PENGHAMBATAN PEMBENTUKAN HISTAMIN PADA DAGING IKAN TONGKOL (Euthynnus affi nis) OLEH QUERCETIN SELAMA PENYIMPANAN

Abstract

Eff ect of adding quercetine to histamine development on mackerel fl esh during storage at room temperature was investigated. Addition of quercetine of 0.5, 1.0, and 1.5% resulted in decreased on histamine level and TPC of mackerel fl esh aft er storage for 12, 24, and 36 hours. Histamine level decreased signifi cantly aft er 12 hours storage corresponding to diff erent concentration of quercetine (0.5, 1.0, and 1.5%) with value starting from (74.613±0.513) mg/100 g to (15.805±1.061) mg/100 g, (9.510±0.658) mg/100 g, and (3.635±0.580) mg/100 g, respectively. Amino acid of histidine decreased slower for added quercetine treatment compared to that without added quercetin treatment (control) during storage at room temperature.