Chilled storage of Malaysian fishballs and hazards and CCP analyses
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trừu tượng
Fishballs from six local factories were stored at 5°C for 1, 2, 3, 4, 7 and 10 days. There were no changes in texture at 3 days of storage but bacterial spoilage rendered the fishballs unacceptable by the fourth day. Most of the bacteria were non-halophilic. The main genera isolated were Aerococcus, Acinetobacter, Pseudomonas, Staphylococcus, Corynebacterium, Micrococcus, Streptococcus, and Enterobacteria. Hazards and critical control points have been identified at various stages of fishball processing.
Suggested Citation
Yu, S. Y., & Lee, C. C. (1997). Chilled storage of Malaysian fishballs and hazards and CCP analyses. In K. K. Hooi, L. K. Low, & P. Y. Lim (Eds.), Proceedings of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Singapore, 29 October - 1 November 1996 (pp. 120-123). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.