The bacterial flora, trimethylamine and total volatile nitrogen of fish Muscle at 3°c.

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.

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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-Cochin > Physiology and Nutrition Pathology
Subject Areas > CMFRI Brochures > CMFRI-Cochin > 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

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