| abstract |
A rapid, on-site method for indicating the degree of spoilage, if any, of finfish by the level of bacteria present therein. A small quantity of flesh is cut from a representative fish and kneaded in a bacterial nutrient broth to extract any bacteria present. A triphenyl tetrazolium dye is added as an indicator reagent, followed by an anionic surfactant and a lower alkyl alcohol. The developed color, if any, is compared to a control color chart representative of acceptable and unsatisfactory degrees of bacterial contamination or spoilage. |