Microbial Stability of Certain Cured Fishery Products
Microbial Stability of Certain Cured Fishery Products
Date
1993
Authors
Abraham, T. Jawahar
Sukumar, D
Shanmugam, S.A
Jeyachandran, P
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The microbial stability of cured fishery products processed by improved curing and
packaging methods was studied. Improved drying methods rcsulted in lower microbial
coiuits than trade samples. Slight to strong brown discolouration was noticed during
storage in dried anchovy, Stolcphorus indicus. The yellow discolouration of dried salted
seer appeared to be checked by lil IA treatment. Bl [A treatment in combination with a
dip in 3 percent calcium propionate solution was effective in controlling fungal growth
and yellow discolouration. Cooking and hot smoking of tuna, Euthynnus affinis, yielded
a stable product with lo\v moisture content, while the cold blanched, hot smoked fish
spoiled rapidly. ln pickled prawn, l’arap¢na¢opsis stylifera, with condiments and pll level
around 4.75, the microbial count was greatly reduced. ln lactic fermented prawn pickle,
there was a steep rise in staphylococci count initially which then decreased with the
reduction in pll level.
Description
Keywords
Microbial Stability,Cured Fishery Products
Citation
Fishery Tech 30(2):134-138