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Influence of tetracycline antibiotics on the spoilage of herring (C. Harengus)

✍ Scribed by N. N. De Silva; R. B. Hughes

Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
610 KB
Volume
13
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The effect of two antibiotics (chlor‐ and oxy‐tetracycline) on the spoilage of whole iced herring is studied. Spring and summer herring were improved (taste panel assessment, determination of total volatile bases) by the antibiotics, but autumn herring were unaffected. This is attributed to a seasonal variation in the nature of the bacterial flora present on the fish. Peroxide values were higher for oil from treated compared with that from untreated fish, but the production of free fatty acids and volatile fatty acids was not affected. The production of some free amino‐acids was higher in the treated compared with the untreated fish. An attempt is made to explain these results.

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