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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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/22948/ |
| _version_ | 1848805624687624192 |
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| author | Wook, Ruhaizan |
| author_facet | Wook, Ruhaizan |
| author_sort | Wook, Ruhaizan |
| building | UiTM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T22:14:00Z |
| format | Student Project |
| id | uitm-22948 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:14:00Z |
| publishDate | 2008 |
| publisher | Faculty of Applied Sciences |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-229482019-01-25T09:02:45Z https://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 https://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. (2008) [Student Project] <http://terminalib.uitm.edu.my/22948.pdf> (Unpublished) |
| spellingShingle | Organic chemistry Wook, Ruhaizan Optimisation of histamine reduction in kawakawa (Euthynnus Affinis) by red grape juice using Response Surface Methodology (RSM) / Ruhaizan Wook |
| title | 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_short | 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 |
| topic | Organic chemistry |
| url | https://ir.uitm.edu.my/id/eprint/22948/ |