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CONDUCTANCE MEASUREMENT AS A METHOD FOR DETERMINATION OF THE BACTERIOLOGICAL AND ORGANOLEPTIC QUALITY OF CHILLED FISH.

Author(s) : GRAM L.

Summary

THE ORGANOLEPTIC AND BACTERIOLOGICAL QUALITY OF CHILLED COD WAS EVALUATED BY CONDUCTANCE MEASUREMENTS. IT WAS POSSIBLE TO CLASSIFY THE FISH IN CATEGORIES OF DIFFERENT ORGANOLEPTIC QUALITIES. CORRELATION COEFFICIENTS BETWEEN DETECTION TIMES AND COLONY COUNTS WERE IN THE ORDER OF 0.90-0.98. CHANGES IN CONDUCTANCE WERE PRIMARILY CAUSED BY BACTERIA ABLE TO ATTACK GLUCOSE FERMENTATIVELY AND REDUCE TRIMETHYLAMINE OXIDE. THE DOMINATING FLORA FOUND ON THE FISH WAS UNABLE TO UTILIZE GLUCOSE AND VARIED IN REGARDS OF TRIMETHYLAMINE PRODUCTION.

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Pages: 1985-4

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Details

  • Original title: CONDUCTANCE MEASUREMENT AS A METHOD FOR DETERMINATION OF THE BACTERIOLOGICAL AND ORGANOLEPTIC QUALITY OF CHILLED FISH.
  • Record ID : 1987-1032
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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