Comparison of methods of freshness assessment of wet fish

Abstract

A microbiological assay was developed to estimate the content of orange juice in a product. A bacterium was found which, under standard assay conditions, grew in proportion to the amount of orange juice in the mixture. Imitation orange beverages did not support growth. Commercial concentrates from various sources were assayed by the microbiological procedure, and the variability of the results was about the same as or slightly lower than that of many of the other constituents used to estimate juice content. Preliminary tests suggest that the organism is a homofermentative Lacobacillus of the subgenus Streptobacterium.