ShareDye reduction test to assess the bacteriological quality of fish stored in ice.
Author(s) : JEYASEKARAN G., JEYA-SHAKILA R.
Type of article: Article
Summary
The bacteriological load of fishes stored in ice was evaluated by the reduction time of resazurin and methylene blue dyes. An inverse relationship existed between aerobic mesophilic counts and dye reduction times. Results have indicated that dye reduction test can be used as a screening test in rapidly determining the bacterial load of fishes stored under iced condition.
Details
- Original title: Dye reduction test to assess the bacteriological quality of fish stored in ice.
- Record ID : 1998-1769
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 3
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
Bacteriological changes of Indian shad (Tenualo...
- Author(s) : UDDIN M., AHMAD M. U., TANAKA M., et al.
- Date : 2001/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 38 - n. 6
View record
-
Effect of delay in icing on quality and shelf l...
- Author(s) : THOMAS F., MATHEN C.
- Date : 1995
- Languages : English
- Source: Fish. Technol. - vol. 32 - n. 2
View record
-
Physical measurement of the quality of fresh sc...
- Author(s) : VAZ-PIRES P., ARAUJO I., KIRBY R. M.
- Date : 1995/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 6
View record
-
Production of biogenic amines and their potenti...
- Author(s) : RUIZ-CAPILLAS C., MORAL A.
- Date : 2001/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 66 - n. 7
View record
-
Application of a Quality Index Method (QIM) sch...
- Author(s) : SVEINSDOTTIR K., MARTINSDOTTIR E., HYLDIG G., et al.
- Date : 2002/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 4
View record