Microbiological quality of fish meat
2006
Kacaniova, M.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic) | Petrova, J.
In the microbiological analyses we observed on the 90 samples of Rainbow troth, which was determined to three groups. In the first group was control, the second we applied 5% sodium lactate on the meat, the third group we applied 2% acid lactate on the meat. The all samples was storaged on the anaerobical conditions with same temperature 0 deg C during 28 days. Microbiological quality fish meat we carried out in the different time taking (December, May, Jun, September). In the experiments the coliforms bacteria, counts of mesophilic anaerobic sporulating bacteria, total number of bacteria and Vibrio parahaemolyticum. In the fish samples treatment 2% acid lactate was counts of microorganisms lower compared to treatment 5% sodium lactate and control treatment.
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Эту запись предоставил Slovak University of Agriculture in Nitra