In the present study, the quality and shelf life of salt cured ribbonfish (Trichiurus lepturus) using heat-treated salt artificially contaminated with known density of Salinicoccus roseus was carried out. To determine ...

The lavel(. of microbial contamination from different environmental sources in the process of fish curing in five coastal districts of Andhra Pradesh are reported. The descending order of halophilir bacterial contamination ...

Preservation of fish by salt curing is the most popular method. However, the spoilage of cured fish due to red discoloration by halophilic bacterial contamination limits the shelf life. The source of contamination is ...