Effect of Salinity on Quality of Fish Sauce during Storage
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The change of the aerobic plat bacteria count in high salinity fish sauce during storage and influence of different salt content on its quality were studied. Results showed that the aerobic bacteria count reduced gradually during the storage time. And the same phenomenon occurred in three grades of fish sauce in one month. High salinity had a significant effect on bacteriostasis of fish sauce as the storage time extended. In relatively, the aerobic plate count of the 25% salinity were decrease by 97.91% and 99.73% respectively then of the 10% salinity when storage at 15 d and 30 d. 25% of salinity could well maintain the quality of fish sauce during storage.
