Evaluation of certain factors affecting the total plate count of frozen seafoods
Evaluation of certain factors affecting the total plate count of frozen seafoods
Date
1985
Authors
Thampuran, N.
Iyer, K.M.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
The total plate count (TPC) is considered to be an important index to determine the hygenic quality of the product. Different parameters that influence the recovery of micro-organisms during bacterial enumeration of frozen seafoods were evaluated. The parameters studied were plating technique, incubation temperature, incubation period and the diluent. The results were statistically analyzed and it was found that spread plate technique yielded higher bacterial count than pour plate technique. An incubation temperature of 30degree celcius was found to facilitate greater bacterial recovery than conventional 37degree celcius. Comparing incubation periods of 24, 48, 72 and 96 h it was found that an incubation period of 48 h was sufficient for frozen marine products.
Description
Keywords
Frozen seafoods, total plate count, incubation
Citation
Symposium on Harvest and Post Harvest Technology of Fish held during 24-27 November 1982 at Cochin, ed. by Ravindran, K. et. al, 669-671