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 (TV B), 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/1008 and 3.38 to...

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Bibliographic Details
Main Authors: Mahmud Ab Rashid, Nor-Khaizura,, Hassan, Zaiton,, Bakar, Jamilah,, Mohammad Rashedi, Ismail-Fitry,, Rahmat Ali, Gulam Rusul,
Format: Article
Language:English
Published: Karger 2015
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Online Access:http://ddms.usim.edu.my/handle/123456789/8220
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