Relevant bibliographies by topics / Fish spoilage

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fish spoilage'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 February 2022

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Journal articles on the topic "Fish spoilage"

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Gram, Lone, and Hans Henrik Huss. "Microbiological spoilage of fish and fish products." International Journal of Food Microbiology 33, no. 1 (November 1996): 121–37. http://dx.doi.org/10.1016/0168-1605(96)01134-8.

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Gram, Lone, and Paw Dalgaard. "Fish spoilage bacteria – problems and solutions." Current Opinion in Biotechnology 13, no. 3 (June 2002): 262–66. http://dx.doi.org/10.1016/s0958-1669(02)00309-9.

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VENUGOPAL, V. "Extracellular Proteases of Contaminant Bacteria in Fish Spoilage: A Review." Journal of Food Protection 53, no. 4 (April 1, 1990): 341–50. http://dx.doi.org/10.4315/0362-028x-53.4.341.

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Although the bacteriology of fish spoilage has been the subject of a number of reviews, the role of bacterial protease secretion in relation to fish spoilage has not received enough attention. This article attempts to focus the proteolytic activities of contaminant microorganisms in fish, the role of muscle constituents on protease synthesis, involvement of extracellular proteases in bacterial penetration of the muscle, and action of the enzymes on fish muscle proteins. The limitation of conventional chilling in completely controlling the bacterial spoilage has been stressed since the proteases secreted by psychrotrophic organisms can act on the fish muscle even at low temperatures. The article advocates employment of stringent measures to control secretion and activities of bacterial extracellular proteases to prolong the keeping qualities of refrigerated fish.
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DUFLOS, GUILLAUME, LAURENCE THERAULAZ, GERARD GIORDANO, VINCENT MEJEAN, and PIERRE MALLE. "Quantitative PCR Method for Evaluating Freshness of Whiting (Merlangius merlangus) and Plaice (Pleuronectes platessa)." Journal of Food Protection 73, no. 7 (July 1, 2010): 1344–47. http://dx.doi.org/10.4315/0362-028x-73.7.1344.

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We have developed a method for rapid quantification of fish spoilage bacteria based on quantitative PCR with degenerated oligonucleotides that hybridize on the torA gene coding for trimethylamine N-oxide reductase, one of the major bacterial enzymes in fish spoilage. To show the utility of this gene, we used a regular PCR with DNA extracts from whiting (Merlangius merlangus) and plaice (Pleuronectes platessa) stored in ice. Quantitative PCR showed that the number of copies of the torA gene, i.e., the number of spoilage bacteria, increases with length of storage. This approach can therefore be used to evaluate freshness for the two fish species studied (whiting and plaice).
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ALUR, M. D., V. VENUGOPAL, D. P. NERKAR, and P. M. NAIR. "Bacterial Spoilage Profiles to Identify Irradiated Fish." Journal of Food Science 56, no. 2 (March 1991): 332–34. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05273.x.

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Ghaly. "Fish Spoilage Mechanisms and Preservation Techniques: Review." American Journal of Applied Sciences 7, no. 7 (July 1, 2010): 859–77. http://dx.doi.org/10.3844/ajassp.2010.859.877.

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Duflos, Guillaume, Catherine Dervin, Pierre Malle, and Stephane Bouquelet. "Use of Biogenic Amines to Evaluate Spoilage in Plaice (Pleuronectes platessa) and Whiting (Merlangus merlang)." Journal of AOAC INTERNATIONAL 82, no. 6 (November 1, 1999): 1357–63. http://dx.doi.org/10.1093/jaoac/82.6.1357.

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Abstract Fish muscle decarboxylases generate biogenic amines during spoilage. We monitored spoilage in plaice and whiting by assaying biogenic amines represented by the amine index (Al), and by using expert assessors to determine a freshness index (Fl) for each fish. First we characterized the assessor- and fish species-related effects on Fl, and then we sought to correlate changes in Al and Fl by statistical data analysis. We propose rejection limits on the basis of our findings.
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Kritikos, Athanasios, Ioanna Aska, Sotirios Ekonomou, Athanasios Mallouchos, Foteini F. Parlapani, Serkos A. Haroutounian, and Ioannis S. Boziaris. "Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging." Molecules 25, no. 8 (April 23, 2020): 1981. http://dx.doi.org/10.3390/molecules25081981.

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Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass (Dicentrarchus labrax) fillets and Atlantic salmon (Salmo salar) slices under modified atmosphere packaging at 2 °C was recorded by solid-phase microextraction combined with gas chromatography-mass spectrometry. Total volatile basic nitrogen (TVB-N), microbiological, and sensory changes were also monitored. The shelf life of seabass fillets and salmon slices was 10.5 days. Pseudomonas and H2S-producing bacteria were the dominant microorganisms in both fish. TVB-N increased from the middle of storage, but never reached concentrations higher than the regulatory limit of 30–35 mg N/100 g. The volatilome consisted of a number of aldehydes, ketones, alcohols and esters, common to both fish species. However, different evolution patterns were observed, indicating the effect of fish substrate on microbial growth and eventually the generation of volatiles. The compounds 3-hydroxy-2-butanone, 2,3-butanediol, 2,3-butanedione and acetic acid could be proposed as potential spoilage markers. The identification and quantification of the volatilities of specific fish species via the development of a database with the fingerprint of fish species stored under certain storage conditions can help towards rapid spoilage assessment.
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Chiang, Cheng-Ta, Yen-Kuei Lu, and Lian-Teng Lin. "A CMOS Fish Spoilage Detector for IoT Applications of Fish Markets." IEEE Sensors Journal 18, no. 1 (January 1, 2018): 375–81. http://dx.doi.org/10.1109/jsen.2017.2770222.

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Fraser, Owen, and Sam Sumar. "Compositional changes and spoilage in fish ‐ an introduction." Nutrition & Food Science 98, no. 5 (October 1998): 275–79. http://dx.doi.org/10.1108/00346659810224208.

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Dissertations / Theses on the topic "Fish spoilage"

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Brown, Richard. "Post mortem autolytic changes in temperate and tropical fish muscle." Thesis, University of Nottingham, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317041.

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Al-Omirah, Husam F. "Proteolytic degradation products as indicators of quality in meat and fish." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27268.

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Assessment of freshness and quality of meat and fish is a major activity of both food regulatory agencies and the food industry. Various methods are used for measuring fish and meat quality, each with its particular advantages and limitations. However, methods based on monitoring the products of proteolysis have received relatively little attention. The objective of the present study was to identify specific protein and peptide products of proteolysis as indicators of freshness and quality during chilled storage of fresh fish and meat.
Samples of meat and fish were subjected to chilled storage; at intervals of 0, 2, 4, 8, 12 and 16 days, samples were subjected to protein and peptide extraction, and separation of individual sarcoplasmic and myofibrillar proteins by SDS and native electrophoresis. These extracted proteins along with acid soluble nitrogen (ASN) were separated by RP-HPLC, fractions were collected and identified by electrospray ionization mass spectrometry (ESI-MS).
RP-HPLC separated at least thirty fractions from the ASN extract of fresh fish. ESI-MS revealed the presence of at least twenty-five polypeptides with molecular weights (MW) ranging from 2 to 32 kDa. The relative area % of the polypeptides with MW 32.8 kDa and 42.8 kDa decreased during the storage while polypeptides of MW of 10.9 kDa and 16.7 kDa increased during storage. Changes in polypeptides of MW 12, 34.2 and 42.8 kDa was also observed. The sarcoplasmic protein extracted from ground and whole meat contained at least 12 polypeptides with MW ranging from 11 to 42 kDa. The relative area % of polypeptide of MW of 35.7 kDa decreased during storage. The results suggest that changes in proteins and polypeptides of MW 10.9, 12, 16.7, 32.8, 34.2 and 42.88 kDa in fish and 35.7 kDa in meat could serve as indicators of spoilage.
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Al, Hage Yassmin. "Qualitatitive and quantitative analysis of fish spoilage processes for development of new food monitoring systems." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/9382/.

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This study investigates the growth and metabolite production of microorganisms causing spoilage of Atlantic cod (Gadus morhua) fillets packaged under air and modified atmosphere (60 % CO2, 40 % O2). Samples were provided by two different retailers (A and B). Storage of packaged fillets occurred at 4 °C and 8 °C. Microbiological quality and metabolite production of cod fillets stored in MAP 4 °C, MAP 8 °C and air were monitored during 13 days, 7 days and 3 days of storage, respectively. Volatile compounds concentration in the headspace were quantified by Selective ion flow tube mass spectrometry and a correlation with microbiological spoilage was studied. The onset of volatile compounds detection was observed to be mostly around 7 log cfu/g of total psychrotrophic count. Trimethylamine and dimethyl sulfide were found to be the dominant volatiles in all of the tested storage conditions, nevertheless there was no close correlation between concentrations of each main VOC and percentages of rejection based on sensory evaluation. According to results it was concluded that they cannot be considered as only indicators of the quality of cod fillets stored in modified atmosphere and air.
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McRae, Lorelie Biggs 1963. "Surimi: The development of a new testing method." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/291467.

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Eight samples of varying qualities and ages of surimi were used in the development of a new method for testing the quality of surimi. The effects of salt, pH, concentration, heating temperatures and times, and cooling times were observed. These results were used in the development of the McRae-Manning Test. By employing this method, it was possible to determine the difference between fresh high quality surimi, fresh low quality surimi, and old surimi. For this test, surimi was mixed at a 15% concentration, heated at 90 C for 20 minutes in plastic syringes, cooled and evaluated. The surimi was evaluated by emptying the samples onto prepared transparent sheets and measuring how far the sample spreads with time. The transparent sheets had circular measurements which indicated the amount of spread. Best results were obtained when the sheets were elevated at one end.
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Bhadra, Sharmistha. "Electrode-based wireless passive pH sensors with applications to bioprocess and food spoilage monitoring." IEEE, 2011. http://hdl.handle.net/1993/30366.

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This thesis purposes and develops inductively coupled LC (inductive-capacitive) pH sensors based on pH-sensitive electrode pair. The LC resonator circuit is based on a varactor and measures the low frequency potential difference. For wireless pH monitoring, the resonator circuit is integrated with a pH-sensitive electrode pair. This sensor demonstrates a linear response over 2 to 12 pH dynamic range, 0.1 pH accuracy and long-term stability. Accurate measurement of pH using electrode-based sensors is affected by temperature variation. A technique of simultaneously measuring two parameters, pH and temperature, with a single RLC resonator based sensor is presented. An algorithm is developed, which applies both pH and temperature measurement to incorporate temperature compensation in pH measurement. For in-fluid applications, an encapsulation method is applied to the LC resonator based sensor to reduce the influence of medium permittivity and conductivity on the sensor measurement. Non-invasive way to obtain reliable pH information from bacterial culture bioprocesses is demonstrated with the fluid embeddable sensor. The pH sensor is remodeled to an acidic and basic volatile sensor by embedding the electrodes in a hydrogel host electrolyte. Tests demonstrate that the volatile sensor has a detection limit of 1.5 ppm and 2 ppm for ammonia and acetic acid vapor, respectively. Application of the volatile sensor to fish spoilage monitoring shows that the sensor is capable of detecting the product rejection level with good sensitivity in real-time. It is important to develop low cost wireless passive pH sensor technologies for embedded applications such as bioprocess and food spoilage monitoring. The electrode-based passive LC sensor approach employed in this thesis overcomes drawbacks of some of the early developed passive pH sensors and can lead to an inexpensive implementation using printed electronics technology.
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Pollock, Allison Maureen. "Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101165.

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Listeria monocytogenes is a common post-processing contaminant in ready-to-eat vacuum packaged (VP) cold smoked salmon. Since this psychrotrophic pathogen can grow at refrigerated temperatures (~4°C), other safety barriers in addition to temperature are needed to ensure the continued safety of VP cold smoked salmon. One such novel barrier could be the pulsed light (PL) treatment of the product prior to packaging or treating the product through a transparent package.
Pulsed light destruction kinetics of L. monocytogenes were evaluated while dispensed into a liquid media, on the surface of a general purpose agar and on the surface of cold smoked salmon. Results showed that PL technology was an effective surface sanitation method (a decimal reduction time or D-value of 0.91, 1.37 and 2.25 s exposure of PL at 800, 700 and 600 V, respectively, and a resulting z value of 500 V) on the agar plate. However, it had only a limited success when applied to liquid samples as well as directly on the surface of cold smoked salmon (D-value ranged from 93 s to 24 min).
Sensory quality of VP cold smoked salmon subjected to selected PL treatments was monitored during storage for 14 days at 4°C. Both color and odor scores remained within acceptable limits over the 14 day storage period. Subsequent challenge studies were carried out with L. monocytogenes applied on VP cold smoked salmon. An overall reduction in counts was observed in samples stored at 4°C over 28 days; however, after PL treatment (day 0), there was no significant reduction in counts. Color and odor scores maintained acceptable values over 14 days. Additional experiments were carried out to determine the effects of (1) 1.5% salt, (2) 6% oil, (3) a representative salmon media and (4) background microflora (lactic acid bacteria) on the PL inactivation of L. monocytogenes. All of these factors significantly affected the destruction of L. monocytogenes by increasing the D-value (adding resistance to pulsed light destruction).
Overall, these studies have shown that PL treatment in combination with low temperature storage (4°C) has the potential to extend the shelf-life of VP cold smoked salmon products without compromising sensory quality. However further investigation into higher treatment voltages is necessary in order to achieve a higher target kill of L. monocytogenes.
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Izuchukwu, Ngozi O. "Studies on the microbiology of fish and shellfish with emphasis on bacteriocin-like substances to control Listeria monocytogenes." Thesis, University of Stirling, 2015. http://hdl.handle.net/1893/23198.

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Seafood permits the transmission of many bacterial pathogens. In order to reconcile consumer demands with important safety standards, traditional means of regulating microbial spoilage and safety hazards in foods are combined with novel technologies. These include biological antimicrobial systems, such as the use of lactic acid bacteria (LAB) and/or their bacteriocins, such as Carnobacterium maltaromaticum CS526 and its bacteriocin piscicocin CS526. The aims of this study were to investigate the presence of Listeria monocytogenes in temperate seafood, namely fresh and smoked salmon, fresh and smoked haddock, and fresh mussels and oysters. Additionally, there was an aim to recover, characterise and use bacteriocin-like-substance to control Listeria monocytogenes in cold smoked haddock. Vibrio spp., Enterobacteriaceae representatives, total aerobic heterotrophic counts and Listeria monocytogenes were isolated from commercially prepared smoked and fresh Atlantic salmon, smoked and fresh haddock, live mussels and oysters using selective media and tryptone soya agar (TSA). Vibrio spp. occurred in high densities (>106 CFU gˉ1) in mussels and Enterobacteriaceae representatives were recorded at >106 CFU gˉ1 in fresh salmon. Total aerobic heterotrophic counts in fresh salmon, live mussels and oysters reached 107, > 107, and > 106 CFU gˉ1, respectively. Listeria monocytogenes was recorded at 5.0 x 104 CFU gˉ1 in mussels. In total sixty one bacterial isolates were recovered from the seafood examined. The results revealed 19 genera of bacteria, i.e. Acinetobacter, Aerococcus, Aeromonas, Bacillus, Brochothrix, Carnobacterium, Citrobacter, Corynebacterium, Enterobacter, Escherichia coli, Moraxella, Micrococcus, Pseudomonas, Psychrobacter, Serratia, Shewanella, Staphylococcus, Vibrio and Listeria. The prominent characteristics of fish spoilage isolates were demonstrated by the ability of the isolates to reduce trimethylamine oxide (TMAO) to trimethylamine, and to produce H₂S. Sh. baltica OS185, Aeromonas spp. HB-6, Sh. baltica, Sh. putrefaciens, A. hydrophila HX201006-3, A. salmonicida subsp. achromogenes, A. hydrophila, C. freundii, Enterobacter cloacae were strong producers of TMA and H₂S. The spoilage microorganisms were tested for potential pathogenicity. The result revealed that 6/15 of the spoilage microorganisms produced proteolytic, lecithinase, blood (β and α haemolysin) and elastinase activity, respectively, whereas 7/15 of the spoilage microorganisms showed lipolytic activity. Cell free supernatants, ammonium sulphate precipitated supernatants and semi-purified bacteriocin-like substances of Carnobacterium maltaromaticum MMF-32 and KOPRI 25789 producing strains isolated from commercially prepared smoked salmon were investigated for their potential antimicrobial activity against potentially pathogenic and food spoilage microorganisms. Generally, a broad spectrum of activity was revealed against potentially pathogenic and food spoilage microorganisms in vitro. Cold-smoked haddock treated with bacteriocin producing C. maltaromaticum MMF-32, C. piscicola A9b bacˉ phenotype nonbacteriocin producing strain a mutant of C. piscicola A9b bac+, cell free supernatants, ammonium sulphate precipitated supernatants and semi-purified bacteriocin-like substances was challenged with L. monocytogenes ATCC 19114 up to 103 CFU gˉ1, respectively. Samples were stored at 4 °C for 10 days. L. monocytogenes and total bacterial counts were determined along with changes in total volatile base nitrogen (TVBN) and biogenic amines production as well as texture, colour and odour. Although the study on anti-listerial effects of C. maltaromaticum MMF-32 was not successful, this organism did have a positive effect on retention of firmness and sensory perception in cold smoked haddock.
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Swanepoel, Hanita. "Profiling and modelling of triglycerides and volatile compounds in SA hake (merluccius capensis and merluccius paradoxus)." Thesis, Bloemfontein : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/156.

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Thesis (D. Tech. Environmental health) -- Central University of technology, Free State, 2011
Apart from being the primary food source of many cultures around the world, fish contains notable amounts of essential fatty acids that are required by the human body, thus making fish a vital part of the human diet. In South Africa Cape hake is a well-known and highly consumed local fish species, which is transported from coastal areas countrywide where the fresh fish are displayed on ice in various retail stores. Fish is known to be highly susceptible to spoilage and, as a result, the maintenance of the cold-chain in related products is of particular importance. Additionally, recent trends showing a decline in natural fish resources have instigated growing concerns about the sustainability and optimal utilisation of fish as a food source. Against this backdrop, this study aimed at determining the influence of storage parameters on selected triglycerides and their possible metabolic pathways. Also applying prediction modelling of fatty acids and volatiles as instruments to assess exposure of Cape hake fillets to excessive microbial contamination and, in effect, be indicative of the environmental parameters (for example temperature) that may influence such contamination. Randomly selected juvenile hakes were filleted and stored under various simulated retail storage conditions, under either controlled or uncontrolled environmental conditions. For each hake filleted, one fillet was inoculated with an increased load of autochthonous microbiota, and the corresponding fillet was kept at similar temperature conditions. All fillets were monitored over a ten day period, during which fatty acid and volatile samples were collected and analysed. From the resulting triglycerides a selection of fatty acids were profiled and their possible metabolic pathways investigated. Fish maturity, the distribution of the fatty acids and the implication thereof in the nutritional value were also assessed. Conventional chemometric methods utilising mathematical expressions were subsequently utilised in order to predict contamination and whether the cold chain was sustained, while an artificial neural network (ANNs) were designed to predict excessive microbial contamination in the fillets. The results showed that the nutritional value of fish differs notably with its maturity and size. Mathematical equations were furthermore found to be effective assessment instruments to indicate the percentage differences in storage temperature, as well as consequent microbial influences. Thus, this approach may introduce mathematical prediction modelling as a promising mechanism to assess Cape hake spoilage. An artificial neural network (ANN) was successfully designed, that succeeded in distinguishing between Cape hake fillets displayed and stored on ice that have been exposed to excessive contamination and those that have not been exposed. In the latter case, the selected variable was a fatty acid, hexadecanoic acid, used as biochemical indicator. This modulating approach may provide a platform for future shelf-life studies on related muscle tissue. Ultimately, the study endeavoured to add to the body of knowledge regarding the biochemical and microbiological changes related to Cape hake storage, the prediction thereof via contemporary methods and contributing to the safety and effective utilization of this unique and declining South African nutritional resource.
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Sipos, Gyopar. "Einfluss des Ausnehmens auf die sensorische und hygienische Beschaffenheit von eisgelagerten Zandern (Sander lucioperca) und Regenbogenforellen (Oncorhynchus mykiss)." Doctoral thesis, Humboldt-Universität zu Berlin, Medizinische Fakultät - Universitätsklinikum Charité, 2003. http://dx.doi.org/10.18452/14883.

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Die Bedingungen für die Vermarktung von Fischereierzeugnissen sind streng geregelt. Die Deutsche Fisch-Hygiene-Verordnung (VO) schreibt in den §§ 4 (1) und 6 vor, dass alle Fische unverzüglich nach dem Fang und der Tötung ausgenommen werden müssen. In diesem Punkt ist die deutsche VO strenger als das europäische Gemeinschaftsrecht (RL 91/493/EWG). Sowohl durch die in einzelnen Bundesländern unterschiedliche Auslegung des Begriffes "unverzüglich" als auch durch die in anderen EU-Ländern erlassenen Vorschriften ergibt sich eine gewisse Rechtsunsicherheit bei der Vermarktung von Ganzfischen. Im Gegensatz zu Seefischen gibt es bei Süßwasserfischen nur wenige Untersuchungen zum Vergleich der sensorischen und hygienischen Parameter von ausgenommen und unausgenommen gelagerten Fischen. Ziel der Untersuchungen war es daher, an den zwei Modellfischarten Regenbogenforelle (Oncorhynchus mykiss) und Ostsee-Zander (Sander lucioperca) gesundheitlich-hygienische als auch qualitative Gründe für bzw. gegen das Ausnehmen von Süßwasserfischen zu ermitteln. Zum einen wurde während der Lagerung bis zum Verderb wiederholt der Keimstatus der Fische bestimmt, wobei sowohl die Verderbsorganismen als auch potentiell humanpathogene Keime (Vibrio spp., Aeromonas spp., Clostridium spp., Salmonella spp., Listeria spp.) im Fischgewebe erfasst wurden. Zum anderen wurden fischartspezifische Frischegrad- und Kochprobenschemata entwickelt, die den Verderbsprozessen der beiden Süßwasserfischarten während der Lagerung angepasst sind und für eine Bestimmung der sensorischen Eigenschaften angewendet werden können. Darüber hinaus erfolgte bei den Zandern eine Untersuchung der Muskulatur und der Eingeweide auf einen Befall mit humapathogenen Nematoden und eine Bestimmung von flüchtigen Basenstickstoff (TVB-N) in der Filetmuskulatur. Die vorliegenden Ergebnisse lassen den Schluss zu, dass unausgenommene Fische, sofern eine optimale Lagerung gewährleistet ist, hygienisch unbedenklich sind und für einen Zeitraum von einigen Tagen qualitativ gleichwertig mit ausgenommenen Fischen bleiben, bevor autolytische Bauchhöhlenprozesse die Qualität des Ganzfisches beeinträchtigen. Dabei hängt der Zeitraum unter anderem von der Fischart und dem Nüchterungsgrad ab. Mikrobiologische Gründe sprechen eher gegen ein frühzeitiges Ausnehmen, da die bakterielle Belastung der Bauchhöhle durch die Schlachtung höher ausfällt als bei unausgenommen gelagerten Fischen. Demnach kann durch ein spätes Ausnehmen zwar ein schnellerer Qualitätsverlust bei Ganzfischen auftreten, aber aus hygienischer Sicht, auch im Zusammenhang mit humanpathogenen Keimen, ist eine erhöhte Gesundheitsgefährdung des Verbrauchers nicht zu erwarten.
Conditions for the marketing of fishery products are strictly regulated. In Germany, the fish hygiene regulations (§§ 4(1) and 6) demand the gutting of all fishes immediately after the catch. This regulation is more restrictive than the corresponding EU-legislation (RL 91/493/EWG). But several German counties interprete the term "immediately" differently, and most other EU-countries have more permitting regulations, thus creating legal ambiguities in the marketing of whole fishes. Unlike the situation in seafish there are only few surveys in fresh water fish comparing possible sensoric and hygienic effects of gutted and ungutted storage. The aim of this study therefore was to examine health and hygiene related as well as qualitative reasons for or against an immediate gutting of freshwater fish, using aquaculture rainbow trout (Oncorhynchus mykiss) and pike-perch (Sander lucioperca) from the Baltic Sea as model fish species. The bacterial load in several tissues of gutted and ungutted fish, spoilage organisms as well as potentially pathogenic bacteria (Vibrio spp., Aeromonas spp., Clostridium spp., Salmonella spp., Listeria spp), were determined repeatedly throughout the storage period and statistically compared. Furthermore, species-specific grading schemes for the whole fish as well as for steamed fillets were developed that allowed the assessment of spoilage and of the sensoric characteristics of gutted and ungutted fishes. In pike-perch, muscle tissue and guts were examined for pathogenic nematode larvae and the fillet content of total volatile basic nitrogen was determined. The results of this study lead to the conclusion that ungutted fish, as long as optimal storage conditions are guaranteed, bear no special hygienic risks and keep a quality comparable to gutted fish for at least some days before autolytic processes in the body cavity compromise the quality of the whole fish. The length of this storage period depends mainly on the fish species and the filling of the digestive tract. From a microbiological point of view early gutting is not advisable because the gutting process itself results in a higher bacterial contamination of the body cavity than that found in fish stored ungutted. Therefore, a later gutting may lead to a faster loss of quality in whole fish but a higher hygienic risk for the consumer, even in connection with bacteria pathogenic for humans, can not be stated.
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Díaz, Molins Pedro. "Calidad y deterioro de platos "sous vide" preparados a base de carne y pescado almacenados en refrigeración." Doctoral thesis, Universidad de Murcia, 2004. http://hdl.handle.net/10803/11065.

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En la presente Tesis Doctoral se estudió la capacidad de conservación y la calidad sensorial de diversos platos preparados a base de carne o pescado cocinados mediante la tecnología sous vide y conservados en refrigeración. El objetivo fue estudiar el deterioro y determinar la vida comercial con el fin de introducir mejoras tecnológicas. Se determinaron diversos parámetros microbiológicos (enterobacterias totales, aerobios y anaerobios psicrófilos, bacterias ácido lácticas y mohos y levaduras), físico-químicos (pH, aw, acidez, textura instrumental y color CIELab) y sensoriales (análisis descriptivo cuantitativo del aspecto, olor, olor, sabor y textura). Los resultados obtenidos indican que los tiempos y temperaturas recomendados para cocinar la carne y/o el pescado sous vide aseguraron una correcta pasteurización. No se detectaron cambios apreciables de humedad, acidez, color o textura. Sólo el análisis sensorial permitió evaluar el deterioro de la carne y/o pescado sous vide durante su almacenamiento. La tecnología sous vide proporcionó platos refrigerados a base de carne y/o pescado con una alta aceptación y una vida comercial adecuada para su distribución en sistemas de catering.
The present PhD thesis analyses the preserving capacity and the sensory quality of different meat-or-fish-based dishes which are cooked by using the sous vide method and recreating the conditions of catering industry.The aim was to study the spoilage and to determine the shelf-life of these products to introduce technological improvements. For this purpose, several parameters were established: microbiological (aerobic and anaerobic psychrotrophs, lactic acid bacteria, Enterobacteriaceae, mould and yeasts), physical-chemical (pH, aw, acidity, instrumental texture and colour CIELab) and sensory (QDA of the appearance, colour, odour, flavour and texture). The results indicated that the periods of time and temperatures which are recommended to cook sous vide meat or fish guaranteed a correct pasteurization which prevented the proliferation, at 2 ºC, of Enterobacteriaceae and altering microorganisms. Only the sensory analysis permitted the evaluation of the spoilage of the sous vide cooked meat or fish during their storage. All this would leave a considerable safety margin in the cooking process so that the sensory quality could be adjusted. Besides, no noticeable variations of humidity, acidity, colour or texture were detected by the physical-chemical techniques, which were employed.
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Books on the topic "Fish spoilage"

1

Johnson, Sheelagh. Maintaining fish quality: An illustrated guide. Chatham Maritime: Natural Resources Institute, 1996.

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Evaluation of seafood freshness quality. New York: VCH, 1995.

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Ababouch, Lahsen. Causes of detentions and rejections in international fish trade. Rome, Italy: Food and Agriculture Organization of the United Nations, 2005.

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Haines, Chris P. Guide pratique des types d'insectes et d'acariens qui s'attaquent au poisson traité. Rome: Organisation des Nations Unies pour l'alimentation et l'agriculture, 1989.

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Evaluation of fish wastage in West Africa: A report. London: IDRI, 1986.

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Food and Agriculture Organization of the United Nations (Corporate Author), Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing (Corporate Author), and A. Reilly (Editor), eds. Spoilage of Tropical Fish and Product Development: Proceedings of a Symposium Held in Conjunction With the Sixth Session of the Indo-Pacific Fishery Commission ... Fish Technology and (Fao Fisheries Reports). Food & Agriculture Org, 1986.

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Ababouch, L., G. Gandini, and J. Ryder. Causes of Detentions And Rejections in International Fish Trade: Fao Fisheries Technical Paper. Food & Agriculture Org, 2005.

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A, Reilly, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing., and Food and Agriculture Organization of the United Nations., eds. Spoilage of tropical fish and product development: Proceedings of a symposium held in conjunction with the sixth session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing : Royal Melbourne Institute of Technology, Melbourne Australia, 23-26 October 1984. Rome: Food and Agriculture Organization of the United Nations, 1985.

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1951-, Shahidi Fereidoon, Jones Yvonne, and Kitts David D, eds. Seafood safety, processing, and biotechnology. Lancaster, PA: Technomic Pub., 1997.

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Book chapters on the topic "Fish spoilage"

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Gaze, Joy. "Principal Causes of Spoilage in Canned Fish Products." In Fish Canning Handbook, 218–24. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444323405.ch10.

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Gram, Lone. "Microbiological Spoilage of Fish and Seafood Products." In Compendium of the Microbiological Spoilage of Foods and Beverages, 87–119. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0826-1_4.

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Bolivar, A., J. C. C. P. Costa, G. D. Posada-Izquierdo, F. Pérez-Rodríguez, I. Bascón, G. Zurera, and A. Valero. "Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products." In Foodborne Pathogens and Antibiotic Resistance, 21–39. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2017. http://dx.doi.org/10.1002/9781119139188.ch2.

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Leisner, J. J., and L. Gram. "FISH | Spoilage of Fish." In Encyclopedia of Food Microbiology, 932–37. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-384730-0.00125-7.

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Leisner, J. J., and Lone Gram. "FISH | Spoilage of Fish." In Encyclopedia of Food Microbiology, 813–20. Elsevier, 1999. http://dx.doi.org/10.1006/rwfm.1999.1845.

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"Detection of Fish Spoilage." In Handbook of Seafood and Seafood Products Analysis, 555–74. CRC Press, 2009. http://dx.doi.org/10.1201/9781420046359-38.

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Nychas, George-John, and E. Drosinos. "Detection of Fish Spoilage." In Handbook of Seafood and Seafood Products Analysis, 537–55. CRC Press, 2009. http://dx.doi.org/10.1201/9781420046359-c29.

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Dalgaard, P. "FISH | Spoilage of Seafood." In Encyclopedia of Food Sciences and Nutrition, 2462–71. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00476-4.

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Comi, Giuseppe. "Spoilage of Meat and Fish." In The Microbiological Quality of Food, 179–210. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-08-100502-6.00011-x.

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Boziaris, Ioannis S., and Foteini F. Parlapani. "Specific Spoilage Organisms (SSOs) in Fish." In The Microbiological Quality of Food, 61–98. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-08-100502-6.00006-6.

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Conference papers on the topic "Fish spoilage"

1

Listyarini, Arie, Wafa Sholihah, Cuk Imawan, and Rizka Fitriana. "Colorimetrie method by using natural dye for monitoring fish spoilage." In 2017 International Seminar on Sensors, Instrumentation, Measurement and Metrology (ISSIMM). IEEE, 2017. http://dx.doi.org/10.1109/issimm.2017.8124279.

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Chiang, Cheng-Ta, Yen-Kuei Lu, and Lian-Teng Lin. "A CMOS fish resistance to period converter with calibration circuits for fish spoilage detecting applications." In 2017 IEEE International Conference on Mechatronics and Automation (ICMA). IEEE, 2017. http://dx.doi.org/10.1109/icma.2017.8015787.

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Perera, A., A. Pardo, D. Barrettino, A. Hierlermann, S. Marco, Matteo Pardo, and Giorgio Sberveglieri. "Evaluation of Fish Spoilage by Means of a Single Metal Oxide Sensor under Temperature Modulation." In OLFACTION AND ELECTRONIC NOSE: Proceedings of the 13th International Symposium on Olfaction and Electronic Nose. AIP, 2009. http://dx.doi.org/10.1063/1.3156589.

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