Volume No. 7 Issue No.: 4A Page No.: 1484-1488 April-June 2013

 

EFFECTS OF CHILLIES MARINADE ON THE MICROBIOLOGICAL QUALITY OF INDIAN MACKEREL (Rastrelliger kanagurta) AT CHILLED STORAGE

 

Karim Ulfah Nurul

Department of Fisheries Science, Faculty of Fisheries and Aqua Industry,
University Malaysia Terengganu (MALAYSIA

 

Received on : December 05, 2012

 

ABSTRACT

 

Mackerel fillet were vacuum-packed and subjected to chillies marinades as treated samples and left untreated as controls. Bacteria numbers and species diversities in all samples that were stored in iced storage at 4°C for up to 16 days were studied. Results showed that numbers of total aerobic bacteria in treated mackerel were significantly (p<0.05) lower than in untreated mackerel by 2 log10 CFU/g in all samplings. At the initial day, the bacterial counts in untreated samples increased gradually (p<0.001) from 5.82 log10CFU/g to reach 8.27 log10CFU/g after 16 days of chilled storage. Meanwhile a steady increased of bacteria counts in marinades mackerel showed from 4.36 log10CFU/g at 0 day to 7.37 log10CFU/g after 16 days of storage. Similar results were found in anaerobic and psychrotrophic bacteria count. Analysis of the bacterial flora revealed 4 different classes within the bacterial communities. The majority were Gram positive bacteria, with Bacillus sp. dominated by 33 %. This followed by Streptococcus, Staphylococcus and Lactobacillus, Clostridium or Actinomycetes by 17 % respectively in untreated samples. In addition, gram negative bacteria colonies representing 17 % in untreated samples. Marinating the mackerel eliminates the Gram negative bacteria. Treated samples were dominated by the gram positive bacteria presenting Coryneforms, Bacillus sp. and Micrococcus of 57 %, 29 % and 14 %, respectively. Raw Indian mackerel reach the limit of acceptability of 107 CFU/g at day 3 meanwhile the marinated samples extend the shelf-life up to 14 days of chilled storage.

 

Keywords : Microbiology quality, Indian mackerel, Chilled storage, Chilies marinades, Actinomycetes

 

 

BACK