Effect of psychrophilic bacteria to estimate fish quality.

摘要

Growth of psychrophilic microorganisms in chilled sea foods is significant, but its measurement has limited use in shelf-life studies, because acceptability limits do not exist. In this study, pH, total volatile basic N (TVB-N), trimethylamine N (TMA-N), total mesophilic and psychrophilic aerobic bacteria analyses were used to estimate the shelf life of cold stored (4 +or- 1 degrees C) fish. Shelf life of horse mackerel was found to be 1 day, while cod and anchovy spoiled on the 2nd day, and rainbow trout spoiled on the 3rd day of storage. Total mesophilic aerobic bacteria counts did not reveal the occurrence of spoilage, but psychrophilic aerobic bacterial counts were around 6 log cfu/g when spoilage occurred. Results suggest that estimation of psychrophilic microorganisms gives better shelf-life estimation of chilled fish than measurement of mesophilic bacteria and that 6 log cfu/g could be accepted as the acceptability limit.