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Effect of delayed icing on the microbiological quality of tropical fish: barracudas (Sphyraena barracuda).

Author(s) : JEYASEKARAN G., GANESAN P., MAHESWARI K., et al.

Type of article: Article

Summary

The effect of delayed icing on the bacteriological quality of a commercially important tropical fish, barracuda (Sphyraena barracuda), was studied. Fish obtained from the fish-landing centre of Tuticorin, India, were immediately brought to the laboratory and divided into 2 lots. One lot was immediately iced (II) and the other lot was left at ambient temperature (32 plus or minus 2 °C) for 6 h and then iced (DI). Immediate icing extended the shelf life of barracuda by 6 d. In II fish, the total bacterial count increased from 103 to 106 colony-forming units (CFU)/g; total lactics and total histamine formers appeared on days 7 and 3, respectively, and the total coliforms were very low. In DI fish, the total bacterial count remained at 106 CFU/g. Total lactics, total histamine formers, and total coliforms were high.

Details

  • Original title: Effect of delayed icing on the microbiological quality of tropical fish: barracudas (Sphyraena barracuda).
  • Record ID : 2005-1361
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 7
  • Publication date: 2004/09

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