Histamine content in surimi stored at different temperatures / Azra Abdul Halim.
High Performance Liquid Chromatography was used to determine the amount of histamine in surimi. Surimi was processed using two different types of fish, which are Threadfin Bream and Long Tail Tuna. The surimi was analyzed on day 1, day 3, day 5, day 7 and day 9. All the samples were stored in differ...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2004
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/52979/1/52979.pdf |
| الوسوم: |
إضافة وسم
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| الملخص: | High Performance Liquid Chromatography was used to determine the amount of histamine in surimi. Surimi was processed using two different types of fish, which are Threadfin Bream and Long Tail Tuna. The surimi was analyzed on day 1, day 3, day 5, day 7 and day 9. All the samples were stored in different storage temperatures which were 25°C, 4°C, -4°C and -18°C. It was found that surimi made from Threadfin Bream was best stored under -18°C storage temperature. From the results obtained, it showed that the histamine content was below the regulated level, which is lOOppm. However, surimi made from Long Tail Tuna had a similar result to the surimi made from Threadfin Bream. Both of the surimi was best stored under -18°C storage temperature. It can be concluded that -18°C is the best storage temperature for surimi made from Threadfin Bream and Long Tail Tuna. |
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