Preservation Of Fish By Freezing And Glazing 1. Bacteriology Of Fresh, Frozen And Glazed Fish

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dc.contributor.authorJadhav, M. G.
dc.contributor.authorMagar, N. G.
dc.date.accessioned2022-03-14T10:04:02Z
dc.date.available2022-03-14T10:04:02Z
dc.date.issued1970
dc.description.abstractMicrobiological 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 perioden_US
dc.identifier.citationFishery Technology 7(1):86-90en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5911
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectPreservationen_US
dc.subjectFish By Freezing And Glazingen_US
dc.subjectBacteriologyen_US
dc.subjectFresh, Frozen And Glazed Fishen_US
dc.subjectMicrobiological investigationen_US
dc.titlePreservation Of Fish By Freezing And Glazing 1. Bacteriology Of Fresh, Frozen And Glazed Fishen_US
dc.typeArticleen_US
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