Control of microbiological quality and shelf-life of catfish (Clarias gariepinus) by chemical preservatives and smoking

Journal of Applied Bacteriology

Volumn 80, Issue 5, 1996, Pages 465-470

  Efiuvwevwere, B J O ^a  

^a UNIVERSITY OF PORT HARCOURT   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; BENZOIC ACID; POTASSIUM; POTASSIUM SORBATE; QUALITY CONTROL;

CHEMICAL CHARACTERISTIC; CHEMICAL PRESERVATIVES; CLARIAS GARIEPINUS; MICROBIOLOGICAL CHARACTERISTICS; MICROBIOLOGICAL QUALITY; ORGANOLEPTIC CHARACTERISTICS; POTASSIUM SORBATES; QUALITY LIFE; SHELF LIFE; SODIUM BENZOATE;

ASPERGILLUS;

SORBATE POTASSIUM;

ARTICLE; CONTROLLED STUDY; FOOD CONTROL; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; NONHUMAN; SMOKING;

EID: 0030000167     PISSN: 00218847     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1996.tb03244.x     Document Type: Article

References (20)

1. Afolabi, O.A., Arawomo, O.A. and Oke, O.L. (1984) Quality changes of Nigerian traditionally processed fresh water fish species. I. Nutritive and organoleptic changes. Journal of Food Technology 19, 333-340.
2. Ames, G., Clucas, I. and Paul, S.S. (1991) Post-harvest losses of fish in the tropics. Report of the National Resources Institute. Chatham : National Resources Institute.
3. Anon. (1980) Microlnal Ecology of Foods, Vol. II, Food Commodities. New York : Academic Press.
4. Chichester, D.F. and Tanner, F.W. (1972) Anti-microbial food additives. In Handbook of Food Additives, 2nd edn, Vol. 1, ed. Furia, T.E. Cleveland, OH : CRC Press.
5. Duncan, D.B. (1955) Multiple range and multiple F tests. Biometrics 11, 1-12.
6. Efiuvwevwere, BJ.O. and Iweanoge, H.A. (1991) Microbiological and physicochemical quality of various tissue types of fresh and potassium sorbate treated and untreated smoked mullet (Mugil cephalus). World Journal of Microbiology and Biotechnology 7, 562566.
7. Eklund, T. (1989) Organic acids and esters. In Mechanisms of Action of Food Preservation Procedures ed. Gould, G.W. London : Elsevier Applied Science.
8. FAO (1981) The prevention of losses in cured fish. FAO Fish Technical Paper No. 219. Rome: Food and Agriculture Organisation.
9. Gelman, A., Khanin, J., Cherviniski, M. and Ben-Yami, M. (1985) Utilisation of stocked silver carp (Hypophthalmicthys molitrix -cal.) through smoking. Bamidgeh 37, 77-98.
10. Harrigan, W.F. and McCance, M.F. (1976) Laboratory Methods in Food and Dairy Microbiology, 2nd edn. London : Academic Press.
11. Hocking, A.D. (1988) Moulds and yeasts associated with food of reduced water activity : ecological interactions. In Food Preservation by -Moisture Control ed. Seow, C.C. London : Elsevier Applied Science.
12. ICMSF (International Commission on Microbiological Specifications for Foods) (1986) Microorganisms in Foods 2, Sampling for Microbiological Analysis. Principles and Specific Applications, 2nd edn. Oxford : Blackwell Science.
13. Jay, J.M. (1986) Modern Food Microbiology, 3rd edn. New York: van Nostrand Co.
14. Okafor, N. and Nzeako, B.C. (1985) Microbial flora of fresh and smoked fish from Nigerian fresh water. Food Microbiology 2, 71-75.
15. Pedrosa-Menabrito, A. and Regenstein, J.M. (1990) Shelf-life extension of haddock in carbon dioxide-oxygen atmospheres with and without potassium sorbate. Journal of Food Quality 5, 285-300.
16. Samson, R.A. and Van Reenen-Hoekstra, E.S. (1988) Introduction to Food-borne Fungi, 2nd edn. Baarn : Centraalbureau voor Schimmelcultures.
17. Sneath, P.H.A., Mair, N.S., Sharpe, M.E. and Holt, J.G. (1986) Bergey 's Manual of Systemic Bacteriology, Vol. 2. Baltimore : Williams and Wilkins.
18. Speck, M.L. (1984) Compendium of Methods for the Microbiological Examinations of Foods, 2nd edn. Washington, DC : American Public Health Association.
19. Uraih, N. and Ogbadu, L. (1982) Influence of woodsmoke on aflatoxin production by Aspergillusflavus. European Journal of Applied Microbiology and Biotechnology 14, 51-53.
20. Valdimarsson, G. and Gudbjornsdottir, B. (1984) The microbiology of stockfish during the drying process. Journal of Applied Bacteriology 57, 413-421.