Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs

Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs

Fishballs from six local factories were stored at 5°C for 1, 2, 3, 4, 7 and 10 d. There were no changes in texture at 3 d of storage but bacterial spoilage rendered the fishballs unacceptable by the fourth day. Most of the bacteria were non-halophilic. The main genera isolated were Aerococcus, Acine...

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Bibliographic Details
Main Authors: Yu, S. Y., Lee, C. C.
Format: Article
Language:English
Published: Asian Fisheries Society 1995
Online Access:http://psasir.upm.edu.my/id/eprint/39494/
http://psasir.upm.edu.my/id/eprint/39494/1/Effect%20of%20storage%20at%205%C2%B0C%20on%20the%20bacterial%20flora%20and%20physical%20properties%20of%20Malaysian%20fishballs.pdf

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