Unknown
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
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Singapore
In:
http://aquaticcommons.org/id/eprint/26697
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23782
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2019-08-15 00:52:06
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26697
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Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
Publication Date:
2021-07-24
Description:
Fishballs from six local factories were stored at 5°C for 1, 2, 3, 4, 7 and 10 days. There were no changes in texture at 3 days of storage but bacterial spoilage rendered the fishballs unacceptable by the fourth day. Most of the bacteria were non-halophilic. The main genera isolated were Aerococcus, Acinetobacter, Pseudomonas, Staphylococcus, Corynebacterium, Micrococcus, Streptococcus, and Enterobacteria. Hazards and critical control points have been identified at various stages of fishball processing.
Keywords:
Fisheries
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Minced products
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Cold storage
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Bacteria
;
Fish spoilage
Repository Name:
AquaDocs
Type:
book_section
Format:
application/pdf
Format:
application/pdf
Format:
120-123
Format:
4
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