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Volume 10
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10.3390/foods10081767
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Article

Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling

by
Sanja Vidaček Filipec
1,
Davor Valinger
1,*,
Lara Mikac
2,
Mile Ivanda
2,
Jasenka Gajdoš Kljusurić
1 and
Tibor Janči
1
1
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
2
Center of Excellence for Advanced Materials and Sensing Devices, Ruđer Bošković Institute, Bijenička c. 54, 10000 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Foods 2021, 10(8), 1767; https://doi.org/10.3390/foods10081767
Submission received: 30 June 2021 / Revised: 27 July 2021 / Accepted: 29 July 2021 / Published: 30 July 2021
(This article belongs to the Special Issue Advanced Methods for Evaluation of Seafood Quality)
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Abstract

Histamine fish poisoning is a foodborne illness caused by the consumption of fish products with high histamine content. Although intoxication mechanisms and control strategies are well known, it remains by far the most common cause of seafood-related health problems. Since conventional methods for histamine testing are difficult to implement in high-throughput quality control laboratories, simple and rapid methods for histamine testing are needed to ensure the safety of seafood products in global trade. In this work, the previously developed SERS method for the determination of histamine was tested to determine the influence of matrix effect on the performance of the method and to investigate the ability of different chemometric tools to overcome matrix effect issues. Experiments were performed on bluefin tuna (Thunnus thynnus) and bonito (Sarda sarda) samples exposed to varying levels of microbial activity. Spectral analysis confirmed the significant effect of sample matrix, related to different fish species, as well as the extent of microbial activity on the predictive ability of PLSR models with R2 of best model ranging from 0.722–0.945. Models obtained by ANN processing of factors derived by PCA from the raw spectra of the samples showed excellent prediction of histamine, regardless of fish species and extent of microbial activity (R2 of validation > 0.99).
Keywords: histamine; fish; matrix effect; SERS; silver colloid; PLS regression; principal component analysis; artificial neural network; rapid methods histamine; fish; matrix effect; SERS; silver colloid; PLS regression; principal component analysis; artificial neural network; rapid methods

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MDPI and ACS Style

Filipec, S.V.; Valinger, D.; Mikac, L.; Ivanda, M.; Kljusurić, J.G.; Janči, T. Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling. Foods 2021, 10, 1767. https://doi.org/10.3390/foods10081767

AMA Style

Filipec SV, Valinger D, Mikac L, Ivanda M, Kljusurić JG, Janči T. Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling. Foods. 2021; 10(8):1767. https://doi.org/10.3390/foods10081767

Chicago/Turabian Style

Filipec, Sanja Vidaček, Davor Valinger, Lara Mikac, Mile Ivanda, Jasenka Gajdoš Kljusurić, and Tibor Janči. 2021. "Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling" Foods 10, no. 8: 1767. https://doi.org/10.3390/foods10081767

APA Style

Filipec, S. V., Valinger, D., Mikac, L., Ivanda, M., Kljusurić, J. G., & Janči, T. (2021). Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling. Foods, 10(8), 1767. https://doi.org/10.3390/foods10081767

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