Study of certain strains of bacteria that cause rot and sensory qualities (Oreochromis sp.) preservation with oligochitin in combination with ice
Abstract
The study evaluated the variability of several typical rotten bacteria strains and the organoleptic quality of the pink sculptor (Oreochromis sp.), which had a length of 32±2 cm, a mass of 900±50 g/fish stored with oligochitin (1÷3 kDa) at a concentration of 1.0% combined with ice (2±10C) for a period of 24 days. The results showed that samples of pink sculpted fish stored with oligochitin (1÷3 kDa) at a concentration of 1.0% combined with ice (2±10C) had organoleptic quality maintained for 23 days, TPC reached the permissible limit for 18 days, Pseudomonas spp reached the permissible limit for 23 days, and Shewanella putrefaciens began to exceed the perceptible threshold on day 20. Compared to the control sample using only ice cold water (2±10C) for preservation, the experimental sample used oligochitin (1÷3 kDa) with a concentration of 1.0% combined with ice water (2±10C) to maintain organoleptic quality 1.77 times; TPC, Pseudomonas spp, and Shewanella putrefaciens grow 1.64, 1.78 and 1.54 times slower respectively.
