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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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Main Author: Abdul Halim, Azra
Format: Thesis
Language:English
Published: 2004
Subjects:
Chemical engineering
Biotechnology
Online Access:https://ir.uitm.edu.my/id/eprint/52979/1/52979.pdf
https://ir.uitm.edu.my/id/eprint/52979/
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spelling my.uitm.ir.529792021-12-23T07:33:52Z https://ir.uitm.edu.my/id/eprint/52979/ Histamine content in surimi stored at different temperatures / Azra Abdul Halim. 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 NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/52979/1/52979.pdf ID52979 Abdul Halim, Azra (2004) Histamine content in surimi stored at different temperatures / Azra Abdul Halim. Degree thesis, thesis, Universiti Teknologi MARA.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Chemical engineering
Biotechnology
spellingShingle 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
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.
publishDate 2004
url https://ir.uitm.edu.my/id/eprint/52979/1/52979.pdf
https://ir.uitm.edu.my/id/eprint/52979/
_version_ 1720983243026595840
score 13.211869

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