Studies on spoilage of commercially important tropical fishes under iced storage
Studies on spoilage of commercially important tropical fishes under iced storage
Date
1989
Authors
Surendran, P.K.
Joseph, J.
Shenoy, A.V.
Perigreen, P.A.
Iyer, K.M.
Gopakumar, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Iced storage of five commercially important species of tropical fish, namely oil sardine (Sardinella longiceps (Valenciennes)), Indian mackerel (Rastrelliger kanagurta (Cuvier)), pearl spot (green chromide) (Etroplus suratensis (Bloch)), milk fish (Chanos chanos (Forsskal)) and tilapia (Oreochromis mosambica (Peters)) was studied. Oil sardine and Indian mackerel had an acceptable iced storage shelf life of nearly 1 week and pearl spot, milk fish and tilapia nearly 2 weeks. During storage in ice there was a selection of bacterial types, and by the time incipient spoilage was noticed one or two species of bacteria constituted the bulk of the flora. In all these fishes, the spoilage flora were composed mainly of a single genus of bacteria, namely Pseudomonas.
Description
Keywords
Spoilage, tropical fishes, iced storage
Citation
Journsl of Fisheries Research 1989: 7(1-2), 1-9