Microbiological Characteristics of Prawn Pickle
Microbiological Characteristics of Prawn Pickle
Date
1996
Authors
Abraham, T. Jawahar
Rathnakumar, K
Jeyachandran, P
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Microbiological characteristics of prawn pickle stored at ambient temperature
(30±2oC) was studied. In prawn pickle with a pH around 4.75, the total viable count
decreased by more than 90% in first 60 days of storage and thereafter ranged between 102
and 103 g
'1
. Lactic acid bacteria, coliforms, Staphylococcus aureus, Salmonellae, Vibrios and
Clostridium perfringens were not encountered. Anaerobic spore formers and anaerobic gas
producers count increased with the storage period. The prawn pickle contained salt and
acid toleant groups of bacteria at the end. The product did not show any visible signs of
spoilage for a period of 270 days.
Description
Keywords
Prawn pickle, halophiles, anaerobes.
Citation
Fishery Tech 33(2):111-115