Microbial Stability of Certain Cured Fishery Products

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dc.contributor.authorAbraham, T. Jawahar
dc.contributor.authorSukumar, D
dc.contributor.authorShanmugam, S.A
dc.contributor.authorJeyachandran, P
dc.date.accessioned2021-12-31T10:20:56Z
dc.date.available2021-12-31T10:20:56Z
dc.date.issued1993
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Tech 30(2):134-138en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5592
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectMicrobial Stability,Cured Fishery Productsen_US
dc.titleMicrobial Stability of Certain Cured Fishery Productsen_US
dc.typeArticleen_US
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