery store on the basis of his/her subjective perception of quality, as well as value. Since the consumer is the ultimate judge of quality, sensory evaluation of seafoods is often the standard to which all objective comparisons are made. Thus, sensory evaluation must be performed scientifically, under carefully controlled conditions so that effects of environment, personal bias, etc. may be reduced. Objective evaluation of seafood dates back to at least as early as 1936 when, Beatty and Gibbons reported the separation of a fraction of the volatile nitrogenous bases D o w n l o a d e d
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684 GILL (TVB) from decomposing cod muscle. TVB values are still used today but appear to correlate with flavor scores for some fish better than others. The appeal of objective quality assessment is related to the ability to set quantitative standards. The establishment of tolerance levels of chemical spoilage indicators would eliminate the need to base decisions regarding product quality on personal opinions. Of course, in most situations, subjective quality evaluation is sufficient to identify products of very good or very poor quality. Thus, objective indicators may best be used in resolving issues involving products of marginal quality. A suitable objective quality test procedure should possess the following characteristics : a) It should be easily performed in a reasonable period of time by non-technical personnel; b) It should be inexpensive and therefore applicable to the screening of large numbers of samples; c) The test procedure should not require the use of sophisticated laboratory equipment; d) It should measure a compound which is either absent or present in constant amounts in the living tissue; e) It should increase (or decrease) in proportion to the decrease in quality; f) If the spoilage indicator is to be used for the quality evaluation of processed fish, the results should not be affected by the process per se (e.g., breakdown of amines in canned products as a result of the retort process). D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 685 CHEMICAL INDICATORS OF SEAFOOD QUALITY Amines Measurement of total volatile base amines (TVB) is one of the most widely used chemical indicators of seafood quality. TVB is a general term which includes the measurement of trimethylamine (TMA), dimethylamine (DMA), ammonia and other volatile basic nitrogenous compounds associated with seafood spoilage. Over 65 papers attempting to correlate TVB with organoleptic quality were reviewed by Frber (196 5). Thirty-nine suggested a positive correlation, 17 were negative and 9 were found to have variable results. Although considered reliable for some types of spoilage conditions and certain species of fish, the analysis of TVB may suffer from some disadvantages as a potential fish quality test. TVB level has been used most commonly as a quality index for squid (Tanikawa e_t jal., 1956 ). The TVB content of squid tissue correlated well with the ammonia and ammonia plus TMA levels in a study of the spoilage of Illex illecebrosus (LeBlanc and G ill, 198 4). Figure 1 illustrates the autolytic production of TVB, ammonia and TMA with postmortem age for squid stored at 2.5C. It was interesting to note that although TVB, TMA and NH3 data increased with degree of spoilage, the microbiological quality of the squid tissue remained constant throughout the 10 day storage experiment (unpublished data), suggesting that in short-finned squid, spoilage is predominently due to the enzymatic degradation of the tissue. D o w n l o a d e d
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686 GILL r o g e n
( V o l a t i 100 80 60 40 20 0 O O Ammonia TVB A ATMA 2 4 6 8 10 Storage Time at 2.5C (Days) 12 Figure 1. Effect of storage time on production of ammonia, TVB and TMA in short finned squid (Tllex illecebrosus). There are several methods for the determination of TVB in seafood and it has been shown that the results depend upon the method of analysis. Botta ^t _al. (1984) found poor agreement when comparing six different published TVB procedures. Many of the methods presently used (Billon _et al., 1979; Pearson, 1977; AOAC, 1975; Tomiyama t jal., 1956 and Stansby, 1944) involve steam distillation of a fish extract and therfore not convenient for the routine analysis of large numbers of samples. The microdiffusion approach commonly used in Japan (Conway, 1962) requires a lengthy incubation period in which the volatile amines are transported to a boric acid trap by means of diffusion. Rehbein and Oehlenschlager (1982) suggested that TVB was unreliable for the measurement of spoilage during the first 10 days of chilled storage for cod and several other species. D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 687 Ammonia Ammonia has been found to represent a major proportion of the volatile amines recovered from several species of spoiling fish (Rehbein and Oehlenschlager, 1982; Vyncke, 1970; L eBlanc, 1987 and LeBlanc and G ill, 198 4), including cod and squid. Although ammonia has been identified as a volatile component of spoiling tissue, few studies have actually reported the quantitation of this compound. Instead it has most often been included as a component in the estimation of total volatile bases. Recently, two convenient methods for the measurement of ammonia have been reported. The first involves the use of glutamate dehydrogenase, NADH and alpha-ketoglutarate in the presence of ammonia. The molar reduction in NH3 thus yields the production of one mole of glutamic acid and NAD. The depletion of NADH may then be conveniently monitored by absorbance measurements at 340 nm. Test kits for ammonia are now readily available from Sigma (St. L ouis, MO) and Boehringer Mannheim (Mannheim, W. G ermany). A third type of diagnostic test kit is available in the form of a paper strip which is available from Merck (Merckoquant, Darmstadt, W. G ermany). LeBlanc and Gill (1984) used a modification of the glutamate dehydrogenase procedure to determine the ammonia content of postmortem squid without the use of a spectrophotometer. An indicator dye was coupled to the oxidation of NADH. NH3 + alpha-ketoglutarate . Glutamate NADH NAD + H + INT or MTT * Formizan (INT or MTT) D o w n l o a d e d
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688 GILL en E 0) c o 50 40 30 20 10 O 5CAIR 5C SW, GUTTED A 5C SW, WHOLE A 2.5C SW 0 1 2 3 4 5 6 7 8 9 Storage Time (Days) Figure 2. Effects of time, temperature and contact medium on the production of ammonia in postmortem squid (illex illecebrosus). SW = chilled seawater. so that the ammonia levels in squid extracts could be determined semi-quantitatively by comparison of either iodonitrotetrazolium (INT) or 3-[4,5-dimethylthiazol-2-yl] 2,5 diphenyl tetrazolium bromide (MTT) formizans with a set of color standards. In this study, the postmortem production of tissue ammonia in squid was found to be a function of the conditions of storage (Figure 2) as well as storage time. Increases in tissue ammonia levels in fish during spoilage have been attributed to several enzymatic processes: deamination of free amino acids (Soudan, 196 5), degradation of nucleotides (Tarr, 1966) and oxidation of amines (Richter, 1937). LeBlanc and Gill (1984) reported that a major proportion of the ammonia produced in squid during the first 24 hours postmortem is generated from conversion of adenosine D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 689 360 ^ 320 5 280 to u 240 o E 200 w 160 120 O 80 < 40 O OMerckoquant NH3 G DH NH3 A ATMA 2 6 O 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Time of Storage (Days) Figure 3. Production of TMA and ammonia in herring offal held at 25C. Ammonia was determined by test strip (Merckoquant) and by the enzymatic method using glutamate dehydrogenase (G DH). monophosphate (AMP) to inosine monophosphate (IMP). However, the ammonia generated by this mechanism only represents a small proportion of the total NH3 produced in prolonged chilled storage. Ammonia has also been found to be useful in evaluating the quality of fish offal for use in the manufacture of fish meal (Gill, unpublished report). Figure 3 illustrates the production of ammonia and TMA in spoiling whole herring carcasses at 20C. Data for both the glutamate dehydrogenase and Merckoquant procedures are illustrated for comparison. It is evident from this study that trimethylamine would be an unreliable indicator of herring quality since levels changed only slightly during the storage period. D o w n l o a d e d
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690 GILL CD CD O O < 24 21 18 15 12 9 6' 3 A M M ON I A LEVEL A A TOTAL AEROBIC COUNT 4 8 12 16 20 Storage Time on Ice (Days) 360 300 rP I 240 2 X 180 "o 0> 120 Q. =) 60 Li- 24 Figure 4. Effect of storage time on ammonia levels and total aerobic plate counts in iced, gutted cod (Gadus morhua). Ammonia levels do increase however in proportion to the degree of spoilage in cod tissue. Figure 4 illustrates that the rise in ammonia and bacterial numbers in iced gutted cod are coincidental. Trimethylamine/Dimethylamine Trimethylamine oxide (TMAO) is an osmoregulatory substance found in many marine teleosts, elasmobrancs and shellfish. A recent review article gives a comprehensive overview on TMAO and the trimethylamine (TMA) and dimethylamine (DMA) which is formed in fish tissue as a result of the chemical breakdown of this compound (Hebard et al., 198 2). Rather than citing the hundreds of articles found in this reference, the important points will be summarized. D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 691 The origins of TMA have been established with the spoilage bacteria associated with Atlantic groundfish (Beatty and G ibbons, 1936; Laycock and Regier, 1971; Adams e_t al., 1964; Lerke e_t a^., 1963) althougn in some cases, the correlation of bacterial numbers and TMA level is poor, (Tarr, 1961; Shewan, 1962; Shaw and Shewan, 1968) presumably because not all spoilage bacteria associated with certain types of fish are TMA producers. As mentioned above, TMA is not a particularly reliable indicator of the edibility of herring quality. The correlations between TMA level or more preferably TMA index, where TMA index = log (1+ TMA value) and eating quality have been shown to be excellent in many marine fish species (Hoogland, 1958; Hess, 1941 and Wong and G ill, 198 7). Dimethylamine (DMA) has been reported to be present in certain fish species and has most often been associated with the enzymatic decomposition of TMAO. Since this process normally takes place in frozen tissues of gadoid (cod, hake, cusk, pollack) species (Yamada e_t a., 1969; Harada, 1975; Gill and Paulson, 1982) it is probably of little interest for the evaluation of fresh fish quality. Since formaldehyde (FA) and DMA are produced in equimolar quantities, the enzyme, TMAO-ase has been associated with the toughening of frozen-stored fish as a result of FA-induced cross-linking of the myof ibrillar proteins (Gill e_t ajL., 1979). The methods used for the determination of TMA and DMA have evolved through the years. The Dyer (1945) method as modified by Tozawa e_t _a_l. (1971) has been used for many years D o w n l o a d e d
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692 GILL for the determination of TMA in fish. Other methods of analysis including gas chromatography (Ruiter, 1973; Miller et al., 1972; G ruger, 1972; Kuwata et I., 1980; Tokunaga et al., 1977); ion specific electrode (Chang ^t 1., 1976 ); solid state gas sensor (Storey et ., 198 4); high performance liquid chromatography (Gill and Thompson, 1984) and an enzymatic diagnostic test kit (Wong and G ill, 1987) have been proposed. The major advantage of the Chromatographie (HPLC) procedure is specificity. Gill and Thompson (1984) reported that colorimetric TMA data obtained using the Dyer/Tozawa procedure were consistently 35% higher than the results determined by HPL C. These results confirmed the fact that the colorimetric approach lacked specificity. It has been known for some time that the picric acid reagent employed in the Dyer (1945) procedure, reacts with most primary, secondary and tertiary amines. Recoveries of both DMA and TMA from fish muscle using ion moderated partition HPLC were 102 and 94%, respectively. Figure 5 illustrates the recovery curves for mixtures of both amines which were spiked into minced cod tissue. However, the high capital cost of equipment has precluded the general use of Chromatographie techniques for the routine screening of seafood quality. Wong and Gill (1987) presented a rapid enzymatic procedure for the determination of TMA in seafood which was both reproducible and specific for TMA. The rapid TMA assay was based upon the oxidation of TMA with phenazine methosulfate (PMS) in the presence of TMA dehydrogenase. The reduced PMSH2 formed, converted INT to a red formazan which D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 693 C7> 3 O C D O < 5 10 15 20 25 30 Amount Added (mg%N) 35 Figure 5. Recovery curves for authentic standards of TMA and DMA added to minced cod. Analyses were performed by ion moderated partition chromatogrphy. was monitored spectrophotometrically at 500 nm after a 20 minute incubation period. Figure 6 illustrates the good agreement among data obtained for TMA in spoiling cod using three different methods of analysis. The enzymatic method yielded results similar to both the HPL-C (Gill and Thompson, 1984) and picric acid procedures. A further advantage of the enzymatic method was that it could be performed semi-quantitatively without the use of a spectrophotometer. Inexperienced judges were able to perform the TMA assay by visual comparison of the unknown samples with a set of colored standards. Excellent agreement was obtained between the visual and spectrophotometric determinations both based on the enzymatic reduction of TMA and the subsequent production of the red formazan indicator (Fig. 7). The odor D o w n l o a d e d
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694 GILL 40 o 32 o en E i < O O Picric Acid Method HPLC Method A A Enzymatic Method 24 16 8 oooo 0 X , 0. 4 8 12 16 Storage Time on Ice (Days) 20 Figure 6. Comparison of three methods for the measurement of TMA in iced, gutted cod (Gadus morhua) The methods were the picric acid procedure TDyer, 1945), the HPLC method of Gill and Thompson (198 4), and the enzymatic method of Wong and Gill (198 7). 8 16 24 32 TMA - SPEC (mgSK-N) Figure 7, Performance of the visual color test as compared to the spectrophotometric procedure for TMA analysis of fish extracts. Both methods utilized TMA dehydrogenase. D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 695 C D O O LO O "O O 16 24 TMA-N (mg%) 32 Figure 8. Relationship between subjective evaluation of odor of cod (using experienced graders) and the TMA level. of refrigerated cod was assessed by experienced graders and compared with TMA data obtained using the enzymatic procedure (Fig. 8 ). The relationship between TMA and subjective evaluation of odor was approximately linear for a range of 0 to 40 mg TMA nitrogen per 100 g tissue. The importance of comparing subjective and objective data cannot be overemphasized and is essential for all forms of quality determination. The enzymatic determination of TMA was further refined by the immobilization of the reagents to a diagnostic test strip (Wong e^t a^., 198 8 ). The semi-quantitative determination of TMA in fish press juice was carried out by color comparison in about 5 minutes. TMA levels in spoiling fish were determined by test strip and the picric acid procedure of Dyer/Tozawa are D o w n l o a d e d
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696 GILL O 10 20 30 40 50 60 70 TMA Level by Picric Acid (mg TMA-N/iOOg) Figure 9. Test strip performance compared to the picric acid method. Each data point represents an average of 20 determinations. found to yield similar results (Fig. 9). The major disadvantage of the enzymatic determination of seafood quality by TMA analysis is the absence of a commercial source of trimethylamine dehydrogenase. Biogenic Amines Fish muscle has the ability to support the bacterial formation of a wide variety of amine compounds which result from the direct decarboxylation of amino acids. Most spoilage bacteria which produce decarboxylase enzymes do so at acidic pH. This is presumably so that the organisms may raise the pH of the growth medium through the production of amines. It is also interesting to note that some bacteria have the ability to 'turn off the production of biogenic amines when the pH of the growth medium becomes too alkaline. D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 697 Not only have biogenic amines been used for the evaluation of quality, but are also of public health concern. They are vasoactive, resulting in dilation of blood vessels, and may cause headache, nausea, cramps and a burning sensation in the mouth. The decarboxylation products sometimes include cadaverine from lysine, putrescine from ornithine and histamine from histidine. Histamine has received most attention since it has been associated with incidents of scombroid poisoning reported in conjunction with the ingestion of tuna, mackerel, and mahi-mahi (dolphin fish). Two excellent review articles have been presented (Arnold and Brown, 1978; Kimata, 1961 ) on the relationship between histamine and scrombroid poisoning from the ingestion of seafood. Although, production of biogenic amines has been primarily associated with fish from the tuna family, a possibility exists that they may be potential quality indicators in other species. Analysis of these compounds has been accomplished by gas chromatography of chemical derivatives (Henion et _al., 1981; Staruszkiewicz and Bond, 1981; Noto et al., 1987; and Wada et a l M 198 2), HPLC (Simon and Lemacon, 1987, Walters, 1984; Mietz, 1977; Simpson ejt al., 1982; Mietz and Karmas, 1978; Skofitsch et al., 1981; and Gill and Thompson, 1984) and Technicon Autoanalyzer (Murray and Murray, 198 1). Perhaps one of the most interesting studies was reported by Mietz and Karmas (1978) where samples of decomposing salmon, lobster, shrimp and rockfish were classified' into D o w n l o a d e d
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698 GILL spoilage categories according to sensory evaluation as well as a spoilage index where: (ppm putrescine + ppm cadaverine + ppm histamine) Index = 1 + ppm spermidine + ppm spermine Good agreement was observed between spoilage index and sensory scores. However, only a very limited number of samples were examined. Also, the method involved the derivitization of the amines with dansyl chloride and was far too tedious and time-consuming for the routine assessment of seafood quality. Recently, Farn and Simms (1987) recommended a gas Chromatographie procedure developed by Staruszkiewicz and Bond (1981) for the routine testing of tuna. Although canned tuna is routinely examined by sensory evaluation in Canada, Farn and Sims (1987) pointed out that it was highly desirable to apply objective criteria to support subjective methods of quality testing. Again, the method proposed by Staruszkiewicz and Bond (1981) involved the gas chromatography of the fluoropropionic anhydride derivatives of the amines and, like the HPLC method proposed by Mietz and Karmas (1978 ), was far too tedious for efficient analysis of large numbers of samples. The HPLC procedure of Gill and Thompson (1984) was capable of separating not only the biogenic amines putrescine, cadaverine, spermine, and histamine, but also the alkylamines DMA and TMA directly from perchloric acid extracts of fish tissue without complicated derivitization procedures. Unfortunately, detection was carried out by U.V. absorbance at D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 699 207 nm and was far too insensitive to measure the ppm levels detected in tuna using the gas Chromatographie procedures. Although it has been reported that biogenic amines may be useful in the detection of the onset of seafood spoilage, it is important to realize that their absence does not necessarily reflect a wholesome product. For example, histamine is only produced by a relatively small group of spoilage organisms and is generally only produced in the temperature range of 22-25 C C. Thus the psychrophilic spoilage organisms which are generally involved in deterioration of fish from temperate waters, would not normally produce histamine and this compound would be unreliable for the quality determination of such species. It is clear that more work is required on the development of rapid procedures for the determination of biogenic amines in seafood. It is also clear that little is known concerning the relationship between carboxylation of amino acids and the eating quality and/or safety of seafood. Nucleotide Catabolites Much work has been undertaken in studying the pathways of adenosine 5'-triphosphate (ATP) breakdown in fish and the application of these time-dependent reactions to freshness assessment. Unlike TVB and TMA levels which are most reflective of bacterial spoilage, nucleotide degradation is believed to be due to both autolytic as well as bacterial action (Martin t: al_., 1978 ). Early studies with several fish species (Shewan and Jones, 1957; Saito and Arai, 1957; D o w n l o a d e d
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700 GILL Ur ic Acid Figure 10. Postmortem ATP degradation in fish. Enzymes include: 1. ATP ase; 2. myokinase; 3. AMP deaminase; 4. IMP phosphohydrolase; 5a. nucleoside phosphorvlase; 5b. inosine nucleosidase; 6,7. xanthine oxidase. Creelman and Tomlinson, 1960; Kassemsarn ejt aJN , 1963) revealed that postmortem nucleotide degradation in fish involves the multi-step breakdown of ATP yielding uric acid as a final product (Fig. 10). ATP is dephosphorylated and deaminated to form inosine monophosphate (IMP) which usually accumulates quite rapidly after death and whose presence is normally associated with excellent quality. The conversion of ATP to IMP is usually complete within one day and is presumed to be totally autolytic (Jones, 1965; Hiltz e_t al., 1971). The dephosphorylation rate of IMP to inosine (Ino) varies from species to species (Jones and Murray, 1964; Dingle and Hines, 1 9 7 1 ) as does the hydrolysis of inosine to hypoxanthine. The D o w n l o a d e d
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OBJECTIVE ANALYSIS OFSEAFOOD QUALITY 701 O OIMP Inosine A A Hypoxanthine == 4 8 12 Storage Time at 3C (Days) 16 Figure 1 1 . Changes in IMP, Tno and Hx in sterile cod fillets stored at 3C. presence of IMP has often been associated with good quality fish since this compound reportedly possesses properties as a flavor enhancer in fish muscle (Oishi t _a_l., 1959; Burt, 1 9 65). The variable rate of IMP dephosphorylation among species (Spinelli et _al., 1964; Dyer et al., 1966; Creelman and Tomlinson, 1960) imposes limitations on its use as a single quality index especially since it reaches basal levels in many species within the edible storage life (Kassemsarn et al., 1963; Jones and Murray, 196 4). Recently, Surette et a^. (1988) clarified the roles of autolysis and bacterial degradation of IMP and Ino in postmortem Atlantic cod (Gadus morhua). The rates of production and breakdown of IMP were the same in both sterile and nonsterile samples of cod tissue (Figures 11 and 12), indicating that the catabolic pathway for the degr adation of D o w n l o a d e d
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702 GILL W o E 3 O < OOIMP I nosi ne A A Hypoxanthine 4 8 12 Storage Time at 3C (Days) 16 Figure 12. Changes in IMP, Tno and Hx in nonsterile cod fillets stored at 3C. ATP through to inosine is entirely due to autolytic enzymes. The conversion of Ino to hypoxanthine (Hx) was accelerated by about 2 days for the nonsterile samples, suggesting that bacterial nucleoside phosphorylase plays a major role in the postmortem production of hypoxanthine from inosine in refrigerated cod. Surette went on to isolate, purify and characterize the nucleoside phosphorylase from spoilage bacteria recovered from decomposing fillets (Surette, 198 7). Saito ejb _a. (1959) proposed using the 'K' value: [Ino]+[Hx] K = x 100 [ATP]+[ADP]+[AMP][IMP]+[Ino]+[Hx] as a quality index. Where ADP and AMP denote adenosine di- and mono- phosphates, respectively. The index was D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 703 subsequently shown to correlate very well with sensory panel evaluations for a number of fish species (Uchiyama e_t al., 1970). A simplification of the 'K' value termed the Ki index: [Ino]+[Hx] Ki = [IMP]+[Ino[+[Hx] was introduced by Karube e_t a_l. (1984) and the concentration of each compound could be measured enzymatically by an enzyme sensor which was coupled to an oxygen electrode. These Ki values correlate very well with Saito's K index since ATP, ADP, and AMP levels are often negligible shortly after death. Sample preparation required tissue extraction in perchloric acid and subsequent pH adjustment. Furthermore, there may be a problem with the stability of the enzyme-coated membrane, since it was reported to be stable for only up to 15 days. Another instrument based on the determination of oxygen consumption with an electrode for the measurement of nucleotide catabolites was developed by Ohashi e_t a^., 1984. This device measures the consumption of oxygen in an enclosed cell in which trichloroacetic acid extracts of fish are placed and the appropriate enzymes added. Values for the K index are obtained by following one reaction which contains nucleoside phosphorylase (NP) and xanthine oxidase (XO), thus giving a numerical value for hypoxanthine + inosine. A second reaction containing XO, NP and alkaline phosphatase will give a value for the denominator of the K index. Readings can be performed in 3 minutes, but sample preparation is time-consuming and the initial instrument costs are high. D o w n l o a d e d
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704 GILL Although nucleotide levels may be very useful for certain fish species, they may be unreliable for others. For example, cod fillet data illustrated in Figures 11 and 12 reached a maximum K value in 3 to 4 days and then remained constant throughout the duration of the study, regardless of the presence or absence of spoilage organisms on the tissue. In a study of previously frozen yellowfin tuna (Thunnus albacares), Gill t _al. (1987) found little change in the K value even for prolonged storage at 20C although the measurement of hypoxanthine alone was far more sensitive to the changes in quality. Rapid visual methods for hypoxanthine determination have been developed for use in field tests (Burt ej: _al., 1969; Jahns et al. f 1976 ). The method of Burt e_t 1. (1969) used the redox indicator, 2,6-dichlorophenol to allow visual monitoring of uric acid production from hypoxanthine in the presence of xanthine oxidase. Jahns j2t _al. (1976) immobilized xanthine oxidase and resazurin to a test strip. In both tests, the colors of strips prepared from unknown fish were compared with standards consisting of known concentrations of Hx or a standard color chart. Unfortunately, most experts agree that in many cases, Hx, alone, is not a particularly reliable indicator of freshness. The concept of using immobilized enzymes, coupled with a redox indicator dye has recently been applied to the manufacture of a "freshness testing paper" or FTP which determines the K value. FTP is the registered trademark of EAC Corporation, 1-1, Higashi-Ikebukuro 3-chome, Toshima, D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 705 Japan. Recently, Nordin (1987) examined the use of the strip for the evaluation of chum salmon quality. It was concluded from the study that because of the high standard deviations, the FTP strip gives only a rough estimate of the postmortem age of the fish and appears to be most useful within the first few days of storage. Ethanol The use of ethanol as an objective quality indicator for seafood has been reported by several authors (Iida et al., 1981 a,b; Tokunga e_t 1., 1982; Lerke and Huck, 1977; Khayat, 1979; Crosgrove, 1978; Human and Khayat, 1981; Hollingworth and Throm, 1982, 1983; and Kelleher and Zall, 198 3). Since ethanol can be derived from carbohydrates via anaerobic fermentation (glycolysis) and/or deamination and decarboxylation of amino acids such as alanine, it is a common metabolite of a variety of bacteria. It was used as an indicator of decomposition in mackerel, salmon and sardines (Holaday, 1939) and in tuna as well as other foodstuffs (Hillig, 1958 ). To date, the simplest and most reliable means of measuring ethanol in fish tissue is the use of the commercial test kits which utilize alcohol dehydrogenase and a simple spectrophotometric technique. Such kits are presently available from Boehringer Mannheim (Germany) or Diagnostic Chemicals (Charlottetown, P.E.I., Canada). This technique was used successfully for several species of Atlantic groundfish (Kelleher and Zall, 198 3). D o w n l o a d e d
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706 GILL Effects of Pr ocessing Thermal processing of canned fish may lead to the destruction or alteration of objective quality indicators such as nucleotide catabolites and amines, so that special consideration must be given to the evaluation of products which may have been subjected to high temperature (115 to 125C) for several minutes to several hours. To investigate the thermal stability of nucleotides, Gill et _al. (1987) canned tuna which had been spiked with authentic nucleotide standards. Recoveries averaging 50%, 75%, 6 4% and 92% were measured for AMP, IMP, Ino and Hx, respectively. The relatively low recovery rate for AMP suggested that this compound was the least heat stable of all compounds tested, although thermal destruction of ATP and ADP would be expected to exceed even AMP since authentic standards of these compounds decompose even at room temperature (Gill, unpublished observation). Generally speaking, it should be possible to estimate the quality of raw material by examination of finished canned products by analysis of nucleotides. However, such extrapolation would only be possible if the extent of thermal treatment were accurately known (Gill e_t al. 198 7). Alkylamines such as DMA and TMA as well as the common precursor TMAO would be expected to decompose at high temperature although the thermal stability of histamine and other biogenic amines is believed to be good and are presently being used in the U.S. and Canada for the determination of canned tuna quality. D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 707 Despite the thermal destruction of alkyl amines and TMAO, it has been shown in some cases that the DMA/TMA ratio may be (used to reflect pre-process spoilage in certain fish Tokunaga, 1975; Tokunaga ^t _al., 198 2). Nevertheless, the reliability of thermally-labile amines for the estimation of canned fish quality should be questioned. Apparently, ethanol is not altered in any way by thermal processing in hermetically-sealed containers and its level correlates well with subjective quality assessment of canned sockeye, pink, coho and chum salmon (Hollingworth and Throm, 198 2). Summary Throughout the published literature, one common theme emerges regarding the use of objective methods for fish quality evaluation - it is unlikely that one method of quality evaluation will be found which accurately relfects the edibility of all fish species. This is perhaps not surprising when one considers the wide diversity with regard to composition, enzymes present and modes of spoilage. By the same reasoning, certain types of fish have been known to decompose by different means according to the environment or conditions of storage. In these circumstances, it is unlikely that a single test for quality could provide an accurate picture even for one specie of fish. The complexity of seafood spoilage has frustrated scientists for years and is likely to continue to provide challenges for those who will seek future methods for the simplified assessment of fish quality. D o w n l o a d e d
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708 GILL REFERENCES 1. S.A. Beatty and N.E. G ibbons, J. Fish. Res. Bd. Can. 3, ll (1936 ). 2. L. Farber, in "Fish as Food" (G. Borgstrom, ed.), Academic Press, NY, 1965. 3. E. Tanikawa, T. Morohiro and K. Tomioka, Bull. Fac. Fish., Hokkaido Univ. 7, 165 (1956 ). 4. R.J. LeBlanc and T.A. G ill, Can. Inst. Food Sci. Technol. J. 17, 195 (198 4). 5. J.R. Botta, J.T. Lauder and M.A. Jewer, J. Food Sci. 49, 734 (198 4). 6. J. Billon, N. Ollieuz and S.H. Tao, Rev. Technique Veterinaire de l'Alimentation 18, 13 (1979). 7. D. Pearson, "The Chemical Analysis of Food", Chem. Publ. Co. Inc., NY, 1977. 8. A.O.A.C. "Offical Methods of Analyses", 12th ed., Assoc. Off. Anal. Chem., Washington, DC, 1975. 9. T. Tomiyama, A.A. deCosta and J.A. Stern, Food Technol. 10, 614 (1956 ). 10. M.E. Stansby, R.W. Harrison, J. Dassow and M. Slater, Ind. and Eng. Chem. (Analytical Ed.) 16, 593 (1944). 11. W.J. Conway, "Microdiffusion Analysis and Volumetric Error", Crosby Lockwood, London, 1962, p. 98 . 12. H. Rehbein and J. Oehlenschlager, Arch, fur Lebensmittelhygiene 33, 33 (198 2). 13. W. Vyncke, Mededelingen Fakulteit Landbouwwetenschappen G ent. 35, 1033 (1970). D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 709 14. P.J. L eBlanc, "Approaches to the Study of Nucleotide Catabolism for Fish Freshness Evaluation," M.Sc. Thesis, Technical University of Nova Scotia, 1987. 15. F. Soudan, "La Conservation par le Froid des Poissons, Crustaces et Mollusques", J.B. Bailliere, Paris, 1965. 16. H.L.A. Tarr, J. Food Sci. 31, 846 (196 6 ). 17. D. Richter, Biochem. J. 31, 2022 (1937). 18. C.E. Hebard, G.J. Flick and R.E. Martin, in "Chemistry and Biochemistry of Marine Food Products" (R.E. Martin, G.J. Flick, C.E. Hebard and D.R. Ward, eds.), AVI Publishing Co., Westport, CN, 1982, p. 149. 19. R.A. Laycock and L.W. Regier, J. Fish. Res. Bd. Can. 28 , 305 (1971). 20. R. Adams, L. Parber and P. L erke, Appl. Microbiol. 12, 277 (196 4). 21. P. L erke, R. Adams and L. Farber, Appl. Microbiol. 11, 458 (196 3). 22. H.L.A. Tarr, Cdn. Fish. Rep. Sept. 1961, p. 27. 23. J.M. Shewan in "Recent Advances in Food Science" (J. Hawthorn and J.M. Leitch, eds.), Butterworths, London, 1962, p. 167. 24. B.G. Shaw and J.M. Shewan, J. Appl. Bacteriol. 31, 89 (196 8 ). 25. P.L. Hoogland, J. Fish. Res. Bd. Can. 15, 717 (1958 ). 26. E. Hess, Fish. Res. Bd. Can. Progr. Rep. Atl. Coast Stn. 30, 10 (1941). 27. K. Wong and T.A. G ill, J. Food Sci. 52, 1 (198 7). 28 . K. Yamada, K. Harada, and K. Amano, Bull. Jap. Soc. Sci. Fish. 35, 227 (196 9). D o w n l o a d e d
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710 GILL 29. K. Harada, J. Shimonoseki Univ. Fish. 23, 163 (1975). 30. T.A. Gill and A.T. Paulson, Comp. Biochem. Physiol. 71B, 49 (198 2). 31. T.A. G ill, R.A. Keith and B. Smith-L all, J. Food Sci. 44, 661 (1979). 32. W.J. Dyer, J. Fish. Res. Bd. Can. 6, 351 (1945). 33. H. Tozawa, K. Enokihara and K. Amano, in "Fish Inspection and Quality Control" (R. Kreuzer, ed.), Fishing News Books L td., L ondon, 1971, p. 18 7. 34. A. Ruiter, Proc. Int. Symp. Nitrite Meat Prod. Zeist, Pudoc, Wagemingen 37 (1973). 35. A. Miller, R.A. Scanlan, J.S. L ee, and L.M. L ibbey, J. Agric. Food Chem. 20, 709 (1972). 36 . K. Kuwata, Y. Yamazaki and M. Uebori, Anal. Chem. 52, 1980 (198 0). 37. T. Tokunaga, H. Iida and K. Miwa, Bull. Jap. Soc. Sci. Fish. 43, 219 (1977). 38 . G.W. Chang, W.L . Change and K.B. L ew, J. Food Sci. 41, 723 (1976 ). 39. R.M. Storey, H.K. Davis, D. Owen and L. Moore, J. Food Technol. 19, 1 (198 4). 40. T.A. Gill and J.W. Thompson, J. Food Sci. 49, 603 (198 4). 41. K. Wong, F. Bartlett and T.A. G ill, J. Food Sci. 53, 1653 (198 8 ). 42. S.H. Arnold and D. Brown, Adv. Food Res. 24, 113 (1978 ). 43. M. Kimata, in "Fish as Food" (G. Borgstrom, ed.), Academic Press, NY, 196 1, p. 329. 44. J.D. Henion, J.S. Nasanchuk and B.M. Bilder, J. Chromatog. 213, 475 (198 1). D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 711 45. W.F. St ar us zki ewi cz and J . F . Bond, J. A. O. A. C. 64, 584 (1981 ). 46 . T. Noto, T. Hasegawa, H. Kamimura, J. Nakao, H. Hashimoto, and T. Nakajima, Anal. Biochem. 16 0, 371 (198 7). 47. S. Wada, M. Takada and C. Koizumi, Bull. Jap. Soc. Sci. Fish. 48 , 1657 (198 2). 48 . P. Simon and C. L emacon, Anal. Chem. 59, 480 (198 7). 49. M.J. Walters, J.A.O.A.C. 6 7, 1040 (198 4). 50. J.L. Mietz, J. Food Sci. 42, 155 (1977). 51. R.C. Simpson, H.Y. Mohammed and H. Veening, J. Liq. Chromatog. 5, 245 (198 2). 52. J.L. Mietz and E. Karmas, J.A.O.A.C. 6 1, 139 (1978 ). 53. G. Skofitsch, A. Saria, P. Holzer and F. Lembeck, J. Chromatog. 226 , 53 (198 1). 54. C.K. Murray and J. Murray, 11th Ann. Meeting West. Eur. Fish. Technol. Assoc., Copenhagen (198 1). 55. G. Farn and G.G. Sims, in "Seafood Quality Determination" (D.E. Kramer and J. Liston, eds.), Elsevier, NY, 1987, p. 175. 56. R.E. Martin, J.H.G. Rodney and M.D. Pierson, Food Technol. 32, 188 (1978 ). 57. J.M. Shewan and N.R. Jones, J. Sci. Food Agric. 8, 491 (1957). 58 . J. Saito and K. Arai, Nature, 179, 820 (1957). 59. V.M. Creelman and N. Tomlinson, J. Fish. Res. Bd. Can. 17, 449 (196 0). 6 0. B. Kassemsarn, B. Perez, J. Murray and N.R. Jones, J. Food Sci. 28 , 28 (196 3). D o w n l o a d e d
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712 GILL 6 1. N.R. Jones, in "The Technology of Fish Utilization" (R. Kreuzer, ed.), Fishing News Books L td., L ondon, 1965, p. 179. 6 2. D.F. Hiltz, W.J. Dyer, S. Nowlan and J.R. Dingle, in "Fish Inspection and Quality Control" (R. Kreuzer, ed.), Fishing News Books L td., L ondon, 1971, p. 191. 6 3. N.R. Jones and J. Murray, J. Sci. Food Agric. 15, 684 (196 4). 6 4. J.R. Dingle and J.A. Hines, J. Fish. Res. Bd. Can. 28 , 1125 (1971). 6 5. K. Oishi, Y. Tamura and K. Murata, Bull. Jap. Soc. Sci. Fish. 25, 649 (1959). 6 6 . J.R. Burt, in "Technology of Fish Utilization" (R. Kreuzer, ed.), Fishing News Books Ltd., L ondon, 1965. 6 7. J. Spinelli, M. Ecklund and D. Miyauchi, J. Food Sci. 29, 710 (196 4). 6 8 . W.J. Dyer, D.D. Fraser and D.P. L ohnes, J. Fish. Res. Bd. Can. 23, 1821 (196 6 ). 6 9. M.E. Surette, T.A. Gill and P.J. L eBlanc, J. Agric. Food Chem. 36, 19 (198 8 ). 70. M.E. Surette, "Isolation and Immobilization of Nucleotide Catabolic Enzymes for Evaluation of Fish Freshness", Ph.D. Thesis, Technical University of Nova Scotia, 1987. 71. J. Saito, K. Arai, and M. Matsuyoshi, Bull. Jap. Soc. Sci. Fish. 24, 749 (1959). 72. H. Uchiyama, S. Ehira, H. Kobayashi and W. Shimizu, Bull. Jap. Soc. Sci. Fish. 36, 977 (1970). 73. I. Karube, H. Matsuoka, S. Suzuki, E. Watanabe and K. Toyama, J. Agric. Food Chem. 32, 314 (198 4). D o w n l o a d e d
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OBJECTIVE ANALYSIS OF SEAFOOD QUALITY 713 74. M. Ohashi, N. Arakawa, T. Ashahara and S. Sakamoto, "Method for Determining Index of Freshness of Fish and Mollusks", European Patent No. 0 137 677 A1. 75. T.A. G ill, J.W. Thompson, S. Gould and D. Sherwood, J. Food Sci., 52, 580 (198 7). 76. J.R. Burt, N.R. Jones, in "Freezing and Irradiation of Fish" (R. Kreuzer, ed.), Fishing News Books Ltd., London, 1969, p. 36 7. 77. F.D. Jahns, J.L. Howe, R.J. Coduri and A.G. Rand, Food Technol. 30, 27 (1976 ). 78 . D.M.A. Nordin, "Freshness Testing Paper: A Preliminary Evaluation Using Chum Salmon", British Columbia Research Industry Information Reports No. 11, BC Research Foundation, 1987. 79. H. Iida, T. Tokunga and K. Nakamura, Bull. Tokai Reg. Res. Lab. 104, 77 (198 1a). 8 0. H. Iida, T. Tokunaga, K. Nakamura and Y. Oota, Bull. Tokai Reg. Res. Lab. 104, 83 (198 1b). 8 1. T. Tokunaga, H. Iida, K. Nakamura, S. Terano, K. Furukawa and C. Hoshino, Bull. Tokai. Reg. Res. Lao. 107, 1 (198 2). 8 2. P.A. Lerke and R.W. Huck, J. Food Sci. 42, 755 (1977). 8 3. A. Khayat, J. Food Sci. 44, 37 (1979). 8 4. D.M. Crosgrove, J. Food Sci. 43, 641 (1978 ). 8 5. J. Human and A. Khayat, J. Food Sci. 46 , 868 (198 1). 8 6 . T.A Hollingworth, Jr. and H.R. Throm, J. Food Sci. 47, 1315 (198 2). 8 7. T.A. Hollingworth, Jr. and H.R. Throm, J. Food Sci. 48 , 290 (198 3). D o w n l o a d e d
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714 GILL 8 8 . S. Kelleher and R.R. Zall, J. Food Biochem. 7, 87 (198 3). 8 9. D.A. Holaday, J.A.O.C. 22, 418 (1939). 90. F. Hillig, J.A.O.A.C. 41, 776 (1958 ). 91. T. Tokunaaa. Bull. Jap. Soc. Sci. Fish. 41, 547 (1975). D o w n l o a d e d