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  • 1
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    A rapid procedure for the approximation of bacterial load in fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/16155 | 12051 | 2015-02-08 09:38:39 | 16155 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-29
    Description: The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.
    Keywords: Biology ; Health ; bacterial load ; fishery products ; homogenised fish material ; bacteria
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 57-67
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  • 2
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    The influence of plating technique and incubation temperature on bacterial count from fish and fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/18361 | 12051 | 2015-10-22 05:52:20 | 18361 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates are not significant at 5 % level.
    Keywords: Fisheries ; microbiological analysis ; microbial contamination ; fishery products ; quality control ; methodology
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 95-100
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  • 3
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    Methods of sensory evaluation of quality and application of statistical methods in sensory evaluation problems with special reference to fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/18196 | 12051 | 2015-10-14 05:24:20 | 18196 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: The quality of raw and processed fishery products depend on several factors like physiological conditions at the time of capture, morphological differences, rigor mortis, species, rate of icing and subsequent storage conditions.Sensory evaluation is still the most reliable method for evaluation of the freshness of raw processed fishery products. Sophisticated methods like Intelectron fish tester, cell fragility technique and chemical and bacteriological methods like estimation of trimethylamine, hypoxanthine, carbonyl compounds, volatile acid and total bacterial count have no doubt been developed for accessing the spoilage in fish products.
    Keywords: Fisheries ; fishery products ; quality control ; sensory evaluation
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 104-108
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  • 4
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    Effect of incubation period on plate count of raw ices and frozen fish (2021)
    In:  http://aquaticcommons.org/id/eprint/18404 | 12051 | 2015-10-23 11:48:03 | 18404 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-08
    Description: The total viable counts were estimated in one hundred and sixty five samples of raw, iced and frozen fish using incubation periods of 24, 48, 72 and 96h. For raw fish, 24h and for iced and frozen fish 48h incubation of the plates were found to be adequate. Variation between samples was significant at 1% level for raw iced and frozen samples.
    Keywords: Fisheries ; fishery products ; quality control ; bacteriology ; frozen products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 42-44
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  • 5
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    Correlation of cell numbers with catalase activities of pure strains of bacteria (2021)
    In:  http://aquaticcommons.org/id/eprint/18459 | 12051 | 2015-10-27 16:12:55 | 18459 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: An attempt was made to correlate the catalase production with the actual number of aerobic bacterial cells generating the enzyme: bacteria were obtained from the surface of marine fish. A linear correlation was found between the log of catalase activity and log of bacterial count in single culture.
    Keywords: Fisheries ; fishery products ; microbial contamination ; bacteria ; enzymatic activity
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 146
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  • 6
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    Selection of suitable diluents for bacteriological examination of fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/18473 | 12051 | 2015-10-30 07:16:40 | 18473 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: For raw, iced and frozen samples of fish and prawn, significant difference was observed in total plate counts done with various diluents, the significance level ranging from 5% to 0.1%. For raw fish, N-saline, seawater and quarter strength Ringers' solution gave maximum total plate counts. In the case of iced-fish, n-saline yielded highest total plate counts. For frozen samples, however, peptone water and n-saline gave good recoveries. Trials with suitable combinations of diluents showed that though some of them were as good as the control, namely n-saline, none were superior in any way.
    Keywords: Chemistry ; fishery products ; quality control ; bacteriology ; diluents
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 40-44
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