Microbiological and Physical Qualities of Fresh Catfish and Pla-Duk-Ra
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2011-01-24
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Journal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคาม
Abstract
This study was conducted to determine the microbiological quality eg., total plate count (TPC), yeast, mold, coliform,Escherichia coli\ -1,respectively) (p\<0.05). However, the values of TPC in wild (WP) and farmed (FP) Pla-Duk-Ra were not significantlydifferent. In contrast, coliforms andE. coli loading of both FWC and WP were at a lower level than that for both FFCand FP. Yeast loading of both FWC and WP was higher than that from both FFC and FP (p\<0.05). However, moldloading, aw and pH values of both sources were not significant (p\>0.05). TPC, coliform, E. coli and yeast loadings inboth sources decreased during storage for 84 days. Similarly, pH value decreased during storage time. There werehigh correlation between pH value and some microbial (TPC, yeast andE. coli; r = 0.80, and 0.58 and rptbis = 0.99,respectively). However,S. aureus contamination in all samples could not be detected. Therefore, the source of freshcatfish and pH value of Pla-duk-ra product on microbiological quality are still an issues.and Staphylococcus aureus and physical quality eg., water activity (aw) and pH values of freshcatfish and dry fermented catfish, Pla-duk-ra, after purchasing and during storage at 30-35 ํC for 84 days. All sampleswere purchased from a famous Pla-duk-ra production plant in Khuankanon district, Phatthalung province. The resultshowed that there were interactions between type and source of sample for TPC and yeast loading, respectively.Fresh wild catfish (FWC) provided a lower TPC than Fresh farmed catfish (FFC) (6.11 and 6.69 log CFU g
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Journal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคาม; Volume.29 Numer.4 october-december 2010; 404-412