Histamine and Histamine-Forming Bacteria in Keropok lekor (Malaysian Fish Sausage) during Processing

Keropok lekor at different processing stages were obtained and examined for total volatile bases (TV B), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria. TVB and TMA levels decreased significantly (p < 0.05) after boiling from 7.29 to 4.68 mg/1008 and 3.38 to...

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Bibliographic Details

Main Authors:	Nor-Khaizura, MA, Zaiton, H, Jamilah, B, Rusul, RAG, Ismail-Fitry, MR
Format:	Article
Language:	English en_US
Published:	Karger 2024
Subjects:	Histamine Histamine-forming bacteria keropok lekor
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