The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects
The total aerobic viable plate counts (TPCs) of skin, gills and intestine of newly caught oil sardine (Sardinella longiceps) and Indian mackerel ( Rastrelliger kanagurta) at four different temperatures, namely 36 ± 1°C, 28 ± 2°C (RT), 8 ± 1°C and 1 ±1°C, are reported. The total plate count at RT of the skin of oil sardine and Indian mackerel were in the range of l0 super(3) to 10 super(7) and 10 super(4) to 10 super(6) per cm², that of gills in the range of 10 super(5) to 10 super(9) and 10 super(4) to 10 super(8) per g and that intestine in the range of 10 super(5) to 10 sueper(9) and 10 super(5) to 10 super(8) per g respectively. The TPCs were markedly affected by the incubation temperature. Incubation at 28 ± 2°C gave the highest count; at 36 ± 1°C and 8 ± 1°C, the counts decreased by nearly 1-2 log cycles from that at RT. Incubation at 1 ± 1°C registered the lowest count. The peak values for bacterial counts of these fishes occurred at different periods of the year.
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Format: | article biblioteca |
Language: | English |
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1982
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Subjects: | Biology, seasonal variations, bacteriology, Rastrelliger kanagurta, Sardinella longiceps, |
Online Access: | http://hdl.handle.net/1834/33777 |
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dig-aquadocs-1834-337772021-07-08T02:58:33Z The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects Surendran, P.K. Gopakumar, K. Biology seasonal variations bacteriology Rastrelliger kanagurta Sardinella longiceps The total aerobic viable plate counts (TPCs) of skin, gills and intestine of newly caught oil sardine (Sardinella longiceps) and Indian mackerel ( Rastrelliger kanagurta) at four different temperatures, namely 36 ± 1°C, 28 ± 2°C (RT), 8 ± 1°C and 1 ±1°C, are reported. The total plate count at RT of the skin of oil sardine and Indian mackerel were in the range of l0 super(3) to 10 super(7) and 10 super(4) to 10 super(6) per cm², that of gills in the range of 10 super(5) to 10 super(9) and 10 super(4) to 10 super(8) per g and that intestine in the range of 10 super(5) to 10 sueper(9) and 10 super(5) to 10 super(8) per g respectively. The TPCs were markedly affected by the incubation temperature. Incubation at 28 ± 2°C gave the highest count; at 36 ± 1°C and 8 ± 1°C, the counts decreased by nearly 1-2 log cycles from that at RT. Incubation at 1 ± 1°C registered the lowest count. The peak values for bacterial counts of these fishes occurred at different periods of the year. Pt. 2: Qualitative aspects. Fishery Technology, 20(1), pp. 45-52 2021-06-24T17:31:43Z 2021-06-24T17:31:43Z 1982 article 0015-3001 http://hdl.handle.net/1834/33777 en application/pdf application/pdf 89-96 http://aquaticcommons.org/id/eprint/18387 12051 2015-11-14 12:07:19 18387 Society of Fisheries Technologists, India |
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Biology seasonal variations bacteriology Rastrelliger kanagurta Sardinella longiceps Biology seasonal variations bacteriology Rastrelliger kanagurta Sardinella longiceps |
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Biology seasonal variations bacteriology Rastrelliger kanagurta Sardinella longiceps Biology seasonal variations bacteriology Rastrelliger kanagurta Sardinella longiceps Surendran, P.K. Gopakumar, K. The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects |
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The total aerobic viable plate counts (TPCs) of skin, gills and intestine of newly caught oil sardine (Sardinella longiceps) and Indian mackerel ( Rastrelliger kanagurta) at four different temperatures, namely 36 ± 1°C, 28 ± 2°C (RT), 8 ± 1°C and 1 ±1°C, are reported. The total plate count at RT of the skin of oil sardine and Indian mackerel were in the range of l0 super(3) to 10 super(7) and 10 super(4) to 10 super(6) per cm², that of gills in the range of 10 super(5) to 10 super(9) and 10 super(4) to 10 super(8) per g and that intestine in the range of 10 super(5) to 10 sueper(9) and 10 super(5) to 10 super(8) per g respectively. The TPCs were markedly affected by the incubation temperature. Incubation at 28 ± 2°C gave the highest count; at 36 ± 1°C and 8 ± 1°C, the counts decreased by nearly 1-2 log cycles from that at RT. Incubation at 1 ± 1°C registered the lowest count. The peak values for bacterial counts of these fishes occurred at different periods of the year. |
format |
article |
topic_facet |
Biology seasonal variations bacteriology Rastrelliger kanagurta Sardinella longiceps |
author |
Surendran, P.K. Gopakumar, K. |
author_facet |
Surendran, P.K. Gopakumar, K. |
author_sort |
Surendran, P.K. |
title |
The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects |
title_short |
The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects |
title_full |
The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects |
title_fullStr |
The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects |
title_full_unstemmed |
The bacteriology of oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanagurta) caught from tropical waters off Cochin. 1 - Quantitative aspects |
title_sort |
bacteriology of oil sardine (sardinella longiceps) and mackerel (rastrelliger kanagurta) caught from tropical waters off cochin. 1 - quantitative aspects |
publishDate |
1982 |
url |
http://hdl.handle.net/1834/33777 |
work_keys_str_mv |
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