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  3. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
  4. Mestrado em Ciência e Tecnologia de Alimentos
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dc.creatorTavares, Rodrigo Domingos Overa-
dc.creator.Latteshttp://lattes.cnpq.br/3552053898977113por
dc.contributor.advisor1Furtado, Angela Aparecida Lemos-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/7333993063180137por
dc.contributor.advisor-co1Godoy, Ronoel Luiz de Oliveira-
dc.contributor.referee1Mathias, Simone Pereira-
dc.contributor.referee2Mársico, Eliane Teixeira-
dc.date.accessioned2020-06-13T13:15:35Z-
dc.date.issued2012-06-06-
dc.identifier.citationTAVARES, Rodrigo Domingos Overa. Avaliação da Estabilidade Térmica de Histamina em Conservas de Pescado por CLAE. 2012. 52 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, Seropédica.por
dc.identifier.urihttps://tede.ufrrj.br/jspui/handle/jspui/3624-
dc.description.resumoA histamina [4-(2-aminoetil) imidazol] é uma amina biogênica não-volátil e sintetizada pela descarboxilação do aminoácido L-histidina livre. A presença de bactérias histidina descarboxilase, altas temperaturas e manipulação em condições higiênico-sanitárias inadequadas, são fatores que viabilizam a biossíntese de histamina. A histamina tem como característica importante a sua termorresistência pois, uma vez sintetizada, não se degrada através do processo de apertização, cozimento, congelamento ou, qualquer outro tipo de tratamento nas etapas de pós-captura. Essa amina pode estar presente no pescado e em produtos fermentados (e.g. vinho, cerveja, queijo, etc.) mas tem o pescado como principal alimento envolvido em episódios de intoxicação. A ingestão de altas concentrações de histamina pode originar sintomas como náuseas, cefaleia, diarreia, prurido e rubor facial, principalmente em indivíduos susceptíveis. Cabe destacar que os peixes com altos índices de histamina, na maioria das vezes, não possuem alterações sensoriais porém, há relatos do desenvolvimento de sabor picante ou metálico no consumo. O objetivo deste trabalho foi avaliar o efeito do processamento térmico na degradação de histamina em pescado. A Cromatografia Líquida de Alta Eficiência (CLAE) foi utilizada como método de detecção e quantificação de histamina. A metodologia de extração consistiu em utilizar metanol e para a detecção do analito, a alíquota presente em “vial” foi derivatizada com o reagente 6-aminoquinolil-N-hydroxisuccinimidil carbamato (AQC). As amostras analisadas apresentaram concentrações de histamina na faixa de 1,05 – 2,94mg kg-1, ou seja, bem abaixo da legislação vigente, que corresponde a 100mg kg-1. Houve redução na concentração de histamina em comparação ao filé in natura e a conserva enlatada. Tal fato pode ser justificado pela solubilidade da histamina no líquido de cobertura e de imersão dos filés. As amostras também foram submetidas a contagem de bactérias histidina descarboxilase. Os valores de 4,60 e 1,80 log UFC g-1 correspondem a contagem em amostra de filé de pescado híbrido e de atum, respectivamente. O monitoramento dos teores de histamina visa ratificar a segurança alimentar para o consumidor. Além disso, medidas de ação preventiva e corretiva preconizadas pelo sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) devem ser adotadas na indústria pesqueira a fim de fornecer alimentos inócuos.por
dc.description.abstractHistamine [4-(2-aminoethyl) imidazole] is a biogenic amine and nonvolatile synthesized by decarboxylation of free L-histidine. The presence of bacterial histidine decarboxylase, high temperatures and manipulation in inadequate sanitary conditions, are factors that enable the biosynthesis of histamine. Histamine has an important feature for its heat resistance, once synthesized, cannot be degraded through the process of sterilization, cooking, freezing, or any other type of treatment that may suffer from post-capture. This amine can be present in fish and fermented products (e.g. wine, beer, cheese, etc.) however, fish is the main food involved. Ingestion of high concentrations of histamine may cause the appearance of symptoms such as nausea, headache, diarrhea, itching and flushing, especially in susceptible individuals. It should be noted that fish with high levels of histamine, in most of cases do not have sensory changes but there are reports of development of spicy or metallic flavor. The main goal of this survey was to assess the effect of thermal processing on degradation of histamine in fish. High Performance Liquid Chromatography (HPLC) was used as a method of detection and quantification of histamine. The extraction methodology was performed using methanol and for the detection of analyte present in the aliquot of the vial was derivatized with the reagent 6-aminoquinolyl-hydroxysuccinimidyl-N-carbamate (AQC). The analyzed samples showed concentrations of histamine in the range 1.05 to 2.94mg kg-1, in other words below the current legislation, which corresponds to 100mg kg-1. There was a reduction in the concentration of histamine in comparison to fresh and canned fish. This fact can be explained by the solubility of histamine in covering liquid and dipping of fillets. The samples were also submitted to bacterial count of histidine decarboxylase. The values of 4.60 and 1.80 log CFU g-1 correspond to a sample of hybrid fish fillet and tuna, respectively. Monitoring the levels of histamine aims to ratify the food safety for consumers. In addition, preventive measures and corrective action recommended by the system of Hazard Analysis and Critical Control Points (HACCP) must be taken in the fishing industry to provide harmless food.eng
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dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES, Brasil.por
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dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.countryBrasilpor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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Determination of histamine and histidine by capillary zone electrophoresis with pre-column naphthalene-2,3-dicarboxaldehyde derivatization and fluorescence detection. Journal of Chromatography A, v. 1040, p. 133-140, 2004.por
dc.rightsAcesso Abertopor
dc.subjecthistaminapor
dc.subjectintoxicação escombróidepor
dc.subjectpescadopor
dc.subjecthistamineeng
dc.subjectscombroid poisoningeng
dc.subjectfisheng
dc.subject.cnpqCiências Agráriaspor
dc.titleAvaliação da Estabilidade Térmica de Histamina em Conservas de Pescado por CLAEpor
dc.title.alternativeAssessment of Thermal Stability of Histamine in Canned Fish by HPLCeng
dc.typeDissertaçãopor
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