%0 Journal Article
%T Changes of Microbial Spoilage Indices Beluga Caviar Processed (Huso Huso) During Storage at -2¡ãC
%J -
%D 2018
%X Beluga caviar processed microbial spoilage index changes ( Huso huso) under the temperature of -2¡ãC for twenty days were examined. The results showed that with increasing storage time of mesophilic bacteria, coliform and cool significantly reduced. The mean (SD) of mesophilic bacteria from 5.4¡À0.14 CFU/g at the time of production to 3.1¡À0.14 CFU/g, The microorganisms coliform from 2.1¡À0.14 during the production to 1.3¡À0.14 and the cooling microorganisms from 2.8¡À0.14 to 1.6¡À0.14 was twenty days of cold storage. Quality rating microbial indicators are significantly during storage has been declining. The results showed that although a significant reduction indices mesophilic bacterium, coliform and cool during a period of twenty days at a temperature of -2¡ãC, processed caviar is still away and will be accepted limit
%K Processed Caviar
%K Beluga
%K Microorganisms Total Count
%K Coliform Microorganisms
%U http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=119&doi=10.11648/j.aff.20180701.15