Publisher: Nofima AS
Number of pages: 14
International Standard Numbers:
Open Access: green
Microbial growth is believed to influence on the characteristic smell and taste of stockfish, but may also lead to unwanted quality reduction of the fish, such as mucoso, which is a quality error causing tissue degradiation.
The aim of this trial was to study microbial changes in stockfish during a natural drying process. Tissue samples were collected during the drying process from areas where mucoso usually occurs and from normal tissue.
Bacterial counts levelled off at about 107 per g after approximately 32 days of drying, with the highest values in samples from areas of the muscle where mucoso commonly occur. Fifteen out of 17 random isolates were identified as the genus Psychrobacter. The highest values were found in areas where mucoso usually occurs