Velankar, N K (1956) The bacterial flora, trimethylamine and total volatile nitrogen of fish Muscle at 3°c. Indian Journal of Fisheries, 3 (2). pp. 261-268.
![[img]](http://eprints.cmfri.org.in/style/images/fileicons/application_pdf.png)
|
PDF
Article_04.pdf Download (181kB) |
Abstract
Storage in ice is widely employed as a means of preservation for short durations prior to marketing of fish in the fresh condition. The use of special ices treated with antibiotics for enhancing the period of preservation is under experimentation in different countries. In this connection it is necessary to have some knowledge of the bacteria which are associated with fish at the temperatures obtaining during the storage. Further, bacteriological observations might be Useful in ascertaining the freshness of fish in storage. Various tests, including the determination of trimethylamine, which are in use at present, are not thoroughly satisfactory since opinions differ as to how far they are reliable as criteria of freshness (Tarr et al, 1939; Shewan, 1949).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | bacterial flora; trimethylamine; total volatile nitrogen; fish Muscle |
| Subjects: | Food Chemistry |
| Divisions: | CMFRI-Kochi > Physiology and Nutrition Pathology Subject Area > CMFRI > CMFRI-Kochi > Physiology and Nutrition Pathology CMFRI-Kochi > Physiology and Nutrition Pathology Subject Area > CMFRI-Kochi > Physiology and Nutrition Pathology |
| Depositing User: | Dr. V Mohan |
| Date Deposited: | 28 Jul 2010 12:13 |
| Last Modified: | 09 Sep 2015 15:13 |
| URI: | http://eprints.cmfri.org.in/id/eprint/1710 |
Actions (login required)
 |
View Item |
