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

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APPENDICES Appendex I: Freshness ratings using the quality assessment scheme used to identify the quality index demerit score (Larsen et al. 1992). Quality parameter General appearance 83 Character Score (ice/seawater) 0 1 2 3 Skin Bright, shining Bright Dull Bloodspot on gill cover None Stiffness Stiff, in 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 Plain Faded, discoloured Neutral Musty/sour Sunken Sweaty/slig htly minimum 0 and maximum 20 rancid Very big, 50- 100% Soft Stale meat/rancid Sour stink/stale
Appendix II: Iron agar (IA) for total viable counts (psychrotrophic counts) including 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/15minutes and add 10ml (4%) filtrate, L-cysteine is added after sterization - (5.8g cysteine –HCL/100ml water) Appendix III: Results of iced whole Nile perch and chilled fillets A. Results of QIM scores in iced whole Nile 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 Nile 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
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 and 80: 6.2 RECOMMENDATION 1. Similar shelf
Page 81 and 82: REFERENCES Adams M. R. and Moss, M.
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: Zeng, Q. Z., Thorarinsdottir K.A.,
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Microbiology and Spoilage Trail in Nile Perch (Lates niloticus), Lake ...

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