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

• 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
• Subjects: Histamine; Histamine-Forming Bacteria; Keropok Lekor
• Online Access: http://ddms.usim.edu.my/handle/123456789/8220

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...