Record Details

The bacterial flora, trimethylamine and total volatile nitrogen of fish Muscle at 3°c.

CMFRI Repository

View Archive Info
 
 
Field Value
 
Relation http://eprints.cmfri.org.in/1710/
 
Title The bacterial flora, trimethylamine and
total volatile nitrogen of fish
Muscle at 3°c.
 
Creator Velankar, N K
 
Subject Food Chemistry
 
Description Storage in ice is widely employed as a means of preservation for short
durations prior to marketing of fish in the fresh condition. The use of special
ices treated with antibiotics for enhancing the period of preservation is under
experimentation in different countries. In this connection it is necessary
to have some knowledge of the bacteria which are associated with fish at the
temperatures obtaining during the storage. Further, bacteriological observations
might be Useful in ascertaining the freshness of fish in storage. Various
tests, including the determination of trimethylamine, which are in use at present,
are not thoroughly satisfactory since opinions differ as to how far they
are reliable as criteria of freshness (Tarr et al, 1939; Shewan, 1949).
 
Publisher CMFRI/ICAR
 
Date 1956
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/1710/1/Article_04.pdf
Velankar, N K (1956) The bacterial flora, trimethylamine and total volatile nitrogen of fish Muscle at 3°c. Indian Journal of Fisheries, 3 (2). pp. 261-268.