Histamine content in surimi stored at different temperatures / Azra Abdul Halim.

Abdul Halim, Azra (2004) Histamine content in surimi stored at different temperatures / Azra Abdul Halim. Degree thesis, Universiti Teknologi MARA.

Abstract

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.

Metadata

Item Type: Thesis (Degree)
Creators:
Creators
Email / ID Num.
Abdul Halim, Azra
UNSPECIFIED
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Ismail, Normah (Dr.)
UNSPECIFIED
Subjects: T Technology > TP Chemical technology > Chemical engineering
T Technology > TP Chemical technology > Biotechnology
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Programme: Bachelor of Science (Hons.) Food Science and Technology
Keywords: Histamine, Temperatures, High Performance Liquid Chromatography
Date: 2004
URI: https://ir.uitm.edu.my/id/eprint/52979
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