Control of fungal growth on smoked herring (Sardinella sp.) by Cladosporium fulvum Cooke
1994
Vera Sabariah
A study was conducted to evaluate the effect of various levels of Cladosporium fulvum growth medium on the mold count and quality of smoked herring (Sardinella sp.). Smoked herring treated with 100 percent C. fulvum growth medium had the lowest mold count during the first day and 7th day of storage. However, it gradually increased from 14 days up to 35 days. C. fulvum growth medium changed the original color of smoked herring from golden brown to dark purple, and the natural aroma from pleasant to offensive moldy odor. It is recommended that further studies be conducted to reduce undesirable color and odor brought about by addition of the growth medium
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