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Microbiological spoilage of fish and fish products

Microbiological spoilage of fish and fish products,10.1016/0168-1605(96)01134-8,International Journal of Food Microbiology,Lone Gram,Hans Henrik Huss

Microbiological spoilage of fish and fish products   (Citations: 250)
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Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychrotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area.
Journal: International Journal of Food Microbiology - INT J FOOD MICROBIOL , vol. 33, no. 1, pp. 121-137, 1996
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    • ...This may be attributed to the bacteria in iced tropical fish growing slowly for one or two weeks, whereas the bacteria in fish caught from temperate waters can proliferate immediately even when preserved in ice (Gram and Huss, 1996)...

    R Bordoloiet al. Microbiological Quality of Rohu (Labeo rohita) Marketed at Agartala (T...

    • ...This is in agreement with results reported by other authors, according to which aerobic conditions enhance TMA production as a result of fish spoilage bacterial action on TMAO (Gram and Huss, 1996; Valle et al, 1999)...

    Emre Caglaket al. Effect of Modified Atmosphere Packaging on Quality and Shelf Life of S...

    • ...The growth of the normal psychrotrophic microbiota is inhibited by a light preservation and/or the storage under anaerobic conditions, favoring the growth of P. phosphoreum and Gram-positive bacteria (Gram and Huss 1996 ;P aludan-Müller et al. 1998)...

    Karola Böhmeet al. Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF...

    • ...mg/100g, 20.1 mg/100g and 22.3 mg/100g, respectively, with the mean of 20.7±1.4 mg/100g.According to organoleptic assessment ,TVB-N and bacterial quality, we determined that the shelf lives of fish stored at different temperatures were 20, 9.5 and 5 days...
    • ...Fig.3 showed that TVC in newly-caught tilapia was 4.79±0.60 log cfu/g, the lag phases were 84.5, 17.9 and 5.7 h, respectively, for the three temperatures...
    • ...For examples, fresh Nile perch had TVB-N and TVC values of 9 -11 mg/100g, and 3-5 log cfu/g, respectively, while these values reached 14-24 mg/100g and 8 - 9 log cfu/g in the spoiled iced fish (27-30 days) (Gram et al.1989)...
    • ...For examples, fresh Nile perch had TVB-N and TVC values of 9 -11 mg/100g, and 3-5 log cfu/g, respectively, while these values reached 14-24 mg/100g and 8 - 9 log cfu/g in the spoiled iced fish (27-30 days) (Gram et al.1989)...
    • ...The gram positive bacteria constituted 13.6% of the population, with 7.8% Micrococcus roseus and 1.9% Staphylococcus warneri...
    • ...By the overall acceptability organoleptic assessment and chemical quality and microbiological data, results indicate the shelf life of fish stored at 0, 5 and 10 o C were 20, 9.5 and...

    Q. Y. Guoet al. Freshness Changes and Shelf Life Prediction of Cultured Tilapia (Oreoc...

    • ...Trimethylamine oxide nitrogen (TMAO-N) is broken down to TMA by psychrotrophic bacteria enzymes during iced storage, resulting in off-odor and off-flavor (Gram and Huss, 1996)...

    Adisara Tantasuttikulet al. Quality Indices of Squid (Photololigo duvaucelii) and Cuttlefish (Sepi...

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