KOMBINASI BUMBU DAN ASAP CAIR DALAM MEMINIMALKAN PEMBENTUKAN HISTAMIN PADA IKAN KEMBUNG PEREMPUAN (Rastrelliger neglectus) ASAP [Combination of Spice and Liquid Smoke in Minimizing Histamine Formation in the Smoked Mackerel (Rastrelliger neglectus)]

KOMBINASI BUMBU DAN ASAP CAIR DALAM MEMINIMALKAN PEMBENTUKAN HISTAMIN PADA IKAN KEMBUNG PEREMPUAN (Rastrelliger neglectus) ASAP [Combination of Spice and Liquid Smoke in Minimizing Histamine Formation in the Smoked Mackerel (Rastrelliger neglectus)]

Four spices (clove, cinnamon, tamarind and ginger) were combined and applied to produce smoked female mackerel. The use of liquid smoke was compared with redistilled liquid smoke. The result showed that there was lower histamine content in smoked fish treated with spices after the use of liquid smok...

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Bibliographic Details
Main Authors: Abu Bakar Tawali, Meta Mahendradatta
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
histamine formation
redistilled liquid smoke
spices
short-bodied mackerel
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/431

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/431

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