抄録
In order to obtain some information on the quality of frozen seafoods on the market, total viable counts of bacteria and K value were measured in 29 samples obtained in the market in Nara city.
Total viable counts of bacteria in frozen seafoods (A) which were edible after defrosting were 103-105/g, and those of frozen seafoods(B) which were edible after cooking were 104-106/g. These values were below the legal standard. No increase of these values was observed during the storage of seafoods at-20°C for 3 months and therefore, the total viable counts in frozen seafoods on the market may reflect sanitary conditions of the seafoods just before freezing.
K values showed 20-70%, which were larger in frozen seafoods(B) than in frozen seafoods(A) and these values did not increase so much during the storage at-20°C for 3 months.
No significant relationship was observed between total viable counts of bacteria and K values of frozen seafoods on the market.
