Spoilage of common carp (Cyprinus carpio) and gourami (Osphronemus gourami) under commercial handling conditions

This study evaluated the spoilage pattern of common carp (Cyprinus carpio) and gourami (Osphronemus gourami) under commercial handling conditions in the tropics. Batches of both fish species were held at ambient temperatures (26 degrees to 32 degrees C, 80-96 percent RH) and other batches were store...

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Bibliographic Details
Published inJurnal Penelitian Pasca Panen Perikanan (Indonesia) no. 64
Main Authors Anggawati, A.M, Indriati, N, Heruwati, E.S
Format Journal Article
LanguageEnglish
Published 1990
Subjects
AEROMONAS
ALMACENAMIENTO
ANALISIS MICROBIOLOGICO
ANALISIS ORGANOLEPTICO
ANALYSE MICROBIOLOGIQUE
ANALYSE ORGANOLEPTIQUE
BACTERIA
CORYNEBACTERIUM
CRECIMIENTO
CROISSANCE
CYPRINUS
DETERIORATION
DETERIORO
ENFRIAMIENTO
ENTEROBACTERIACEAE
INDUSTRIA DEL PESCADO
INDUSTRIE DU POISSON
MANIPULACION
MANUTENTION
OSPHRONEMUS
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
REFROIDISSEMENT
STOCKAGE
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
VIBRIO
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Summary:This study evaluated the spoilage pattern of common carp (Cyprinus carpio) and gourami (Osphronemus gourami) under commercial handling conditions in the tropics. Batches of both fish species were held at ambient temperatures (26 degrees to 32 degrees C, 80-96 percent RH) and other batches were stored at 10 degrees C for 4 days prior to keeping them at ambient temperatures until they were spoiled. The latter handling method simulates the improper chilling commonly practiced during fish transportation from production area to consumers. Judged from the organoleptic scores of raw and cooled fish, the shelflife of common carp held at ambient was 2 h, while that of gourami was 23h. Improper chilling storage prior to keeping fish at ambient temperatures, on the other hand, resulted in the shelf-life of common carp and gourami to a total of 111h and 114h (4 days at 10 degree C plus 15h and 18h subsequent storage at ambient temperatures), respectively. Gills condition and fish odor were the two parameters which rapidly deteriorated. Chilling storage apparently suppressed the mesophilic bacterial growth and prevented the formation of TVB on fish. The predominant bacterial flora of common carp and gourami initially was Aeromonas. As spoilage advanced, there was overgrowth of Enterobacteriaceae, Vibrio and Corynebacter
Bibliography:9600455
Q03
J14
ISSN:0216-8316