Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin

Histamine in fish can cause allergic reactions in people ranging from mild skin discomfort to nausea, vomiting and diarrhea. This study has been done to reduce histamine in kawakawa (Euthynnus Affinis) by using red apple juice that content quercetin known as histamine production's inhibitor. Re...

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Bibliographic Details
Main Author:	Razikin, Zuliana
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2008
Subjects:	Organic chemistry
Online Access:	http://ir.uitm.edu.my/id/eprint/22947/ http://ir.uitm.edu.my/id/eprint/22947/1/PPb_ZULIANA%20RAZIKIN%20AS%2008_5.pdf

id	uitm-22947
recordtype	eprints
spelling	uitm-229472019-01-29T04:49:00Z http://ir.uitm.edu.my/id/eprint/22947/ Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin Razikin, Zuliana Organic chemistry Histamine in fish can cause allergic reactions in people ranging from mild skin discomfort to nausea, vomiting and diarrhea. This study has been done to reduce histamine in kawakawa (Euthynnus Affinis) by using red apple juice that content quercetin known as histamine production's inhibitor. Response Surface Methodology (RSM) of MINITAB Software Version 14 has been used to create experimental design for analysis whereby concentration of red apple juice, temperature and time of immersion were used as variables. Samples treated were derivative with o-pthaldehyde (OPA) before analysed. Histamine analysis was carried out according to AOAC Official Method 1990 and measured using spectrofluorometer. Results showed that histamine reduction was optimised at 93.59% of red apple juice concentration, -0.78°C of immersion temperature for 15.82 hours. Faculty of Applied Sciences 2008 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/22947/1/PPb_ZULIANA%20RAZIKIN%20AS%2008_5.pdf Razikin, Zuliana (2008) Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Organic chemistry
spellingShingle	Organic chemistry Razikin, Zuliana Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin
description	Histamine in fish can cause allergic reactions in people ranging from mild skin discomfort to nausea, vomiting and diarrhea. This study has been done to reduce histamine in kawakawa (Euthynnus Affinis) by using red apple juice that content quercetin known as histamine production's inhibitor. Response Surface Methodology (RSM) of MINITAB Software Version 14 has been used to create experimental design for analysis whereby concentration of red apple juice, temperature and time of immersion were used as variables. Samples treated were derivative with o-pthaldehyde (OPA) before analysed. Histamine analysis was carried out according to AOAC Official Method 1990 and measured using spectrofluorometer. Results showed that histamine reduction was optimised at 93.59% of red apple juice concentration, -0.78°C of immersion temperature for 15.82 hours.
format	Student Project
author	Razikin, Zuliana
author_facet	Razikin, Zuliana
author_sort	Razikin, Zuliana
title	Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin
title_short	Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin
title_full	Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin
title_fullStr	Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin
title_full_unstemmed	Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin
title_sort	optimisation of histamine reduction in kawakawa (euthynnus affinis) by red apple juice using response surface methodology (rsm) / zuliana razikin
publisher	Faculty of Applied Sciences
publishDate	2008
url	http://ir.uitm.edu.my/id/eprint/22947/ http://ir.uitm.edu.my/id/eprint/22947/1/PPb_ZULIANA%20RAZIKIN%20AS%2008_5.pdf
first_indexed	2023-09-18T23:09:45Z
last_indexed	2023-09-18T23:09:45Z
_version_	1777418723224715264

Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red apple juice using response surface methodology (RSM) / Zuliana Razikin

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