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

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概要

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• 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.

• 2009-07-01

著者

• Nor-khaizura Mahmud

  Department Of Food Science Faculty Of Food Science And Technology Universiti Putra Malaysia

• Ismail-fitry Mohammad

  Department Of Food Technology Faculty Of Food Science And Technology Universiti Putra Malaysia

• ZAITON Hassan

  Faculty of Science and Technology, Islamic Science University of Malaysia

• JAMILAH Bakar

  Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia

• RUSUL Rahmat

  School of Industrial Technology, Universiti Sains Malaysia

• Jamilah Bakar

  Department Of Food Technology Faculty Of Food Science And Technology Universiti Putra Malaysia

• Zaiton Hassan

  Faculty Of Science And Technology Islamic Science University Of Malaysia

• Rusul Rahmat

  School Of Industrial Technology Universiti Sains Malaysia

関連論文

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

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