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Chilled storage of Malaysian fishballs and hazards and CCP analyses
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| dc.contributor.author | Yu, S. Y. | |
| dc.contributor.author | Lee, C. C. | |
| dc.contributor.editor | Hooi, Kok Kuang | |
| dc.contributor.editor | Low, Lai Kim | |
| dc.contributor.editor | Lim, Pang Yong | |
| dc.date.accessioned | 2019-05-27T09:11:33Z | |
| dc.date.available | 2019-05-27T09:11:33Z | |
| dc.date.issued | 1997 | |
| dc.identifier.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. | en |
| dc.identifier.isbn | 9810088639 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12066/4837 | |
| dc.description.abstract | 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. | en |
| dc.language.iso | en | en |
| dc.publisher | Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | en |
| dc.title | Chilled storage of Malaysian fishballs and hazards and CCP analyses | en |
| dc.type | Conference paper | en |
| dc.citation.spage | 120 | |
| dc.citation.epage | 123 | |
| dc.citation.conferenceTitle | 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 | en |
