FT Vol.7(1)

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    Preservation Of Fish By Freezing And Glazing 1. Bacteriology Of Fresh, Frozen And Glazed Fish
    (Society of Fisheries Technologists (India) Cochin, 1970) Jadhav, M. G.; Magar, N. G.
    Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was carried out under various conditions of preservation. Glazing, block-freezing and preservation in gunny bag were effected. Determination of bacterial load and isolation, identification and classification of the resistant bacteria were niade. Spore-formers of Subtilis mesentericus group were found to be resistant to freezing as well as glazing by ascorbic acid, citric acid and sodium nitrite except a mixture of sodium chloride and glucose. Bacterial load was reduced to a good extent and maintained low till the end of frozen storage period