Microbial spoilage of fish and fish products and its preservation
2021年9月24日 · There are three modes of fish spoilage: Oxidation, Enzymatic and Microbial spoilage. 1. Oxidative spoilage. Lipid oxidation is a major cause of deterioration and spoilage of fish that contain high oil/fat content stored fat in their flesh. Oxidation typically involves the reaction of oxygen with the double bonds of fatty acids.
(PDF) A Review on Spoilage Microorganisms in Fresh and …
2022年12月30日 · Microbial spoilage is a common type of spoilage among seafood products. In this paper, we reviewed and discussed the various spoilage microorganisms (molds, yeasts, and...
Microbiological Spoilage of Fish and Seafood Products
2009年1月1日 · Fish and seafood products are some of the most important protein sources in human nutrition. At the same time, these products are perishable and, if left unpreserved, spoil rapidly. Some fish products are heavily cured (salted, …
Microbiological spoilage of fish and fish products
1996年11月1日 · 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.
Microbial spoilage is a common type of spoilage among seafood products. In this paper, we reviewed and discussed the various spoilage microorganisms (molds, yeasts, and bacteria)...
Spoilage of Fish - Biology Reader
Fish spoilage can occur due to enzymatic degradation, bacterial degradation, chemical decomposition and mechanical damage. We can characterize the spoiled fish by observing the colour change, fishy smell, sliminess in the skin and scales, firmness of the flesh, discolouration of the backbone etc.
Spoilage of Meat and Fish - ScienceDirect
2017年1月1日 · Moreover stockfish (dehydrated cod) is spoiled and contaminated by pests. Indeed it also gets moldy or dusty by Gram-positive cocci and molds. Inadequate time/temperature/RH involve microbial and tissue enzymatic activity, which leads to soft tissue, grayish color, unpleasant odor.
Seafood spoilage microbiota and associated volatile organic …
2018年9月2日 · Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities.
Bacteria are the most important cause of seafood spoilage. Millions of bacteria are present in the surface slime, on the gills, and in the gut of living seafood species. When seafood species die, bacteria, or the enzymes they produce, invade the flesh through the gills, along blood vessels, and directly through the skin and belly cavity lining.
Seafood Spoilage | Encyclopedia MDPI
2021年2月9日 · Even though microorganisms involved in mollusks’ spoilage are the same as those encountered in fish and crustaceans (Pseudomonas and Acinetobacter-Moraxella spp.), spoilage of the former is primarily glycolytic (it contains 1–5% glycogen) rather than proteolytic, leading to a pH decrease from around 6.5 to 5.8.