{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,20]],"date-time":"2026-01-20T16:19:11Z","timestamp":1768925951555,"version":"3.49.0"},"reference-count":69,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2021,4,29]],"date-time":"2021-04-29T00:00:00Z","timestamp":1619654400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100007861","name":"Institute of Food and Agricultural Sciences","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007861","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007861","name":"Institute of Food and Agricultural Sciences","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007861","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007698","name":"University of Florida","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007698","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,6]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Tuna (\n                      <jats:italic>Thunnus albacares<\/jats:italic>\n                      ) and mahi\u2010mahi (\n                      <jats:italic>Coryphaena hippurus<\/jats:italic>\n                      ) are two major fish species responsible for scombroid poisoning in the United States. The purpose of this research was to develop a low\u2010cost and easily operated colorimetric strip method for the rapid determination of spoilage degree via amine response in mahi\u2010mahi and tuna. The color strip method was developed by investigating different types of dyes, filter papers, sample volume, water bath temperature, and other parameters. Ultimately rose bengal and bromophenol blue (BPB) dyes were chosen. These two dyes produced standard curves with good linearity (0\u201350\u00a0mg\/L for the total biogenic amines) and uniformity of color change. The\n                      <jats:italic>r<\/jats:italic>\n                      <jats:sup>2<\/jats:sup>\n                      values for the standard curves of the rose Bengal and BPB were 0.9535 and 0.8883, respectively. Significant positive Pearson correlations coefficients (\n                      <jats:italic>r<\/jats:italic>\n                      ) between the volatile biogenic amine levels detected by these two colorimetric strip methods with increasing spoilage grade of mahi\u2010mahi (rose bengal:\n                      <jats:italic>r\u00a0<\/jats:italic>\n                      =\u00a00.8907,\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.0001; BPB:\n                      <jats:italic>r\u00a0<\/jats:italic>\n                      =\u00a00.8711,\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.0001) and tuna (rose bengal:\n                      <jats:italic>r\u00a0<\/jats:italic>\n                      =\u00a00.8351,\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.0001; BPB:\n                      <jats:italic>r\u00a0<\/jats:italic>\n                      =\u00a00.7362,\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      =\u00a00.0001) were observed. For mahi\u2010mahi, the volatile amines detected by the colorimetric strips correlated positively with increasing levels of eight biogenic amines, free alanine, four aldehydes, isoamyl alcohol, two ketones, and dimethyl disulfide. For tuna, the results determined by colorimetric strips positively correlated with three biogenic amines, three free amino acids, four aldehydes, and ethanol. The two validated colorimetric strips could rapidly monitor the spoilage degree of mahi\u2010mahi and tuna at low\u2010cost.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Rose bengal strips and BPB strips were developed as a rapid, objective, analytical method that can serve as an alternative to sensory grading methods. These two nonspecific colorimetric strip methods provided good linear response and uniformity of color change. Volatile amine levels in fish determined by these colorimetric strip methods were statistically significant and positively correlated with the spoilage grade of fish.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15737","type":"journal-article","created":{"date-parts":[[2021,4,29]],"date-time":"2021-04-29T23:37:10Z","timestamp":1619739430000},"page":"2398-2409","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Development of a rapid colorimetric strip method for determination of volatile bases in mahi\u2010mahi and tuna"],"prefix":"10.1111","volume":"86","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9816-4449","authenticated-orcid":false,"given":"Jing","family":"Bai","sequence":"first","affiliation":[{"name":"Food Science and Human Nutrition Department University of Florida  Gainesville Florida 32611 USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shirley M.","family":"Baker","sequence":"additional","affiliation":[{"name":"School of Forest Resources and Conservation University of Florida  Gainesville Florida 32611 USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Renee M.","family":"Goodrich\u2010Schneider","sequence":"additional","affiliation":[{"name":"School of Forest Resources and Conservation University of Florida  Gainesville Florida 32611 USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3948-5423","authenticated-orcid":false,"given":"Naim","family":"Montazeri","sequence":"additional","affiliation":[{"name":"Food Science and Human Nutrition Department University of Florida  Gainesville Florida 32611 USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1747-2429","authenticated-orcid":false,"given":"Paul J.","family":"Sarnoski","sequence":"additional","affiliation":[{"name":"Food Science and Human Nutrition Department University of Florida  Gainesville Florida 32611 USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2021,4,29]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3109\/15569549109053858"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tsf.2011.01.269"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0483826"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf990032"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-003-0678-3"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399609527720"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.14478"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2019.1652715"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-53.3.217"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0925-4005(00)00651-1"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1999.tb09853.x"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802067514"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-006-0290-4"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jpca.6b07660"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-319-28170-4_4"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.3153\/JFHS16008"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2017.1297879"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1093\/chromsci\/43.6.304"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.01224.x"},{"key":"e_1_2_8_21_1","unstructured":"[FDA] Food and Drug Administration. 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