| dc.description.abstract | The aim oj this research was to find processing methods which could reduce histamine formation in Euthynus afJinis salted fish (tong1wI). This was conducted through anab'sis oj several parameters and processing phases which play an important role in histamine formation, and also affect the safe storage time oj the product. The salt concentrations used were 20 and 25 96, with cooking time oj 30, 60 and 90 minutes. It was found that the effective method processing salted tong1w1 fish was by applYing 20 96 salt concentration and 60 minutes coo1cing. The histamine content oj such product was less than 3.3 mgJ 100 gr, and the nutrition I(UIlliry oj the product was still good. Higher salt concentration and longer cooking time increased the salt content, but reduced protein content. After two days storage, the salted tong1w1 fish was considered safe for consumers when packed with paper. Longer storage time increased the 1VN value, but decreased the digestibiliry oj the fish product. | id |
