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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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