Microbial Profiles of Non-Irradiated and Irradiated Semi-dried Fish
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Authors
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Vinh P.Q.
Food Technology Division
Bhabha Atomic Research Centre
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Alur M.D.
Food Technology Division
Bhabha Atomic Research Centre
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Nair P.M.
Food Technology Division
Bhabha Atomic Research Centre
Keywords:
Semi-dried fish, microbiological evaluation, gamma radiation preservation.Abstract
Semi-dried non-irradiated anchovies (Anchoviella commersoni), initially exhibited the presence of Micrococcus (15%), Bacillus (60%) and Staphylococcus (20%) microflora. On the other hand, Bombay duck (Harpodon nehereus) and Vietnam scads (Alepes mate) were found to be contaminated predominantly by Bacillus and Staphylococcus sp. respectively. Irradiation (3 kGy) of semi-dried anchovies resulted in modification of microbial composition which comprised of Bacillus (50%) and Staphylococcus (50%), while microflora of semi-dried irradiated Bombay duck consisted of Bacillus sp. only. These results suggested that irradiation of semi-dried fish resulted in the elimination of Micrococcus leaving the survivors belonging to Bacillus sp. and Staphylococcus sp.Downloads
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Submitted
2012-09-07
Published
2025-06-10
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
P.Q., V., M.D., A., & P.M., N. (2025). Microbial Profiles of Non-Irradiated and Irradiated Semi-dried Fish. Fishery Technology, 33(2). https://doi.org/10.56093/ft.v33i2.23583
