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

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ACKNOWLEDGEMENT I gratefully acknowledge Franklin Georgsson for his aspirated and valuable supervision for technical guidance and comments from the beginning without despairing until to the end of this work. I also wish to convey my many thanks to UNU-FTP Dr. Tumi Tomasson and Thor Heidar Asgeirsson (Directors) for offering fully scholarship. Also my thanks extends to Sigridur Kristin Ingvarsdottir for her tireless and punctuality in taking care and particularly for her excellent administration. I extend my appreciation to Mr. G. F. Nanyaro, the Director of Fisheries (Tz) for accepting my request to attend the programme. I am indebted to all NFQCL-Nyegezi and NFFI staff in particular Mr. S. A. Lukanga (NFQCL-Nyegezi – Incharge) and J. Makene (NFFI- Principal) for their support and encouragement during the research works. I am also indebted to thank the management of fish establishments in particular Tanzania fish processors Ltd, Mwanza fishing Co. Ltd, Omega fish Ltd, Nie perch fisheries Ltd and Vicfish Ltd for accepting to give samples for my studies and offering valuable assistance during my study. 71
REFERENCES Adams M. R. and Moss, M. O., (2008): Food Microbiology, Third Edition. The Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF, UK. Amlacher, E. (1961): Rigor mortis in fish. In: Amlacher, E. Editor. Fish as food. London and New York, Academic Press p. 385-409. Anonymous, (1985): Subcommittee in Microbiological Criteria; Committee on Food Production. In Food spoilage-interactions between food spoilage bacteria, Gram et al., (2002), Int. J. of Food Microbiology. (78), 79-97. Baird Parker, T. C., (2000): The production of microbiologically safe and stable foods. In Fish spoilage bacteria – problems and solutions by Gram et al., 2002. Elsevier Science Ltd. Current opinion in Biotechnology, (13), 262-266. Barile L. E, Estrada M. H., Miller A. D., Relley A., and Villadsen A., (1985): Spoilage patterns of Mackerel (Rastrelliger faughni Matsui) 2. Mesophilic versus psychrophilic fish spoilage of tropical fish. ASEAN Food J. (1), 3. In Gram et al., (1996): Microbiological spoilage of fish and fish products. Int. J. Food Microbiology, (33), 121-137. Bonilla, A.C., Sveinsdóttir, K., Martinsdóttir, E., (2006): Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control. In Press. Border P. and Norton M. (1997): Safer eating: microbiological food poisoning and its prevention. The Parliamentary Office of Science and Technology, London. Bremner, H.A. and Hallett I.C., (1985): Muscle fiber-connective tissue junctions in the blue grenadier (Macruronus novaezelandiae). A scanning electron microscope study J. Food Sci. (50), 975-980. Castro, P., Padron, J. C. P., Cansino, M. J. C., Velasquez, E. S. and Milian De Larriva, R., (2006): Total volatile base nitrogen and its use to assess freshness in Europe sea bass stored in ice. J. Food Control. (17), 245-248. Chang, K. L. B., Chang, J. J., Shiau, C. Y., Pan, B. S., (1998): Biochemical microbiological and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. Journal of Agricultural and Food Chemistry 46(2), 682-686. Chytiri, S., Chouriara, I., Savvaidis, I. N. And Kontominas, M. G., (2004): Microbiological, chemical and sensory assessment of iced whole and filleted rainbow trout. J. Food Microbiology. (21), 157-165. 72
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1 Microbiology and Spoilage Trail i
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i DECLARATION I wish to declare tha
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iii ABSTRACT The microbiological sp
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4 RESULTS..........................
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vii LIST OF TABLES TABLE 1: NILE PE
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East Africa. The lake produces a fi
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Table 1: Nile perch export processi
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1.2.1.3 Output from the study The i
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eservoir i.e. Salmonella, Shigella,
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Spoilage of food means to deprive i
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• Pseudomonas and Shewanella putr
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NH3 Ammonia amino acids and urea Ac
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According to Cornell, (1975), the p
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as well as indices of fish spoilage
Page 29 and 30: Table 6: Cardinal temperature for m
Page 31 and 32: is insufficient for good quality an
Page 33 and 34: which are posing difficulties in de
Page 35 and 36: Vibrionaceae at higher temperatures
Page 37 and 38: 3 MATERIALS AND METHODS 3.1 STUDY A
Page 39 and 40: 3.2.1.2 Phase I- trial 2: Sediments
Page 41 and 42: 3.2.3.2 Phase III - trial 2: Shelf
Page 43 and 44: • Total viable counts (TVC): Volu
Page 45 and 46: 3.3.2.1.3 Phase I - Trial 3: Whole
Page 47 and 48: 3.3.2.2.2 Phase II trial 2: Shelf l
Page 49 and 50: 4 RESULTS 4.1 PHASE I: MICROBIOLOGY
Page 51 and 52: Table 15: Pathogenic microorganisms
Page 53 and 54: The excellent freshness fish grade
Page 55 and 56: Figure 7: Changes of specific spoil
Page 57 and 58: 4.2.2.2 Chemical analysis Changes o
Page 59 and 60: Figure 14: Whole Nile perch in stai
Page 61 and 62: 21mgN/100g from days 12-15 which co
Page 63 and 64: 4.3.2.3 Establishment E3 - chilled
Page 65 and 66: The results from chilled fillets (f
Page 67 and 68: 5 DISCUSSION 5.1 PHASE I: NATURAL M
Page 69 and 70: etween 15-20 days (2-3 weeks). Henc
Page 71 and 72: the components contributing to TVB-
Page 73 and 74: ice there was only a small margin (
Page 75 and 76: (around 6 log10 cfu/g) after 12 sto
Page 77 and 78: 5.4 PRESUMPTIVE SSO There are two t
Page 79: 6.2 RECOMMENDATION 1. Similar shelf
Page 83 and 84: Doyle M. P., (1990): Pathogenic Esc
Page 85 and 86: Huss, H. H. and Larsen A., (1980):
Page 87 and 88: Liston J, (1992): Bacterial spoilag
Page 89 and 90: Ozogul, F. and Ozugul, Y., (2000):
Page 91 and 92: Zeng, Q. Z., Thorarinsdottir K.A.,
Page 93 and 94: Appendix II: Iron agar (IA) for tot
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