Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei)
| Autor: | Nikmans Hattu, Eirene G. Fransina, Cecelia A. Seumahu, Josina Sopacua |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Indonesian Journal of Chemical Research, Vol 3, Iss 2 (2016) |
| Druh dokumentu: | article |
| ISSN: | 2338-5359 2614-2627 |
| Popis: | The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been done. Histamine content of quantitatively determined using a standard curve regression equation (y = 0.005 x - 0.046) with a price coefficient of determination (R2 = 0.926) is close to unity. The results showed levels of histamine in bullet tuna marinated in vinegar with variation concentrations of 5%, 10%, 15%, 20%, and 25% within 10 minutes, are 25.9099; 20.0408; 18.9671; 18.7108 and 18.6336 mg/100g respectively. While the levels of histamine in bullet tuna marinated in 25% of vinegar with variation of 10 minutes, 20 minutes, and 30 minutes, are 18.6336; 16.0550; and 15.5246 mg/100g respectively. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|