Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C

Abstract

Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of-2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of-2°C, processed caviar is still away and will be accepted limit.