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Implication of Processing and Handling Methods to the Microbial Quality of Stored Fried Atlantic Cod
Abstract
The microbiological keeping quality of Atlantic cod (Gadus morhua) fried and stored under ambient conditions was investigated. Raw Atlantic cods were subjected to two treatments in the laboratory of wheat flour-coated fried fish (LFS) and the other fried without wheat flour (LS) against the conventional flour-fried fish in the open market samples (MS). Microbial analyses were conducted on the three different fried fish samples at the initial stage and subsequently on a weekly basis. The result of the microbial analysis over the 4-week storage period revealed an increase in the total fungal count, bacterial count, Salmonella spp and Staphylococcus aureus, an enteric gram-negative bacterium. Escherichia coli was not isolated in any of the fried fish samples. The flour-fried fish samples obtained from the open market (MS) had no count in week 0, it recorded the highest total heterotrophic bacterial counts at 20.0×106 cfu/g in week 2; 22.2×106 cfu/g in week 3 and 24.0×106 cfu/g in week 4 respectively. Meanwhile, the fish samples which were fried without flour (LS) in the laboratory had the lowest count of total heterotrophic bacteria in week 2, week 3 and week 4 at 5.0 ×106 cfu/g, 8.2×106 cfu/g and 12.5×106 cfu/g respectively. Hence, based on the result of the microbial analyses of the fried Atlantic cod with or without flour, it is recommended that the fried fish under ambient conditions should be consumed within two weeks (14 days) of purchase or other preservation methods such as refrigeration or re-drying be applied.
