Journal of National Fisheries University

PISSN : 0370-9361

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Journal of National Fisheries University Volume 61 Issue 4
published_at 2013-03

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

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
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Descriptions
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.
Creator Keywords
Fish-spoilage
Sea food
Viable count
Fish-meat
Fish-drip