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Experimental preservation of fish in aureomycin ice

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Title Experimental preservation of fish
in aureomycin ice
Not Available
 
Creator Kamasastri,P V
Velankar,N K
 
Subject fish preservation
aureomycin ice
 
Description Not Available
Exploratory work carried out in Canada during the last decade on the
comparative value of several chemicals and antibiotics in delaying fish
spoilage has indicated the possibility of increasing the storage life of iced
fish by incorporating trace quantities of antibiotics in the ice (Tarr et al,
1950; Boyd etal, 1953; Gillespie et al, 1955). Among the antibiotics
tried so far aureomycin gave most encouraging results, according to the
Canadian workers, who employed mainly the bacterial microscopic count
for objective evaluation of the quality of fish in storage. These workers
reported aureomycin to be effective at levels of 1 to 2 p.p.m. Velankar
(1957) who examined the effect of aureomycin on the growth of a number
of bacterial species isolated from marine sources, i.e., sea-water, marine mud,
plankton, fresh and spoiling sea-fish, found that at the level of 2 p.p.m.
aureomycin delayed growth in 40%, while at the level of 5 p.p.m. growth
was delayed in the case of 70%, of the bacteria. Work reported from the
Torry Research Station, Aberdeen, based on bacteriological, chemical and
organoleptic examination of the fish also indicates that a concentration of
5 p.p.m. of aureomycin in the ice is necessary for increasing the storage life
significantly (Ingram et al., 1956). The use of different species of fish,
and also different criteria for assessing the state of preservation of the fish
in storage, in the investigations of the Canadian and British workers probably
explain the different findings.
Not Available
 
Date 2021-08-02T10:04:25Z
2021-08-02T10:04:25Z
1958
 
Type article
Article
 
Identifier Not Available
Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/52276
 
Language English
 
Relation Not Available
Not Available
 
Publisher CMFRI/ICAR