Record Details


Field	Value

Title	Hydrogen sulphide producing bacteria as indicators of spoilage of freshwater fish, rohu (Labeo rohita)

Names	Rao, B.M. Khasim, D.I.
Date Issued	2009 (iso8601)
Abstract	Rohu fish procured in fresh condition were stored aerobically at ambient temperature (28-34"C) and analysed immediately (0 h) and after 2, 4, 6, 8 and 24 h. The H,S producing bacteria ( SPB) count was 2.45 log cfu/g in fresh fish and remained almost unchanged during the fll'St 2 h of storage (2.49 log cfu/g) and the.reafter showed a rapid increase reaching 4.40 log cfu/g after 8 h and 6.10 log cfulg after 24 h of storage. During storage between 4 and 8 h which can be considered as the intermediate stage of spoilage of rohu, the SPB counts showed a sharp increase from 3.1 (4 h) to 4.4 (8 h) log cfu/g. H SPB count of more than 3 log cfulg appears to be the separating line between freshness (0 to 2 h) and loss of freshness (>4 h) in rohu. SPB were present in the mucus of rohu and their levels increased during storage. HzSPB appears to be a suitable indicator to detect spoilage in rohu and the use of skin mucus as a non-invasive sa!Ti ple to assess freshness quality appears promising.
Genre	Article
Topic	Rohu
Identifier	Journal of Food Science and Technology 2009: 46(4), 377-379

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