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Study on Microbial Contents and Storage Stability of Fish (oreochromic Nilotica)

Aleya Mowlah
Institute of Nutrition and Food Science, University of Dhaka, Bangladesh

Golam Mowlah
Institute of Nutrition and Food Science, University of Dhaka, Bangladesh

Abstract/ Executive Summary:

The incidences of bacterial flora of Oreochromic nilotica both fresh and stored fish differed clearly according to the parts of the fish. The flora from the skin of fresh fish were composed mainly of Bacillus and Micrococcus while the main flora from the gill sample were Pseudononas, Aero-monas and Achromobacter. The bacterial counts from the skin was larger than the gill counts in fresh fish but these counts were increased in number in gills in fish stored at 4°C.

Keywords: Microbial contents, Storage stability, Fish

Location: Institute of Nutrition and Food Science, University of Dhaka

Start Date:

End Date:

Program Area: Socio-economic and Policy

Commodity: Fish

Objectives:

The present study was performed on the fish by assessing the microbial susceptibility and microbial growth and spoilage of the fish.

Methodology:

Fresh Tilapia (Oreociirome niioitca) were bought from New Market, Dhaka and brought to the laboratory under cool and hygienic condition. The average weight of the fish was 225 gm. The fish were stored in small sterile dishes at room temperature (27±1⁰C) and at 4°C. A small dish full of water were placed by the side of the fish to prevent the drying of their skin during the storage. Skin and gill part (8cm² in area) of the fresh sample were removed aseptically. Each sample was cut into small pieces, homogenized and transferred into test tube diluted with 0.9% NaCl solution of 9 times the weight of the samples. Serial dilution was made with the diluent (0.9%NaCI) and 0,1 ml portion of the diluted sample was placed on a plate of nutrient agar medium (DIFCO) polypeptons 10.0 gm, DIFCO beef extract 3.0 gm, DIFCO yeast extract 3,0 gm, NaCl 1.6 gm, KCl 2.0 gm. MgS0₄ 2H₂0 0.6 gm, CaCl₂2H₂0 0.3 gm, NaCl 1.6 KCI 2.0 gm, glucose 5.0 gm and agar 15.0 gm, dissolved in 1000 ml distilled water and pH was adjusted to 7.2 and spread on the plate using a bent glass rod. The lots of plates each composed of duplicate plates from serial dilutions were set up. The growth of the microflora were studied at an incubated temperature of 35°C for 24. 48 and 72 hr to provide maximum time for bacterial growth. At 7 and 14 days of storage duplicate fish samples were collected for examinations. Analysis of the floras were carried out by the examination of morphological and physiological characteristics according to standard scheme and the final examination was based on the schemes of Bergey's manual.

Source of Information: Bangladesh j. Nulr. Vol. 4, No. 1 Dec. 1990

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The bacterial counts from the skin was larger than the gill counts in fresh fish but these counts were increased in number in gills in fish stored at 4°C.

Knowledge Management: Journal