On the Brown Discoloration in Fish Jelly Products-I

Sources of Bacteria Causing Browning

Abstract

Sources of bacterial contamination causing brown discoloration in fish jelly products during the manufacture and storage in factories were investigated. The properties of the browning bacteria and the reason for the occurrence of brown discoloration were also studied.
No browning bacteria were found among air-borne microorganisms nor on the surface of the machinery and other equipment in the factories where brown discoloration had occurred. However, two strains of browning bacteria were isolated from frozen fish pastes of Alaska pollack and pre-cooked raw material ready for making into fish jelly products.
UFF-15, one of the above two strains, was inentified as Achromobacter brunificans AJ 3230 which has been described by Ogawa et al, while the other strain, UFF-115, had different properties.