Traditional method of fish treatment, microbial count and palatability studies on spoiled fish
Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used naturalsolution.Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practicedby local people in Malaysia, 10 g of...
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| Format: | Article |
| Language: | English |
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Malaysian Society for Microbiology
2013-01-01
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| Series: | Malaysian Journal of Microbiology |
| Subjects: | |
| Online Access: | http://web.usm.my/mjm/issues/vol9no2/Research%202.pdf |
| _version_ | 1818136850212061184 |
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| author | Abd Aziz, N. A. Mokhtar, S. I. Paneer Selvam, A. Mokhtar, S. B. |
| author_facet | Abd Aziz, N. A. Mokhtar, S. I. Paneer Selvam, A. Mokhtar, S. B. |
| author_sort | Abd Aziz, N. A. |
| collection | DOAJ |
| description | Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used naturalsolution.Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practicedby local people in Malaysia, 10 g of spoiled fish was respectively rinsed with 100 mL of 0.1% of natural solution such as Averrhoabilimbi extract, rice rinsed water, rice vinegar, Citrus aurantifolia extract, salt, flour, and Tamarindus indica extract. Flesh of fishrinsed with rice vinegar was found to be able to reduce microbial count (CFU/mL = 0.37 X 107) more than 4.5 times whencompared to spoiled fish (CFU/mL=1.67x 107). Spoiled fish that was treated with rice vinegar was prepared into a cutlet and fried.The cutlet was subjected to palatability acceptance study by a group of residents in Palm Court Condominium, Brickfields, KualaLumpur. The palatability study from the Cronbach alpha shown that the taste have the reliability of 0.802, the aroma has thereliability of 0.888, colour with the reliability of 0.772, texture or mouth feel have reliability of 0.840 and physical structure of thecutlet is 0.829.Conclusion, significance and impact of study: Treatment of spoiled fish using rice vinegar as practice by local peopletraditionally shown a significant reduction in microbial count and the vinegar-treated fish could be developed into a product that issafe and acceptable by the consumer. |
| first_indexed | 2024-12-11T09:46:57Z |
| format | Article |
| id | doaj.art-7a933da5d94b46538c8eb17735a2c667 |
| institution | Directory Open Access Journal |
| issn | 1823-8262 2231-7538 |
| language | English |
| last_indexed | 2024-12-11T09:46:57Z |
| publishDate | 2013-01-01 |
| publisher | Malaysian Society for Microbiology |
| record_format | Article |
| series | Malaysian Journal of Microbiology |
| spelling | doaj.art-7a933da5d94b46538c8eb17735a2c6672022-12-22T01:12:31ZengMalaysian Society for MicrobiologyMalaysian Journal of Microbiology1823-82622231-75382013-01-0192135139Traditional method of fish treatment, microbial count and palatability studies on spoiled fishAbd Aziz, N. A.Mokhtar, S. I.Paneer Selvam, A.Mokhtar, S. B.Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used naturalsolution.Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practicedby local people in Malaysia, 10 g of spoiled fish was respectively rinsed with 100 mL of 0.1% of natural solution such as Averrhoabilimbi extract, rice rinsed water, rice vinegar, Citrus aurantifolia extract, salt, flour, and Tamarindus indica extract. Flesh of fishrinsed with rice vinegar was found to be able to reduce microbial count (CFU/mL = 0.37 X 107) more than 4.5 times whencompared to spoiled fish (CFU/mL=1.67x 107). Spoiled fish that was treated with rice vinegar was prepared into a cutlet and fried.The cutlet was subjected to palatability acceptance study by a group of residents in Palm Court Condominium, Brickfields, KualaLumpur. The palatability study from the Cronbach alpha shown that the taste have the reliability of 0.802, the aroma has thereliability of 0.888, colour with the reliability of 0.772, texture or mouth feel have reliability of 0.840 and physical structure of thecutlet is 0.829.Conclusion, significance and impact of study: Treatment of spoiled fish using rice vinegar as practice by local peopletraditionally shown a significant reduction in microbial count and the vinegar-treated fish could be developed into a product that issafe and acceptable by the consumer.http://web.usm.my/mjm/issues/vol9no2/Research%202.pdfSpoiled fishTraditional treatmentRice vinegar |
| spellingShingle | Abd Aziz, N. A. Mokhtar, S. I. Paneer Selvam, A. Mokhtar, S. B. Traditional method of fish treatment, microbial count and palatability studies on spoiled fish Malaysian Journal of Microbiology Spoiled fish Traditional treatment Rice vinegar |
| title | Traditional method of fish treatment, microbial count and palatability studies on spoiled fish |
| title_full | Traditional method of fish treatment, microbial count and palatability studies on spoiled fish |
| title_fullStr | Traditional method of fish treatment, microbial count and palatability studies on spoiled fish |
| title_full_unstemmed | Traditional method of fish treatment, microbial count and palatability studies on spoiled fish |
| title_short | Traditional method of fish treatment, microbial count and palatability studies on spoiled fish |
| title_sort | traditional method of fish treatment microbial count and palatability studies on spoiled fish |
| topic | Spoiled fish Traditional treatment Rice vinegar |
| url | http://web.usm.my/mjm/issues/vol9no2/Research%202.pdf |
| work_keys_str_mv | AT abdazizna traditionalmethodoffishtreatmentmicrobialcountandpalatabilitystudiesonspoiledfish AT mokhtarsi traditionalmethodoffishtreatmentmicrobialcountandpalatabilitystudiesonspoiledfish AT paneerselvama traditionalmethodoffishtreatmentmicrobialcountandpalatabilitystudiesonspoiledfish AT mokhtarsb traditionalmethodoffishtreatmentmicrobialcountandpalatabilitystudiesonspoiledfish |