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Influence of processing schemes on indicative bacteria and quality of fresh aquacultured catfish fillets.

Author(s) : FERNANDES C. F., FLICK G. J. Jr, SILVA J. L., MCCASKEY T. A.

Type of article: Article

Summary

Significant differences (P not higher than 0.05) in aerobic, psychrotrophic, total coliform, E. coli, and S. aureus counts due to temperature effects during production and variations in processing protocols were observed. E. coli and S. aureus counts were significantly different during the four seasons. E. coli and S. aureus counts were high during summer and low during winter weather. There was a significant difference in aerobic, psychrotrophic, and total coliform counts among the three processors during warm weather; however, these differences were significantly reduced in cold weather.

Details

  • Original title: Influence of processing schemes on indicative bacteria and quality of fresh aquacultured catfish fillets.
  • Record ID : 1997-3430
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 1
  • Publication date: 1997/01
  • Document available for consultation in the library of the IIR headquarters only.

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