Effect of Potato Tuber Extract on the Bacteriological Quality of Fish Mince

Abstract

The effect of crude potato tuber extract (PTE) on the keeping quality of fish mince at +4 and "C storage was studied with a view to retard the proteolytic activity in fish mince. There was significant reduction in trimethyl amino-nitrogen and total volatile base nitrogen levels in PTE treated sample than in control. The growth and activity of the bacteria were suppressed in fish mince by the addition of even small amounts of crude PTE. Incorporation of PTE and storage of fish mince at sub-zero and refrigerated temperatures enhanced the keeping quality of fish mince. A marked difference in the composition of bacterial flora on treatment with PTE was observed. The growth of Pseudomonas appeared to be suppressed in the treated fish mince. Vibrio spp. were the dominant flora in both samples at the end.