Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita(HamBuch)

Gandotra, Roopma

doi:10.9790/3008-0211317

Cited by 43 publications

(49 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A significant fungal growth was recorded after 4the month of storage and this may be due to increase in aw, moisture content and salt content. Products deteriorate by growth of moulds if the water content is approximately 15% (Gandotra et al, 2012). These observations were in close agreement to the present study.…”

Section: Pathogenic Bacteriasupporting

confidence: 93%

Screening of osmotolerant micro organisms in the dried salted fish sold in kanyakumari district, tamilnadu

Kensa

Anju

2020

krj

View full text Add to dashboard Cite

Fish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a good source of protein and other elements for the maintenance of healthy body. Salting and drying is an ancient and simple method to preserve fish and in India about 17% of the total catch is beingused for salting and drying. The present investigation was aimed to analyse the presence of osmotolerant microbes in the dry fishes. The commercially important marine edible salted dry fishes were collected from the study area Pallam. Four common edible dry fishes like (Nethili, Sardines, Ribbon fish and Prawn) wereselected for the screening of microbial population. The highest TFC value was reported in Sardine and Ribbon fish (5103) than the other fishes like Netthili and Prawn (4103 and 2103). The moisture content was higher (45%) in Prawn followed by Ribbon fish (40%), Sardines (29%), Netthili (26%). In this study,Prawn had high moisture content (45%) and high microbial load (5.3104 cfu/g). Total five fungal species were isolated from the selected dried fishes. The result of isolation of human pathogens such as Salmonella and Vibrio identified from the selected dry fish samples. The nutritive value of raw fish in found to be good.The sensory characteristics such as colour, odor, texture, insect infestation showed that the Sardine and Prawn was good in quality, while the netthili had decreased the quality. The study showed that salted and sundried fishes sold in study area are contaminated with pathogenic bacteria and fungal agents. Spoilage ofdried fish products was found and this might be due to unhygienic handling of the fisher folks, improper processing and unhygienic vendors and vending areas.

show abstract

Section: Pathogenic Bacteriasupporting

confidence: 93%

Screening of osmotolerant micro organisms in the dried salted fish sold in kanyakumari district, tamilnadu

Kensa

Anju

2020

krj

View full text Add to dashboard Cite

show abstract

“…After nine months, a significant (P < 0.05) decrease in pH to 6.22 ± 0.10 was observed. Gandotra et al (2012) investigated the effect of low temperature (-12±2°C) preservation on the chemical and microbial profile of fish muscle (Labeorohita). The study result revealed that-the proximate composition decreased significantly (P < 0.05) and the microbial count increased gradually throughout the storage period.…”

Section: Discussionmentioning

confidence: 99%

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Hossain

Shikha

Akter

2018

J Bangladesh Agric Univ

View full text Add to dashboard Cite

There is relation between nutritional composition of fish products and storage conditions. The present study was designed to prepare pickle from dorsal muscle and whole Thai pangus (Pangasianodon hypophthalamus) fish muscle by using different types of food additives and to observe the changes in the nutritional composition, pH and bacterial load of fish pickle during 60 days of storage at refrigeration temperature (5° to 8°C). Mustard oil and soybean oil were used for preparing fish pickle. The quality of fish pickles prepared with either mustard oil or soybean oil, was stable and remained good even after 60 days of storage at refrigeration temperature (5° to 8°C). No bad smell was produced in the pickles. The changes in nutritional composition occurred at this temperature but the rate was slow. Moisture, protein, lipid and pH value decreased as days passed but ash content increased. In case of pickle prepared using soybean oil deterioration rate was higher than the pickle prepared using mustard oil. Bacterial load was higher in soybean oil pickle and also the pickle prepared from whole fish muscle. At this low temperature, bacterial load increased but the rate was slower. Therefore, at refrigeration temperature(5° to 8°C) the pickle remain in acceptable condition quite longer, might be more than 60 days.

show abstract

“…According to Laycock & Reigier (1970), the acceptable limit of TBC is 1.0×10 7 cfu/g in fish sample. According to the above statement all the samples showed acceptable limit of TBC both at 0 0 and 4 0 C. Same increasing trend of bacterial count was also reported by Gandotra et al (2012a) The total mould count (TMC) was significantly lower than total bacterial count (TBC). The numbers of mould colonies were found only upto 7 days both at 0 0 and 4 0 C. It was found that total mould count gradually declined in all samples and this count was lowest in irradiated sample compare to other two samples (Table 2).…”

Section: Resultsmentioning

confidence: 59%

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Sheuty

Kamrujjaman

Islam

et al. 2018

Jahangirnagar Univ. J. Biol. Sci.

View full text Add to dashboard Cite

Shelf-life of potassium sorbate (2%) and gamma irradiation (2kGy) treated Hilsa shad (Tenualosa ilisha) were determined after storing at 0 o C and 4 o C for a period of upto 35 days. Organoleptic evaluation showed that control, potassium sorbate treated and irradiated samples remained acceptable upto 21, 28 and 35 days of storage periods respectively at 0 0 C. Whereas, the same samples remained acceptable upto 7, 14 and 21 days of storage respectively at 4 0 C. Tyrosine and pH of fish flesh increased with the increasing of storage periods in all samples but, this increasing trend was somewhat lower in irradiated sample compare to other samples. Microbial assessment showed the best results in case of irradiated sample and remained within the acceptable limit.

show abstract

Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita(HamBuch)

Cited by 43 publications

References 28 publications

Screening of osmotolerant micro organisms in the dried salted fish sold in kanyakumari district, tamilnadu

Screening of osmotolerant micro organisms in the dried salted fish sold in kanyakumari district, tamilnadu

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Contact Info

Product

Resources

About