Time and temperature effects on histamine content in tuna (Thunnus tonggol) by Arrhenius equation
Orawan Kongpun
Annual Report, 1985, Fishery Technology Development Institute, Department of Fisheries. 94-108 pp.
1985
บทคัดย่อ
Time and temperature effects on histamine content in tuna (Thunnus tonggol) by Arrhenius equation
The effect of time and temperature on histamine formation in tuna (
Thunnus tonggol) was determined at 10 °C, 20 °C and 30 °C. According to the Arrhenius equation, the reaction rate constant (k) of histamine formation in fresh tuna during storage at 10 °C, 20 °C and 30 °C were 0.1856, 0.1378 and 0.0060 min
-1 in whole tuna and 0.1787, 0.1191 and 0.0053 min
-1 in gutted tuna, respectively. The activation energy (Ea) were 97.0 – 110.9 KJ/mole in whole tuna and 105.3 – 107.8 KJ/mole in gutted tuna respectively