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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 (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...

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Päätekijät: Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul, Ismail Fitry, Mohammad Rashedi
Aineistotyyppi: Artikkeli
Kieli:English
English
Julkaistu: Karger 2009
Linkit:http://psasir.upm.edu.my/id/eprint/15015/1/Histamine%20and%20histamine.pdf
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id oai:psasir.upm.edu.my:15015
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spelling oai:psasir.upm.edu.my:15015 http://psasir.upm.edu.my/id/eprint/15015/ Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing. Mahmud @ Ab. Rashid, Nor Khaizura Hassan, Zaiton Bakar, Jamilah Rahmat Ali, Gulam Rusul Ismail Fitry, Mohammad Rashedi 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. Karger 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15015/1/Histamine%20and%20histamine.pdf 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 https://www.jstage.jst.go.jp/article/fstr/15/4/15_4_395/_pdf English
institution UPM IR
collection UPM IR
language English
English
description 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.
format Article
author Mahmud @ Ab. Rashid, Nor Khaizura
Hassan, Zaiton
Bakar, Jamilah
Rahmat Ali, Gulam Rusul
Ismail Fitry, Mohammad Rashedi
spellingShingle Mahmud @ Ab. Rashid, Nor Khaizura
Hassan, Zaiton
Bakar, Jamilah
Rahmat Ali, Gulam Rusul
Ismail Fitry, Mohammad Rashedi
Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
author_facet Mahmud @ Ab. Rashid, Nor Khaizura
Hassan, Zaiton
Bakar, Jamilah
Rahmat Ali, Gulam Rusul
Ismail Fitry, Mohammad Rashedi
author_sort Mahmud @ Ab. Rashid, Nor Khaizura
title Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
title_short Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
title_full Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
title_fullStr Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
title_full_unstemmed Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
title_sort histamine and histamine-forming bacteria in keropok lekor(malaysian fish sausage)during processing.
publisher Karger
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/15015/1/Histamine%20and%20histamine.pdf
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score 13.4562235

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