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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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Bibliographic Details
Main Authors: Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul, Ismail Fitry, Mohammad Rashedi
Format: Article
Language:English
English
Published: Karger 2009
Online Access:http://psasir.upm.edu.my/id/eprint/15015/1/Histamine%20and%20histamine.pdf
http://psasir.upm.edu.my/id/eprint/15015/
https://www.jstage.jst.go.jp/article/fstr/15/4/15_4_395/_pdf
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http://psasir.upm.edu.my/id/eprint/15015/1/Histamine%20and%20histamine.pdf
http://psasir.upm.edu.my/id/eprint/15015/
https://www.jstage.jst.go.jp/article/fstr/15/4/15_4_395/_pdf

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