Studies on spoilage of commercially important tropical fishes under iced storage

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dc.contributor.authorSurendran, P.K.
dc.contributor.authorJoseph, J.
dc.contributor.authorShenoy, A.V.
dc.contributor.authorPerigreen, P.A.
dc.contributor.authorIyer, K.M.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2014-02-11T10:36:42Z
dc.date.available2014-02-11T10:36:42Z
dc.date.issued1989
dc.description.abstractIced 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.en_US
dc.identifier.citationJournsl of Fisheries Research 1989: 7(1-2), 1-9en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1424
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectSpoilageen_US
dc.subjecttropical fishesen_US
dc.subjecticed storageen_US
dc.titleStudies on spoilage of commercially important tropical fishes under iced storageen_US
dc.typeArticleen_US
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