COMPARATIVE ASSESSMENT OF MICROBIAL LOAD OF RAW FISH MUSCLE (LABEO ROHITA) SUBJECTED TO VARIOUS PRESERVATION TECHNIQUES
Roopma Gandotra, Sunakshi Sharma* and Vaini Gupta
The present study was aimed to determine the influence of different preservation methods viz. refrigeration at -12±2⁰C (G-I); freezing at -20±2⁰C (G-II); sun drying (G-III) and oven drying (G-IV) on the microbial profile of raw Labeo rohita muscle for a period of 7 weeks. The results revealed that after 7 days of storage,the microbial load increased gradually in all the preserved samples. The increase was found in the following trend i.e. G-IV
Keywords: 12±2?C, -20±2?C, sun drying, oven drying, microbial analysis, Labeo rohita.
[Full Text Article]