Citation
Mahmud @ Ab. Rashid, Nor Khaizura and Hassan, Zaiton and Bakar, Jamilah and Rahmat Ali, Gulam Rusul and Ismail Fitry, Mohammad Rashedi
(2009)
Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
Food Science and Technology Research, 15 (4).
pp. 395-402.
ISSN 1344-6606
Abstract
Keropok lekor at different processing stages were obtained and examined for total volatile bases (TVB),
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/ 100g and 3.38 to 1.81 mg/ 100g,
respectively. After cooling stage, the levels of TMA, putrescine, cadaverine and histamine in keropok lekor
were increased significantly (p < 0.05). Putrescine, cadaverine and histamine level for all samples was
found less than allowable level, which is 50 ppm. Bacteria forming putrescine, cadaverine and histamine
reduced significantly (p < 0.05) after boiling stage and it was increased significantly (p < 0.05) after cooling
stage. Before the boiling stage, microorganisms isolated producing putrescine, cadaverine and histamine
were members of the family Enterobacteriaceae and also members of Staphylococcus, Pseudomonas
and Micrococcus genera. Members of the genera Pseudomonas that produce biogenic amines were not
found from keropok lekor after the boiling stage.
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