冷蔵生食用生鮮魚肉の魚肉細菌数とドリップ細菌数の相関性

Viable Bacterial Counts of Fish Meat and Fish Drip under Cold Storage Condition

Creators FUKUDA Tsubasa

Creators HISHIKAWA Naomasa

Creators TAHARA Yumiko

Creators FURUSHITA Manabu

Creators SHIBA Tsuneo

Viable counts of bacteria were determined on fish-meats and -drips prepared from refrigerated packed fillets, by using nutrient agar incubated at 20℃. The numbers in the drips were always higher than the numbers on the meat. The difference was in the range from 5 folds to 31 folds when the numbers on fish meat were at the other of 107 CFU/g, and being higher when the count on fish meat exceeded 10^8 CFU/g. In a case of fish meat samples the number of bacterial of which was in the range from 10^5 to 10^8 CFU/g, the difference was from 5 folds to 51 folds.

[ISSN]0370-9361