Conference paper (MFB)

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Browsing Conference paper (MFB) by Author "Iyer, K.M."

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    Evaluation of certain factors affecting the total plate count of frozen seafoods
    (Society of Fisheries Technologists(India),Cochin, 1985) Thampuran, N.; Iyer, K.M.
    The total plate count (TPC) is considered to be an important index to determine the hygenic quality of the product. Different parameters that influence the recovery of micro-organisms during bacterial enumeration of frozen seafoods were evaluated. The parameters studied were plating technique, incubation temperature, incubation period and the diluent. The results were statistically analyzed and it was found that spread plate technique yielded higher bacterial count than pour plate technique. An incubation temperature of 30degree celcius was found to facilitate greater bacterial recovery than conventional 37degree celcius. Comparing incubation periods of 24, 48, 72 and 96 h it was found that an incubation period of 48 h was sufficient for frozen marine products.
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    Iced storage characteristics of pearl spot (etroplus suratensis) caught from cochin backwaters
    (Society of Fisheries Technologists(India),Cochin, 1985) Surendran, P.K.; Iyer, K.M.
    Iced storage life of pearl spot (Etroplus suratensis) was determined bacteriologically, biochemically and organoleptically. The total aerobic plate count increased from 10^4/g muscle to 10^8/g in 23 days. The total volatile base nitrogen registered gradual increase during storage, while extractable sacroplasmic and myofibrillar proteins decreased. Organoleptically the fish became unacceptable in 10-14 days in ice. The results indicated that pearl spot remained in more or less prime condition in ice for 8-10 days.
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    Use of catalase values as an index of quality of oil sardine (Sardinella longiceps)1982 in ice storage
    (Society of Fisheries Technologists (India), Cochin, India, 1982) Lalitha, K.V.; Iyer, K.M.
    The amount of catalase in the tissues nil sardine during ice storage was estimated in a series of experiments. The organoleptic quality of the muscle, as well as total plate count, the amount of bacterial catalse, trimethyl amine and total volatile nitrogen were determined side by side. Changes in the bacterial catalase values were not in agreement with the changes in bacterial count. But it has been observed that the muscle catalase values are in good correlation with organoleptic evaluation of quality of oil sardine and hence, it can be used as an index of quality of sardine during ice storage.