Investigation of Some Microbiological and Chemical Parameters Associated with Spoilage of Cod Fish

The objective of this study was to look into the microbiological and chemical variations of cod fish. Samples were collected from raw material on a processing line and also from whole fish prior to mincing. Measurements on microbial load (Pseudomonas, Achromobacter, Flavobacterium, Coryneform and Micrococcus) were performed and also change in micro-organism and enzyme growth by temperature was measured. It is important to decrease the temperature to 0°C as soon as possible after catching. For fish in the tropical water area whereas the ambient temperature is around 25 – 30°C the rate of spoilage can be 25 times higher than when kept at 0°C.