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dc.contributor.authorYu, S. Y.
dc.contributor.authorLee, C. C.
dc.contributor.editorHooi, Kok Kuang
dc.contributor.editorLow, Lai Kim
dc.contributor.editorLim, Pang Yong
dc.date.accessioned2019-05-27T09:11:33Z
dc.date.available2019-05-27T09:11:33Z
dc.date.issued1997
dc.identifier.citationYu, 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.en
dc.identifier.isbn9810088639
dc.identifier.urihttp://hdl.handle.net/20.500.12066/4837
dc.description.abstractFishballs 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.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleChilled storage of Malaysian fishballs and hazards and CCP analysesen
dc.typeConference paperen
dc.citation.spage120
dc.citation.epage123
dc.citation.conferenceTitleProceedings of the Seminar on the Advances in Fish Processing Technology in Southeast Asia in Relation to Quality Management, Singapore, 29 October - 1 November 1996en


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