Bacterial Profile of Fresh and Spoiled Fish Mince from johnius clussumieri at Refrigerated Storage

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dc.contributor.authorAbraham, T. Jawahar
dc.contributor.authorSugumar, G
dc.contributor.authorSukumar, D
dc.contributor.authorJeyachandran, P
dc.date.accessioned2022-01-01T08:12:49Z
dc.date.available2022-01-01T08:12:49Z
dc.date.issued1992
dc.description.abstractFish 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 Pseudomonasen_US
dc.identifier.citationFishery Tech 29(1):53-56en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5598
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectBacterial Profile ,Fresh ,Spoiled Fish Mince ,johnius clussumieri,Refrigerated Storageen_US
dc.titleBacterial Profile of Fresh and Spoiled Fish Mince from johnius clussumieri at Refrigerated Storageen_US
dc.typeArticleen_US
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