Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook

Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook

The purpose of this study was to optimise the histamine reduction in kawakawa by red grape juice using Response Surface Methodology (RSM) of MINITAB Software (Version 14). Experimental design was created by RSM whereby test variables; concentration of red grape juice (%), temperature of storage (°C)...

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Main Author: Wook, Ruhaizan
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2008
Subjects:
Organic chemistry
Online Access:http://ir.uitm.edu.my/id/eprint/22948/
http://ir.uitm.edu.my/id/eprint/22948/1/PPb_RUHAIZAN%20WOOK%20AS%2008_5.pdf
id uitm-22948
recordtype eprints
spelling uitm-229482019-01-25T09:02:45Z http://ir.uitm.edu.my/id/eprint/22948/ Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook Wook, Ruhaizan Organic chemistry The purpose of this study was to optimise the histamine reduction in kawakawa by red grape juice using Response Surface Methodology (RSM) of MINITAB Software (Version 14). Experimental design was created by RSM whereby test variables; concentration of red grape juice (%), temperature of storage (°C) and time of storage (hrs). One side part flesh of kawakawa were blended, mixed thoroughly in different concentrations of red grape juice and treated differently in terms of temperature and time as suggested by the experimental design of RSM. Histamine analysis was carried out according to AOAC Official Method (1990) and measured using Flouresence Spectrometry. Histamine content in kawakawa was reduced by 78.44% at the optimum condition; 26.4% of concentration red grape juice, storage temperature of -0.2°C and storage time of 56.1 hours. In addition, the significant regression equations or models at the 5% level of confidence was also established for the estimation of the percentage reduction of histamine in kawakawa treated by red grape juice. This indicates that red grape juice is a potential source to be employed to reduce histamine in kawakawa. Faculty of Applied Sciences 2008 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/22948/1/PPb_RUHAIZAN%20WOOK%20AS%2008_5.pdf Wook, Ruhaizan (2008) Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook. [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
Wook, Ruhaizan
Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook
description The purpose of this study was to optimise the histamine reduction in kawakawa by red grape juice using Response Surface Methodology (RSM) of MINITAB Software (Version 14). Experimental design was created by RSM whereby test variables; concentration of red grape juice (%), temperature of storage (°C) and time of storage (hrs). One side part flesh of kawakawa were blended, mixed thoroughly in different concentrations of red grape juice and treated differently in terms of temperature and time as suggested by the experimental design of RSM. Histamine analysis was carried out according to AOAC Official Method (1990) and measured using Flouresence Spectrometry. Histamine content in kawakawa was reduced by 78.44% at the optimum condition; 26.4% of concentration red grape juice, storage temperature of -0.2°C and storage time of 56.1 hours. In addition, the significant regression equations or models at the 5% level of confidence was also established for the estimation of the percentage reduction of histamine in kawakawa treated by red grape juice. This indicates that red grape juice is a potential source to be employed to reduce histamine in kawakawa.
format Student Project
author Wook, Ruhaizan
author_facet Wook, Ruhaizan
author_sort Wook, Ruhaizan
title Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook
title_short Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook
title_full Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook
title_fullStr Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook
title_full_unstemmed Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook
title_sort optimisation of histamine reduction in kawakawa (euthynnus affinis) by red grape juice using response surface methodology (rsm) / ruhaizan wook
publisher Faculty of Applied Sciences
publishDate 2008
url http://ir.uitm.edu.my/id/eprint/22948/
http://ir.uitm.edu.my/id/eprint/22948/1/PPb_RUHAIZAN%20WOOK%20AS%2008_5.pdf
first_indexed 2023-09-18T23:09:45Z
last_indexed 2023-09-18T23:09:45Z
_version_ 1777418723368370176

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