Microbiology and Spoilage Trail in Nile Perch (Lates niloticus), Lake ...

counts of >10log10cfu/g (SSO), >10 log10cfu/g (TVC) and >9log10cfu/g (Enterobacteriaceae)
on the skin.
The SSO counts were lower than the TVC counts at the beginning period (4 days) but after
that the difference between these counts varied only by very small margins. Even with the
high skin counts the fish still had a freshness good quality for processing after 22 days of
storage for other products preferably frozen fillets. Whereas during the fourth week of
storage in ice, the freshness of the fish was also evaluated fit for other Nile perch products
markets or final consumers but not for processing prime fresh chilled Nile perch products
for export.
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Figure 6: Changes of specific spoilage
organism (SSO), total viable counts
(TVC) and Enterobacteriaceae (Entin
whole Nile perch during storage in ice.
The overall results on QIM score, spoilage micro flora and TVB-N during shelf life study in
whole Nile perch stored in ice at 0-3 o C are shown in figures 7 and 8. Parallel trends were
observed between all the results on the spoilage micro flora and QIM score implying that
they are good quality parameters for decision making on rating freshness quality attributes
for whole Nile perch stored in ice (figure 7). However, Enteobacteriaceae counts and TVB-
N were parallel and both characterized by a constant increase during all four weeks (26-28
days) storage time (figure 8).