Microbial count and protein concentration of fresh and spoiled fish cleaned with fruit vinegar

The spoiled fish and fresh fish soaked with 0.1% and 5% fruit vinegar such as apple cider, balsamic, mulberry, plum and lemon vinegar for 1 min and 10 min to evaluate their effects on the growth of the microbes and the protein content of fish. Rice vinegar that has antibacterial effect was used to make a comparison with fruit vinegars. Spoiled fish and fresh fish were use as negative control and positive control respectively. Spoiled fish has significant less microbial count when treated. with 0.1% and 5% of fruit vinegar for 10 min. and 1 min soaking time respectively. The protein content was significantly increase 0.05) in the treated spoiled fish with 0.1% apple cider (17.51+ 0.49%) and balsamic vinegar (17.17± 0.56%) for 10 min; 5% plum (17.54± 0.31%) and lemon vinegars (17.69±0.20%) for 1 min. The student t-test on microbial count and protein content showed no significant different (P≥ 0.05) between those fruit vinegars and rice vinegar. Result of the present study are envisaged to be useful for household application as the fruit vinegar is commercially available in which for effective decontamination of fish and prevent degradation of fish protein.