| 摘要 |
<p>A rapid, on-site method for indicating the degree of spoilage, if any, of finfish by the level of bacteria present therein. A small quantity of flesh is cut from a representative fisch and kneaded in a bacterial nutrient broth to extract any bacteria present. A triphenyl tetrazolium dye is added as an indicator reagent, followed by an anionic surfactant and a lower alkyl alcohol. The developed color, if any, is compared to a control color chart representative of acceptable and unsatisfactory degrees of bacterial contamination or spoilage. The figure is a comparative graph illustrating the relationship between storage time, aerobic plate count, Pseudomonas putrefaciens count, trimethylamine count and sensory score, respectively, and the intensity of color developed in the sample broth solutions produced from codfisch according to the method of the present invention.</p> |
