Histamine Content In Processed Bullet Tuna (Auxis thazard) Stew With Various Concentration Of NaCl
| Autor: | Nikmans Hattu, Ivonne Telussa, Eirene G. Fransina, Cecelia A. Seumahu |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Indonesian Journal of Chemical Research, Vol 2, Iss 1 (2014) |
| Druh dokumentu: | article |
| ISSN: | 2338-5359 2614-2627 |
| Popis: | Analysis of histamine content in processed bullet tuna (Auxis thazard) stew flesh can be carried out by Spectrophotometry method, using p- phenildiazonium sulfonate reagent. A qualitative, visual comparison of colour intensity of samples with reference colour scale of the standard solution concentration can be used to determine levels of histamine without the aid of a spectrophotometer. The histamine content is determined quantitatively by the standard curve regression equation (y= 0.003x–0.062) with determination coefficient value (R2= 0.938). The results showed that histamine content inprocessed bullet tuna (Auxis thazard) obtained: 46.9964; 40.3093; 34.4348; 28.9900 and 24.8862 mg/100g fish, at 0.5; 1.0; 1.5; 2.0 and 2.5% concentration of NaCl, respectively. |
| Databáze: | Directory of Open Access Journals |
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