Author(s): Valentina Chauhan and Shivangi Saxena

Abstract: In the present study an attempt has been made to prepare ready to eat fish fillets which were packed in stand up pouches and its shelf life was studied at 4°C i.e. refrigerated storage after an interval of 4 days each. Methods of cooking showed non-significant effects on bacterial load with the mean value of 4.33 log cfu/g in conventional oven cooking and 4.42 log cfu/g in microwave oven cooking. Proliferation of microbes was noted during storage and Total Plate Count increased significantly on 12th day of storage which is within acceptable range for spiced products i.e. 6.44log cfu/g and 6.19 log cfu/g in conventional and microwave oven respectively but non-spiced products deteriorated completely. The mean value of Total Plate Count increased from 2.13log cfu/g on 0 day to 6.44 log cfu/g on 12 day. The increase in coliform count up to 4th day of storage was non-significant The present investigation was therefore undertaken to assess the microbial stability of the products, in terms of total plate count (TPC) and coliform counts on different treatments.

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