Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin, Tamil Nadu 628 008, India
*Corresponding author; E-mail: ttn_jerosh99@sancharnet.in Tel: 91(461)2322354/2340554 Fax: 91(461)2340574/2340401
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The bacterial quality of tuna (Euthynnus affinis) loins stored in ice was investigated. Samples were found to be sensorially acceptable up to 15 and 11 d, when stored in ice immediately and after a delay of 6 h, respectively Total bacteria in samples ranged from 104 to 107 cfu g−1 and psychrotrophs from 0 to 106 cfu g−1. Total lactics were 101 to 103 cfu g−1 and histamine formers 102 to 103 cfu g−1. Total coliforms decreased from MPN 348 g−1 to zero. Anaerobic sulphite reducers did not show any particular trend in both the samples.
Bacterial quality, tuna loins, ice, storage, psychrotrophs, coliforms, histamine formers
