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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.,
Shakila R. Jeya,
Sukumar D.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13620.x
Subject(s) - fish <actinopterygii> , total viable count , fishery , icing , zoology , biology , veterinary medicine , environmental science , geography , bacteria , medicine , meteorology , genetics
ABSTRACT: 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 center 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 ± 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 10 3 to 10 6 colony‐forming units (CFU)/g; total lactics and total histamine formers appeared on day 7 and 3, respectively, and the total coliforms were very low. While in DI fish, total bacterial count remained at 10 6 CFU/g. Total lactics, total histamine formers, and total coliforms were high.