Growth characterization and control of histamine-forming bacteria in dried anchovies of Southern Thailand | |
| Author | Saowalak Choodang |
| Call Number | AIT Thesis no.FB-07-07 |
| Subject(s) | Histamine--Thailand, Southern Anchovies--Thailand, Southern |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-07-07 |
| Abstract | Histamine is accepted to be a potential hazard of scombroid and non scombroid fish and a problem to consumers. It is the causative agent of histamine fish poisoning (HFP) and a potential hazard in anchovies. The purpose of this study was to determine the type of histamine-forming bacteria present in dried anchovies, their growth characteristics and process to best control their growth. Only one strain of histamine-forming bacteria identified as Mlorganella morganii was screened from all the anchovy samples studied. They are capable of producing high histamine content (>3,000 ppm). Optimum growth and histamine production of this strain was at 25 °C in histamine evaluation broth (HEB) containing 0.5% NaCl, pH 5.7. On the other hand, its growth was most inhibited and histamine formation lowest at 45 and 55 °C in HEB containing 10% NaCl in pH range 5 to 7 adjustment. Additionally, dipping unboiled anchovies in 10% NaCl for 30 minutes could control the growth of histamineforming bacteria. After sun dried, the accumulation of histamine in finished product was 10.97 ppm, which was less than 200 ppm allowable limit suggested by codex standard. While dipping in 10% NaCI for boiled anchovies before dried was not necessary because bacterial was completely killed by heat. The best processing condition was to keep anchovy catch at 0 °C, wash and then dip in 10% NaCI at 0 °C for 30 minutes before sun drying. Though oven drying was able to control histamine production, sun dried products were found to be better by sensory panelists |
| Year | 2007 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-07-07 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip K.; |
| Examination Committee(s) | Athapol Noomhorm;Jayasuriya, H.P.W; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2007 |