Evaluation of certain factors affecting the total plate count of frozen seafoods

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dc.contributor.authorThampuran, N.
dc.contributor.authorIyer, K.M.
dc.date.accessioned2013-11-30T09:31:13Z
dc.date.available2013-11-30T09:31:13Z
dc.date.issued1985
dc.description.abstractThe 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.en_US
dc.identifier.citationSymposium on Harvest and Post Harvest Technology of Fish held during 24-27 November 1982 at Cochin, ed. by Ravindran, K. et. al, 669-671en_US
dc.identifier.urihttp://hdl.handle.net/123456789/753
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectFrozen seafoodsen_US
dc.subjecttotal plate counten_US
dc.subjectincubationen_US
dc.titleEvaluation of certain factors affecting the total plate count of frozen seafoodsen_US
dc.typeArticleen_US
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