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...
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2004
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my-uitm-ir.529792021-12-23T07:33:52Z Histamine content in surimi stored at different temperatures / Azra Abdul Halim. 2004 Abdul Halim, Azra Chemical engineering Biotechnology 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. 2004 Thesis https://ir.uitm.edu.my/id/eprint/52979/ https://ir.uitm.edu.my/id/eprint/52979/1/52979.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.) |
| institution |
Universiti Teknologi MARA |
| collection |
UiTM Institutional Repository |
| language |
English |
| advisor |
Ismail, Normah (Dr.) |
| topic |
Chemical engineering Biotechnology |
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Chemical engineering Biotechnology Abdul Halim, Azra Histamine content in surimi stored at different temperatures / Azra Abdul Halim. |
| description |
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. |
| format |
Thesis |
| qualification_level |
Bachelor degree |
| author |
Abdul Halim, Azra |
| author_facet |
Abdul Halim, Azra |
| author_sort |
Abdul Halim, Azra |
| title |
Histamine content in surimi stored at different temperatures / Azra Abdul Halim. |
| title_short |
Histamine content in surimi stored at different temperatures / Azra Abdul Halim. |
| title_full |
Histamine content in surimi stored at different temperatures / Azra Abdul Halim. |
| title_fullStr |
Histamine content in surimi stored at different temperatures / Azra Abdul Halim. |
| title_full_unstemmed |
Histamine content in surimi stored at different temperatures / Azra Abdul Halim. |
| title_sort |
histamine content in surimi stored at different temperatures / azra abdul halim. |
| granting_institution |
Universiti Teknologi MARA |
| granting_department |
Faculty of Applied Sciences |
| publishDate |
2004 |
| url |
https://ir.uitm.edu.my/id/eprint/52979/1/52979.pdf |
| _version_ |
1783734853607358464 |