Abstract
ABSTRACT: Effect of delayed icing on the bacteriological quality of a commercially important tropical fish, barracuda (Sphyraena barracuda), was studied. Fish obtained from the fish‐landing center of Tuticorin, India, were immediately brought to the laboratory and divided into 2 lots. One lot was immediately iced (II) and the other lot was left at ambient temperature (32 ± 2 °C) for 6 h and then iced (DI). Immediate icing extended the shelf life of barracuda by 6 d. In II fish, the total bacterial count increased from 103 to 106 colony‐forming units (CFU)/g; total lactics and total histamine formers appeared on day 7 and 3, respectively, and the total coliforms were very low. While in DI fish, total bacterial count remained at 106 CFU/g. Total lactics, total histamine formers, and total coliforms were high.
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