Effect of Delayed Icing on the Microbiological Quality of Hilsa Toli
| Data(s) |
19/07/2014
19/07/2014
1990
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|---|---|
| Resumo |
Effect of delayed icing on the microbial quality and shelf-life of Hilsa toll was studied . Fish iced in rigor condition had a shelf-life of 11 days irrespective of the state of rigor . Fish procured from the landing centre had a shelf-life of only 8 days . It showed the presence of coagulase positive staphylococci, faecal streptococci and E. coli. Total bacterial count was low in all the samples and it increased after spoilage fishery technology,Vol. 27, 1990 Cochin University Of Science And Technology |
| Identificador | |
| Idioma(s) |
en |
| Publicador |
Society of fisheries Technologists (India) |
| Tipo |
Article |
