@article{MAKHILLJFI20061221538,
    title = {Exposure Time on Bacteria Flora/Count and Shelf-Life of Canned Mackerel (<I>Scomberomerus </I>Sp). Under Ambient and Cold Storage Conditions},
    journal = {Journal of Fisheries International},
    volume = {1},
    number = {2},
    pages = {118-126},
    year = {2006},
    issn = {1817-3381},
    doi = {jfish.2006.118.126},
    url = {https://makhillpublications.co/view-article.php?issn=1817-3381&doi=jfish.2006.118.126},
    author = {O.A. Oyelese and},
    keywords = {Exposure time,ambient/cold storage,bacteria flora/count,shelflife,canned mackerel Scomberomerus sp.},
    abstract = {Canned mackerel (<I>Scomberomerus </I>sp.<I>)</I> a widely accepted food product in the tropic, with shelflife of 3 years after production (Dec 2004-Dec. 2007) is being assessed after a 24 h exposure period under both cold (-4&deg;) and ambient temperatures (27&deg;). A total of 13 cans (Geisha brand of mackerel in tomato sauce) were analysed. The base line data was obtained at (0 day) with the first can. The remaining 12 cans were grouped into 2 samples in relation to the storage media adopted. After an opening the cans were kept at their respective storage media for 24 h exposure period before analysis. The readings were taken biweekly for 12 weeks. The assessment made were: organoleptic, biochemical Trimethyamine (TMA) Thiobarbituric acid (TBA) and period value (PV), microbial assay (count and identification) and proximate analysis (initial and final).The organoleptic parameters assessed were (texture, colour, rigidity of fillets and reaction of can with the product) which showed no significant variation (p&gt;0.05) while odour, taste and appearance showed significant difference (p&lt;0.05). The biochemical tests revealed that all parameters increased in their values in both media with increasing exposure/storage time. The ambient (PV = 4.380 meq kg<SUP>-1</SUP>), TBA = 1.849  mg kg<SUP>-1</SUP> and TMA = 2.531 mgN/100  fish)  were  greater  than  the  cold  medium  (PV  =  4.300  meq  kg<SUP>-1</SUP>,  TBA  =  1.638  md  kg<SUP>-1</SUP>  and TMA = 2.20 gm N 100 g<SUP>-1</SUP>). significant (p&lt;0.05) increase were recorded for TMA and TBA with strong positive correlations (r = 0.61 and 0.63 respectively) with exposure storage time, while PV had a slower rate of increase with r = 0.40. The ambient medium showed fourteen <I>bacteria</I> sp. and four <I>fungi</I>  sp. with a higher total viable count range of (2.8-40.7 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>) as against the cold medium which had eight   <I>bacteria</I>   sp. and no <I>fungi</I> sp. represented with a  range of (2.8-7.8 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>).  The bacteria growth in both media were significant (p&lt;0.05) and present progressive increase in growth pattern with storage time. However cold storage at -4&deg; suppress  the rate of multiplication of the identified bacteria. However, the most prominent bacteria spp at ambient temperature were (a) <I>Staphylococcus aureus</I> (27.4 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>) (b) <I>Pseudomonas aureginosa </I>(26.5 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>) and (c) <I>Bacillus cereus</I> (21.5 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>) whole for the cold (a) <I>Klebisella aerogenes</I> (6.6 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>) (b) <I>Micrococcus acidiophilus</I> (5.7 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>) and (c) <I>Bacillus cereus </I>(4.0 x 10<SUP>4</SUP> cfug<SUP>-1</SUP>). All viable counts recorded were still below maximum microbial count limit  of (1.0 x 10<SUP>6</SUP> cfug<SUP>-1</SUP>).   Canned mackerel in tomato sauce is advisably consumed before the 3 years expiry date and also immediately it is opened to prevent food poisoning. Since increase in bacteria count and biochemical values in both media with exposure/storage time were evident in this study.}
    }