APPENDICES Appendex I: Freshness rat<strong>in</strong>gs us<strong>in</strong>g the quality assessment scheme used to identify the quality <strong>in</strong>dex demerit score (Larsen et al. 1992). Quality parameter General appearance 83 Character Score (ice/seawater) 0 1 2 3 Sk<strong>in</strong> Bright, sh<strong>in</strong><strong>in</strong>g Bright Dull Bloodspot on gill cover None Stiffness Stiff, <strong>in</strong> rigor mortis Small, 10- 30% Elastic Big, 30- 50% Firm Belly Firm Soft Belly burst Smell Fresh, Eyes Clarity Clear Shape Normal seaweed/metallic Gills Colour Characteristic, Sum of scores red Smell Fresh, seaweed/ metallic, rancid Neutral Cloudy Pla<strong>in</strong> Faded, discoloured Neutral Musty/sour Sunken Sweaty/slig htly m<strong>in</strong>imum 0 <strong>and</strong> maximum 20 rancid Very big, 50- 100% Soft Stale meat/rancid Sour st<strong>in</strong>k/stale
Appendix II: Iron agar (IA) for total viable counts (psychrotrophic counts) <strong>in</strong>clud<strong>in</strong>g detection of black colonies (H2S), Gram et al., (1987). Ingredients/Composition 1. Peptone 20g 2. Lab lemco powder 3g 3. Yeast extract 3g 4. Ferric citrate 0.3g 5. Sodium thiosulphate 0.3g 6. Sodium chloride 5g (10g for P. Phosphoreum) 7. Agar 15g 8. 990ml distilled water Sterilize at 121 0 C/15m<strong>in</strong>utes <strong>and</strong> add 10ml (4%) filtrate, L-cyste<strong>in</strong>e is added after sterization - (5.8g cyste<strong>in</strong>e –HCL/100ml water) Appendix III: Results of iced whole <strong>Nile</strong> perch <strong>and</strong> chilled fillets A. Results of QIM scores <strong>in</strong> iced whole <strong>Nile</strong> perch GENERAL EYES (E) APPEARANCE (GA) GILLS 84 DAYS 4 7 10 13 15 20 22 26 33 GA SKIN 0,14 0,67 0,60 0,95 0,90 1,29 1,54 1,50 1,67 GA BS-GILLS 0,14 0,39 0,00 0,71 0,52 1,30 0,80 1,17 1,13 GA STIFFNESS 0,81 0,83 0,73 1,05 1,14 1,74 1,00 1,33 2,50 GA BELLY 0,52 0,39 0,20 0,52 0,86 1,31 0,61 1,00 1,08 GA SMELL 0,19 0,56 0,93 1,05 0,86 1,74 1,80 1,33 2,13 E CLARITY 0,10 0,44 0,40 0,57 0,57 0,93 0,69 1,00 1,00 E SHAPE 0,00 0,06 0,07 0,24 0,33 1,59 0,99 1,83 1,71 GILL COLOUR 0,05 0,17 0,20 0,52 0,52 0,94 1,00 1,00 1,00 GILLS SMELL 0,19 0,61 0,93 1,19 1,24 2,00 1,93 1,83 2,21 QIM QIM SCORES 2,14 4,11 4,07 6,81 6,95 12,86 10,36 12,00 14,42 B. Results of shelf life on iced whole <strong>Nile</strong> perch SPOILAGE MICRO FLORA DAYS 4 7 10 13 15 17 20 22 26 33 SSO (H2S) logcfu/g 2,75 6,20 6,25 6,53 6,15 8,38 9,29 9,49 10,54 10,55 TVC logcfu/g 4,12 6,58 6,67 7,40 7,88 8,70 9,52 9,84 11,01 10,91 Ent. logcfu/g 4,40 5,67 5,64 6,22 5,64 6,55 8,22 8,04 8,23 9,51 QIM SCORES 2,14 4,11 4,07 6,81 6,95 - 12,86 10,36 12,00 14,42 TVB mgN/100g 7,48 7,25 6,51 6,93 7,23 7,52 6,93 8,60 11,99 16,80
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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
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Table 6: Cardinal temperature for m
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is insufficient for good quality an
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which are posing difficulties in de
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Vibrionaceae at higher temperatures
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3 MATERIALS AND METHODS 3.1 STUDY A
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3.2.1.2 Phase I- trial 2: Sediments
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- Page 69 and 70: etween 15-20 days (2-3 weeks). Henc
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- Page 81 and 82: REFERENCES Adams M. R. and Moss, M.
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- 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: Zeng, Q. Z., Thorarinsdottir K.A.,
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