- Tytuł:
- The utilization of lactic acid bacteria from rusip to inhibit the formation of histamine on salted-boiled mackerel tuna - Euthynnus affinis (Cantor, 1849)
- Autorzy:
-
Hidayati, Nurul
Afrianto, Eddy
Hasan, Zahidah
Liviawaty, Evi - Powiązania:
- https://bibliotekanauki.pl/articles/1062744.pdf
- Data publikacji:
- 2019
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Euthynnus affinis
Histamine
Indo-Pacific region
Lactic Acid Bacteria
Rusip
Salted-Boiled mackerel tuna - Opis:
- This research aims to determine the best concentration of Rusip fermentation solution for inhibiting histamine formation and its effect on the quality of salted-boiled mackerel tuna (Euthynnus affinis). The studies were conducted in August-September 2018 at the Fisheries Product Processing Laboratory and Microbiology and Molecular Biotechnology Laboratory of Fisheries and Marine Sciences Faculty, Padjadjaran University. This work used an experimental method with 4 variables and 3 repetitions, namely salted-boiled mackerel tuna (Euthynnus affinis) that soaked in rusip fermentation solution with a concentration of 0%, 10%, 20%, and 30% for 30 minutes and storage at some above room temperature (25-27 ºC). Parameters observed included TPC, Histamine levels, pH, and organoleptic values (aroma, appearance, and texture). The result showed that the use of 30% rusip fermentation solution was able to inhibit the formation of histamine and produced the lowest histamine levels of 29.80 mg/100 g. The number of histamine-forming bacteria is positively correlated with histamine content during storage. Based on the organoleptic value (aroma, appearance, and texture), the use of 30% rusip fermentation solution was still received by panelists and fulfilled the best quality requirements according to SNI 2717-1-2009 until the fifth day of storage compared to the other treatments.
- Źródło:
-
World Scientific News; 2019, 133; 85-97
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł