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Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs


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 / Synopsis

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 09:08
Last Modified: 30 Sep 2015 16:34
URI: http://psasir.upm.edu.my/id/eprint/39494
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