Chemical and Microbiological Quality of Dry Fish from Kakinada
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Authors
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Prasad M.M.
Kakinada Research Centre ofCentral Institute of, Fisheries Technology
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Panduranga Rao C.C.
Kakinada Research Centre of Central Institute of Fisheries Technology
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Gupta S.S.
Kakinada Research Centre of Central Institute of Fisheries Technology
Abstract
Chemical and microbiological qualities of 75 samples of dry fish from local markets were studied. In most of the samples, moisture content was found to be higher and salt content lower as compared with ISI specifications for cured dried fish. Potential pathogens, Escherichia coli and coagulase positive staphylococci, were isolated from some of the samplesDownloads
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Submitted
2012-10-05
Published
2025-06-10
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Articles
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Copyright rests with the Society of Fisheries Technologists (India).How to Cite
M.M., P., C.C., P. R., & S.S., G. (2025). Chemical and Microbiological Quality of Dry Fish from Kakinada. Fishery Technology, 31(1). https://doi.org/10.56093/ft.v31i1.24168
