Estimation of Bacterial Quality of Cod Fillets with the Disc Flotation Method

摘要

ABSTRACTSpoilage bacteria of cod fillets were desorbed off the fillet surface by ultrasonication. Catalase activity of these bacteria was determined using the disc flotation method after selective heat inactivation of the endogenous cod catalase and then correlated with the colony forming units. The method was applied to cod fillets from ten retail sources with satisfactory results.