Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs
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, Acine...
Main Authors: | Yu, S. Y., Lee, C. C. |
---|---|
Format: | Article |
Language: | English |
Published: |
Asian Fisheries Society
1995
|
Online Access: | http://psasir.upm.edu.my/id/eprint/39494/1/Effect%20of%20storage%20at%205%C2%B0C%20on%20the%20bacterial%20flora%20and%20physical%20properties%20of%20Malaysian%20fishballs.pdf |
Similar Items
-
Effect of type of starch on the quality of fishballs
by: Yu, S. Y., et al.
Published: (1993) -
Utilization of proteins from fishball processing washwater in fish crackers (‘Keropok’)
by: Yean, Yu Swee, et al.
Published: (1994) -
The bacterial flora of abscesses in domestic animals in Selangor
by: Bahaman, Abdul Rani, et al.
Published: (1985) -
The Bacterial Flora of the Upper Respiratory Tract in Budgerigars and Peaceful Doves in Captivity
by: Liau, Chai Bong
Published: (1997) -
A preliminary study on the aerobic heterotrophic bacterial flora in giant freshwater prawn, Macrobrachium rosenbergii, hatcheries in Malaysia
by: Anderson, I.G., et al.
Published: (1989)