Share

Bacterial profile of fresh and spoiled fish mince from Johnius dussumieri during refrigerated storage.

Author(s) : JAWAHAR ABRAHAM T., SUGUMAR G., SUKUMAR D., JEYACHANDRAN P.

Type of article: Article

Summary

Comparison of the distribution of bacteria in the flesh of fresh fish and minced fish (either fresh or spoiled) stored at 4 deg C. Acinetobacter and Aeromonas which were the most numerous, strongly decreased after grinding, washing and storage. Grampositive bacteria are dominant in fresh mince flesh, in particular Micrococcus. 80 % of the flora of the spoiled flesh are Gramnegative bacteria (Vibrio, Pseudomonas).

Details

  • Original title: Bacterial profile of fresh and spoiled fish mince from Johnius dussumieri during refrigerated storage.
  • Record ID : 1993-1460
  • Languages: English
  • Source: Fish. Technol. - vol. 29 - n. 1
  • Publication date: 1992

Links


See other articles in this issue (3)
See the source

Indexing