title: A comparison between ice and salt storages on bacteriological quality of Asian seabass (Lates calcarifer).
abstract: The study compares the bacteriological quality on Asian seabass (Lates calcarifer) between ice and salt storage methods. The main objectives of the study were to identify different bacteria constituents and quantitative bacterial load in Asian seabass when preserved with ice and sea salt. For the purpose of this study, Asian seabass was stored in two different conditions of ice-chilled and salted for 2 days. All fish samples were analyzed by performing bacteriological analysis and the isolated bacteria were identified by using API identification system. In case of the quantity of bacteria in the flesh, Chilling and salting had no significant difference to the quantity of bacteria on fish flesh. As for the skin, salt-preserved fish showed higher quantity of bacteria than ice-preserved fish. Acinetobacter baumannii and Pseudomonas fluorescens had been identified from skin sample of ice-chilled fish. Besides P. fluorescens and A. baumannii other isolates identified include Vibrio and Myxobacteria. All bacteria were cocci-shaped except a few bacilli. In term of bacteria number and morphological characteristics, ice-chilled preserved fish was better than salt preserved fish. Overall, less number of bacteria was observed in both ice-chilled and sea salt preserved fish. The result of this study indicated that the quick preservation is a very important factor to control bacterial load in the preserved fish.
authors.affiliation: Institute of Oceanography and Maritime Studies (INOCEM), International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia.
authors.forename: M M
authors.initials: MM
authors.lastname: Rahman
authors.forename: M
authors.initials: M
authors.lastname: Nasrun
authors.forename: M Y
authors.initials: MY
authors.lastname: Hossain
authors.forename: M
authors.initials: M
authors.lastname: Aa'zamuddin
mesh_terms: D040981:Acinetobacter baumannii / Q000302:isolation & purification; D000818:Animals; D001492:Bass; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D007053:Ice; D009231:Myxococcales / Q000302:isolation & purification; D011551:Pseudomonas fluorescens / Q000302:isolation & purification; D012492:Salts; D017747:Seafood / Q000382:microbiology*; D014733:Vibrio / Q000302:isolation & purification
chemical_list: D007053:Ice; D012492:Salts