Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C
Agriculture, Forestry and Fisheries
Volume 7, Issue 1, February 2018, Pages: 36-38
Received: Sep. 5, 2017; Accepted: Sep. 26, 2017; Published: Mar. 5, 2018
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Authors
Afshin Fahim, Department of Fish Processing Research / Iranian Fisheries Science Research Institute, Inland Waters Aquaculture Research Center, Agricultural Research Education and Extension Organization (Areeo), Bandar Anzali, Iran
Ali Asghar Khanipour, Department of Fish Processing Research / Iranian Fisheries Science Research Institute, Inland Waters Aquaculture Research Center, Agricultural Research Education and Extension Organization (Areeo), Bandar Anzali, Iran
Ghorban Zare Gashti, Department of Fish Processing Research / Iranian Fisheries Science Research Institute, Inland Waters Aquaculture Research Center, Agricultural Research Education and Extension Organization (Areeo), Bandar Anzali, Iran
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Abstract
Beluga caviar processed microbial spoilage index changes (Huso huso) under the temperature of -2°C for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4±0.14 CFU/g at the time of production to 3.1±0.14 CFU/g, The microorganisms coliform from 2.1±0.14 during the production to 1.3±0.14 and the cooling microorganisms from 2.8±0.14 to 1.6±0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of -2°C, processed caviar is still away and will be accepted limit.
Keywords
Processed Caviar, Beluga, Microorganisms Total Count, Coliform Microorganisms
To cite this article
Afshin Fahim, Ali Asghar Khanipour, Ghorban Zare Gashti, Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2°C, Agriculture, Forestry and Fisheries. Vol. 7, No. 1, 2018, pp. 36-38. doi: 10.11648/j.aff.20180701.15
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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