Effect of Delayed Icing on the Microbiological Quality of Hilsa Toli
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Authors
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Ramachandran A.
Research Centre of Central Institute ofFisheries Technology, Veraval
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Rajendra Badonia
Research Centre of Central Institute ofFisheries Technology, Veraval
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Viswanathan Nair P.G.
Research Centre of Central Institute ofFisheries Technology, Veraval
Abstract
Effect of delayed icing on the microbial quality and shelf-life of Hilsa toli was stu- died. Fish iced in rigor condition had a shelf-life of 11 days irrespective of the state of rigor. Fish procured from the landing centre had a shelf-life of only 8 days. It showed the presence of coagulase positive staphylococci, faecal streptococci and E. coli. Total bacterial count was low in all the samples and it increased after spoilage.Downloads
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Submitted
2013-03-21
Published
2025-06-09
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
A., R., Badonia, R., & P.G., V. N. (2025). Effect of Delayed Icing on the Microbiological Quality of Hilsa Toli. Fishery Technology, 27(1). https://doi.org/10.56093/ft.v27i1.28430
