Partially Frozen Fishの解凍後の低温腐敗および細菌フロ-ラ

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In the previous paper, it was shown that the partially frozen horse mackerels Trachurus japonicus spoiled after three months' storage at -4°C and that the majority of the isolates from the spoiled fish consisted of Pseudomonas I/II. The present study was undertaken to find any differences in the spoilage rates of thawed fish and unfrozen fish, and in the bacterial flora of the spoilages. The thawed fishes, partially frozen at -3°C for 15 and 37 days, spoiled after 6 and 3 days' storage at 0°C, respectively, and their bacterial flora in the spoilage mainly consisted or Pseudomonas III/IV-H and Moraxella in the former and of Pseudomonas I/II in the latter. The other thawed fishes, frozen at -20°C for 15 and 67 days, spoiled after 12 and 13 days' storage at 0°C, respectively, and their flora in both spoilages chiefly consisted of Pseudomonas I/II and Moraxella. Since unfrozen controls spoiled after 11 days' storage at 0°C, it was shown that thawed fish, partially frozen, seem more perishable than unfrozen fresh ones.
日本水産學會の論文