| Titles |
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English :
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Role of Clostridium perfringens in chemical changes in fish during salting.
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Arabic :
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دور الكلوستريديم برفرنجنز فى التغيرات الكيميائية فى الأسماك أثناء التمليح
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| Abstract |
Fifty samples of salted fish were collected from markets of Cairo, Giza and Tanta Cities. The mean anaerobic and C. perfringens counts of market samples were 2.6 x 103 and 3.9 x 102, respectively. While the mean pH value, TVB-N and histamine levels were 6.43, 26.74 mg % and 8.25 mg % respectively. The experimental contamination of salted fish with C. perfringens was studied for total anaerobic count, C. perfringens, pH value, TVB-N and histamine during first, second and third week of salting. The TVB-N and histamine levels (mg %) were (28, 31.6), (40.3, 39.3) and (54.3, 52.3) respectively after first, second and third week. There was direct correlation between the C. perfringens, TVB-N and histamine level in salted fish. The role of C. perfringens in chemical changes of salted fish was studied.
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| Publication year |
2001
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| Availability location |
مكتبة معهد بحوث صحة الحيوان 7ش نادى الصيد- الدقى 0
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| Availability number |
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| Organization Name |
Animal Health Research Institute (AHRI)
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| City |
بنى سويف
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| serial title |
مجلة بنى سويف الطبية البيطرية
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| Department |
Bacteriology
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| Author(s) from ARC |
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| Agris Categories |
Food processing and preservation
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AGROVOC
TERMS |
Brining.
Chemical composition.
Clostridium perfringens.
Egypt.
Fish.
Microbiological analysis.
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| Publication Type |
Journal
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