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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38794

Title: Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos)
Authors: Chiu-Chu Hwang
Chia-Min Lin
Hsien-Feng Kung
Ya-Ling Huang
Deng-Fwu Hwang
Yi-Cheng Su
Yung-Hsiang Tsai
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Quality
Histamine
Dried milkfish
Sun drying
Hot-air drying
Date: 2012-11
Issue Date: 2016-11-09T03:50:43Z
Publisher: Food Chemistry
Abstract: Abstract: The effects of salt concentrations (0–15.0%) and drying methods on the quality of dried milkfish were studied. The results showed that the levels of aerobic plate counts, total coliform, water activity, moisture contents, total volatile basic nitrogen (TVBN) and thiobarbituric acid (TBA) of the dried milkfish samples prepared with the same drying method decreased with increased salt concentrations. The samples prepared with the cold-air drying method had better quality in term of lower TVBN and TBA values than those of samples prepared with other drying methods. The histamine contents in all samples, except two, prepared with various salt concentrations by different drying methods were less than 1.9 mg/100 g. Two unsalted samples prepared with hot-air drying at 35 °C and sun drying methods were found to contain histamine at levels of 249.7 and 67.4 mg/100 g, respectively, which were higher than the potential hazard level of 50 mg/100 g.
Relation: 135(2)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38794
Appears in Collections:[食品科學系] 期刊論文

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