Survey of the microbiological quality of commercial frozen prawn products

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dc.contributor.authorPillai, V.K.
dc.contributor.authorLekshmy, A.
dc.contributor.authorGovindan, T.K.
dc.contributor.authorMathen, C.
dc.contributor.authorIyer, H.K.
dc.date.accessioned2013-12-30T06:30:01Z
dc.date.available2013-12-30T06:30:01Z
dc.date.issued1965
dc.description.abstractThe paper presents the results of a bacteriological survey carried out on 2917samples of frozen prawn ,55 samples of raw material, 35 samples of water, 4 samples of ice and 42 samples of various equipments used for processing . The survey covered a period of three years (1960 - 63) and comprised of samples collected from five of the leading processing factories in Cochin . Frozen products tested consisted of headless (marine and fresh water), peeled and deveined and cooked frozen samples . Statistical analysis of the data shows that there is no significant variation between samples and between factories with respect to product quality . The standard plate count varied between 1 .0 X 104 and 1 .0 X 106 per gram for headless and between 1 .0 X 104 and 1 .0 X 107 for peeled and deveined and cooked frozen samples. Majority of the samples had bacterial load well within the limits prescribed for such products.en_US
dc.identifier.citationFishery Technology 1965: 2(1), 115-125en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1124
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectmicrobiological qualityen_US
dc.subjectfrozen prawn productsen_US
dc.subjectsurveyen_US
dc.titleSurvey of the microbiological quality of commercial frozen prawn productsen_US
dc.typeArticleen_US
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