Bacterial Profile of Fresh and Spoiled Fish Mince from johnius clussumieri at Refrigerated Storage
Bacterial Profile of Fresh and Spoiled Fish Mince from johnius clussumieri at Refrigerated Storage
Date
1992
Authors
Abraham, T. Jawahar
Sugumar, G
Sukumar, D
Jeyachandran, P
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Fish mince from Iohnius dussumieri was examined for the changes in the bacteriological
profile in fresh and spoiled condition at refrigerated storage (4i1°C). The percentage composition
of bacterial flora was found to vary with fresh fish, fresh mince and spoiled
mince. Acinetobacter and Aeromonas which weredominant in fresh fish decreased drastically
upon mincing, washing and storage. ln fresh mince 71.0% of the bacterial population
comprised of gram positive group of which Micrococcus was the dominant. Flora of the
spoiled mince was dominated by gram negative group (80.0%) comprising mainly of
Vilmb followed by Pseudomonas
Description
Keywords
Bacterial Profile ,Fresh ,Spoiled Fish Mince ,johnius clussumieri,Refrigerated Storage
Citation
Fishery Tech 29(1):53-56