Microbiological Characteristics of Prawn Pickle
418 / 90
Authors
-
Jawahar Abraham T.
Fisheries College and Research Institute
Tamil Nadu Veterinary and Animal Sciences University, Tuticorin
-
Rathnakumar K.
Fisheries College and Research Institute
Tamil Nadu Veterinary and Animal Sciences University, Tuticorin
-
Jeyachandran P.
Fisheries College and Research Institute
Tamil Nadu Veterinary and Animal Sciences University, Tuticorin
Keywords:
Prawn pickle, halophiles, anaerobesAbstract
Microbiological characteristics of prawn pickle stored at ambient temperature (30±2oC) was studied. In prawn pickle with a pH around 4.75, the total viable count decreased by more than 90% in first 60 days of storage and thereafter ranged between 102 and 103 g '1 . Lactic acid bacteria, coliforms, Staphylococcus aureus, Salmonellae, Vibrios and Clostridium perfringens were not encountered. Anaerobic spore formers and anaerobic gas producers count increased with the storage period. The prawn pickle contained salt and acid toleant groups of bacteria at the end. The product did not show any visible signs of spoilage for a period of 270 days.Downloads
Download data is not yet available.
Downloads
Submitted
2012-09-10
Published
2025-06-10
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
T., J. A., K., R., & P., J. (2025). Microbiological Characteristics of Prawn Pickle. Fishery Technology, 33(2). https://doi.org/10.56093/ft.v33i2.23624
