Citation
Yu, S. Y. and Lee, C. C.
(1995)
Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs.
Asian Fisheries Science, 8 (1).
pp. 89-93.
ISSN 0116-6514
Abstract
Fishballs from six local factories were stored at 5°C for 1, 2, 3, 4, 7 and 10 d. There were no changes in texture at 3 d 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.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Biotechnology Universiti Pertanian Malaysia |
| Publisher: | Asian Fisheries Society |
| Keywords: | Fishballs; Food storage; Bacteria |
| Depositing User: | Mohd Hafiz Che Mahasan |
| Date Deposited: | 10 Aug 2015 01:08 |
| Last Modified: | 30 Sep 2015 08:34 |
| URI: | http://psasir.upm.edu.my/id/eprint/39494 |
| Statistic Details: | View Download Statistic |
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