The Change of Histamine Content in Some Fish-Based Foods During Storage
Abstract Traditional fish-based food product becomes more interesting because of its active compound which function as heald and fitness guard.South sulawesi as a coastal area has lot of fishery product.Histamine content can be used as quality indicators for fishes and fish products.Some fish-based...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2003
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| Online Access: | https://repository.ugm.ac.id/19085/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1909 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | Abstract
Traditional fish-based food product becomes more interesting because of its active compound which function as heald and fitness guard.South sulawesi as a coastal area has lot of fishery product.Histamine content can be used as quality indicators for fishes and fish products.Some fish-based foods have been anlyzed for its histamine contens during storage.There were lawa teri, smoked kembung fish, and skipjack burger.These foods represent the different processes for fishery products.Lawa teri is a traditional fish product from south Sulawesi.It is produced by bringing togrther fish fillet with citrus juice or vinegar, then mixed with fried grated coconut.The Storage was carried out at 5Cfor 2 weeks in two defferent packaging, glass and plastic.The results showed that during storege the histamine content incraesed from 1.009 to 23.023 mg/100g.The storege a significant difference (p |
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