Histamine Content In Processed Bullet Tuna (Auxis thazard) Stew With Various Concentration Of NaCl
Kandungan Histamin dalam Olahan Ikan Komu (Auxis thazard) yang Direbus dengan Variasi Konsentrasi NaCl
Abstract
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.
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