PRESERVATION OF FISH BY FREEZING AND GLAZING 1. BACTERIOLOGY OF FRESH, FROZEN AND GLAZED FISH

Abstract

Microbiological investigation of fresh and frozen fishes such
as pomfret, surmai and mackerel was carried out under various
conditions of preservation. Glazing, block-freezing and preservation
in gunny bag were effected. Determination of bacterial load and
isolation, identification and classification of the resistant bacteria
were niade. Spore-formers of Subtilis mesentericus group were
found to be resistant to freezing as well as glazing by ascorbic acid,
citric acid and sodium nitrite except a mixture of sodium chloride
and glucose. Bacterial load was reduced to a good extent and
maintained low till the end of frozen storage period.