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Journal articles on the topic 'Fish spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Simanjuntak, Iren Natalia, Rudi Alexander Repi, Emma Mauren Moko, Meity Nelltje Tanor, and Debby Jacqueline Jochebed Rayer. "Potensi Ekstrak Biji Pangi (Pangium edule Reinw) sebagai Pengawet Alami Pada Ikan Mujair (Oreochromis mossambicus)." Fullerene Journal of Chemistry 5, no. 2 (October 30, 2020): 117. http://dx.doi.org/10.37033/fjc.v5i2.204.

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Mujair fish (Oreochromis mossambicus) is a freshwater fish that is commonly consumed. This is due that they are easily found and obtrained and with a price in fresh markets that are relatively cheap. Unfortunately, this fish happens to be a very perishable commodity, due to it’s sensitiveness to spoilage because of its high protein content and moisture content. Pangi seeds (Pangium edule) is known to contain tanines, natural polyphenols that inhibits microorganisms through their cell wall permeability. The purpose of this research was to test the potential of pangi seeds crude extract as natural pangi seed toxiti preservatives on mujair fish, shelf life potential on mujair fish. This was achieved by marinating the fish in crude pangi seed extracts at concentrations of 0% (control), 5% and 10% and then store for 4 days at room temperature. Parameters tested on this research includes cyanide identification BSLT toxicity testing and fish spoilage (degradation) through protein changes and pH. Results of this research indicated that pangi seeds crude extract does not contain any cyanide of whatsoever, pangi seed crude extract toxicity testing indicated thatit was not toxic to a concentration of 128233mg/L, meanwhile protein analysis indicated that the optimum concentration of pangi seed crude extract to inhibit fish spoilage is 10% while in terms of pH degradation, the optimum concentration was 5%.

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12

ARRITT, FLETCHER M., JOSEPH D. EIFERT, MICHAEL L. JAHNCKE, MERLE D. PIERSON, and ROBERT C. WILLIAMS. "Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus)." Journal of Food Protection 70, no. 5 (May 1, 2007): 1159–64. http://dx.doi.org/10.4315/0362-028x-70.5.1159.

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Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fillets. The objective of this study was to determine if Clostridium botulinum toxin development precedes microbiological spoilage in raw, refrigerated flounder fillets. Aquacultured flounder (Paralichthys dentatus) individual fish fillets either were packed with a film having an oxygen transmission rate (OTR) of 3,000 cm3 m−2 24 h−1 at 22.8°C or were vacuum packaged or packaged under 100% CO2 with a film having an OTR of 7.8 cm3 m−2 24 h−1 at 21.1°C and were stored at 4 and 10°C. Samples were analyzed by aerobic plate count (APC) for spoilage and qualitatively for botulinum toxin with a mouse bioassay. The results demonstrate that flounder fillets (4°C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >107 CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10°C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO2 fillets (4°C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >107 CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10°C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO2-packaged fillets, toxin formation occurred on day 9, with microbial spoilage occurring on day 15. This study indicates that films with an OTR of 3,000 can be used for refrigerated fish fillets and still maintain the safety of the product.

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13

Kannappan, S., K. Sivakumar, and S. Sivagnanam. "Effect of Lactobacillus rhamnosus cells against specific and native fish spoilage bacteria and their spoilage indices on Asian seabass fish chunks." Journal of Environmental Biology 38, no. 5 (September 1, 2017): 841–47. http://dx.doi.org/10.22438/jeb/38/5/ms-235.

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14

Magnaghi, Lisa Rita, Federica Capone, Camilla Zanoni, Giancarla Alberti, Paolo Quadrelli, and Raffaela Biesuz. "Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods." Foods 9, no. 5 (May 25, 2020): 684. http://dx.doi.org/10.3390/foods9050684.

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Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion exchange cellulose sheets, i.e., the commercial paper sheet known as “Colour Catcher®” commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray containing a sample of meat or fish (not enriched at any extend with spoilage products), progressively shows a colour change in the six spots. Photos of the array were acquired as a function of time, RGB indices were used to follow the spoilage, Principal Component Analysis to model the data set. We demonstrate that the array allows for the monitoring the overall spoilage process of chicken, beef, pork and fish, obtaining different models that mimic the degradation pathway. The spoilage processes for each kind of food, followed by the array colour evolution, were eventually compared using three-way PCA, which clearly shows same degradation pattern of protein foods, altered only according to the different substrates.

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15

ERICKSON, MARILYN C., LI M. MA, and MICHAEL P. DOYLE. "Clostridium botulinum Toxin Production in Relation to Spoilage of Atlantic Salmon (Salmo salar) Packaged in Films of Varying Oxygen Permeabilities and with Different Atmospheres." Journal of Food Protection 78, no. 11 (November 1, 2015): 2006–18. http://dx.doi.org/10.4315/0362-028x.jfp-15-004.

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Shelf life of fish packaged under modified atmosphere (MA) is extended, but within the United States, commercial application of MA with impermeable packaging films is restricted due to concerns that botulinum toxin production would precede spoilage when contaminated fish are held at abusive storage temperatures. Use of semipermeable packaging films has been advocated; however, previous studies are inconclusive in determining the oxygen transmission rate (OTR) of a film that is needed to achieve an acceptable margin of safety (i.e., toxin production occurs only after spoilage). This study was conducted to determine the influence of OTR (target OTRs of 3 to 15,000) on the development of spoilage volatiles and toxin in salmon inoculated with type E Clostridium botulinum and subjected to air, vacuum, or 75:25 CO2:N2 MA and storage temperatures of 4, 8, 12, or 16°C. The most dominant headspace volatile peak that was produced during spoilage of samples at 4, 8 or 12°C was a peak, having a Kovats retention index (KI) of 753, and at which external standards of 2- or 3-methyl 1-butanol also eluted. Under anaerobic conditions, both the aerobic microbial populations and the size of the KI 753 spoilage peak were less in inoculated samples compared with uninoculated samples. C. botulinum–inoculated samples that were stored at 12 or 16°C under conditions favorable for anaerobic growth were also characterized by a KI 688 peak. Using a previously developed model that related the percentage of elderly consumers who would prepare a sample having the KI 753 spoilage peak of a specific size, it was determined that for salmon packaged with 3 or 3,000 OTR films under any atmosphere and stored at 12 or 16°C, 2 to 61% of the consumers could potentially prepare toxin-contaminated samples. Hence, when abusive storage conditions are suspected, the fish should not be consumed.

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16

ABABOUCH, L., L. CHOUGUER, and F. F. BUSTA. "Causes of spoilage of thermally processed fish in Morocco." International Journal of Food Science & Technology 22, no. 4 (June 28, 2007): 345–54. http://dx.doi.org/10.1111/j.1365-2621.1987.tb00498.x.

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17

Mustafa, Fatima, Ali Othman, and Silvana Andreescu. "Cerium oxide-based hypoxanthine biosensor for Fish spoilage monitoring." Sensors and Actuators B: Chemical 332 (April 2021): 129435. http://dx.doi.org/10.1016/j.snb.2021.129435.

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18

PEDROSA-MENABRITO, ALBERTO, and JOE M. REGENSTEIN. "SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH." Journal of Food Quality 11, no. 2 (July 1988): 117–27. http://dx.doi.org/10.1111/j.1745-4557.1988.tb00872.x.

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19

Lilly, Timothy, and Donald A. Kautter. "Outgrowth of Naturally Occurring Clostridium botulinum in Vacuum-Packaged Fresh Fish." Journal of AOAC INTERNATIONAL 73, no. 2 (March 1, 1990): 211–12. http://dx.doi.org/10.1093/jaoac/73.2.211.

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Abstract A total of 1074 test samples of commercial, domestic, vacuum- packaged fresh fish were studied to determine whether spoilage occurs before the products become toxic from naturally occurring Clostridium botulinum spores. The products were incubated for 12 days at 12°C (mild abuse). After incubation, they were tested for botulinal toxin and evaluated for organoleptic acceptability. Even when only marginally acceptable to laboratory personnel, none of the 1074 test samples were positive for C. botulinum toxin. Thus, the fish either contained no C. botulinum spores, or the spores were unable to grow out and produce toxin before spoilage made the product marginally unacceptable.

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20

Tsironi, Theofania, Vladimiros Lougovois, Vassiliki Nefeli Simou, Afrodite Mexi, Stamatios Koussissis, Efstathia Tsakali, Spiridon Andreas Papatheodorou, Valentini Stefanou, Jan Van Impe, and Dimitra Houhoula. "Next Generation Sequencing (NGS) for the Determination of Fish Flesh Microbiota." Journal of Food Research 8, no. 4 (July 2, 2019): 101. http://dx.doi.org/10.5539/jfr.v8n4p101.

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The objective of the study is the assessment of the microbial ecology and safety of fish in Greece using next-generation sequencing (NGS) and the correlation of the species of microbial flora with the production of histamine. Fourteen different fish species were obtained from local fish stores (Greece) within 1 day from capture. The initial microbiota in fish flesh was determined using NGS. The main pathogenic bacterial species identified in the tested fish samples included Vibrio spp., Clostridium spp., Staphylococcus, Flavobacterium and Janthinobacterium representing both native freshwater habitats and contaminants arising from different sources, including sewage and direct contamination by wild animals, livestock, and feed. The initial spoilage microbiota of fish consisted of several psychrotrophic Gram-negative bacteria, such as Pseudomonas, Acinetobacter, Moraxella, Shewanella, Psychrobacter, Lactobacillus, Brochothrix and Photobacterium. The results of the study show the potential of the application and the usefulness of NGS for the determination of microbial flora associated with food-borne diseases and spoilage in fish products. Histamine formation correlated with the valid reads (concentration and number of bacteria) and slightly with the genus of the identified microorganisms.

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21

Fazial, Farah Faiqah, Tan Ling Ling, Azfar Al Ariff Ahmad, and Saiful Irwan Zubairi. "Physicochemical Characterization of Biofluid Metabolites from Liquid Residual of Tuna Fish (Euthynnus affinis) throughout Refrigerated Storage Condition." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/4189638.

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The cold storage condition and use of chemical treatment to preserve the fish appearance sometimes cause difficulties to the consumers to estimate the freshness of fish in the market. However, during fish deterioration, some compound is released or formed due to microbial and biochemical process. Identification of released compound during fish spoilage is a crucial step in understanding the degree of spoilage. This study characterizes the physicochemical changes of metabolites biofluids from liquid residual of tuna fish (Euthynnus affinis) during refrigerated storage condition. Tuna fish were kept in ice at 0°C and stored in cold room (~4°C) for seven days in order to study the changes in fish freshness and loss of quality through the storage period. Liquid residual of fish was collected at 0, 1, 2, 3, 4, 5, 6, and 7 days of storage. LC-MS/MS analysis was carried out to determine the possible dominant compound which was later identified as creatine and phenylalanine. Quantification of creatine and phenylalanine using HPLC with UV detector found that creatine and phenylalanine increased significantly up to day 4 and day 5 upon storage time for creatine and phenylalanine, respectively (p<0.05). The liquid residual pH increased from 6.5 on day 0 to 7.5 on day 7 (p<0.05). Changes in chemical compounds were supported with physical analysis on gills colour of spoilage fish. L⁎ and a⁎ values decreased with storage time from 41.08 to 24.76 and 18.34 to 10.40, respectively, while b⁎ value increased from -3.80 to -0.46 (p<0.05). The finding of biofluid derived compounds was found as useful and alternative indicators of fish freshness in later study on the development of optical biosensor.

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22

Heruwati, Endang Sri, Lily Lsmaini, and Wibowo Mangunwardoyo. "ANTIBACTERIAL TEST OF PANGIUM (Pangium edule Reinw) EXTRACT AGAINST THE GROWTH OF FISH SPOILAGE BACTERIA." Indonesian Fisheries Research Journal 15, no. 1 (April 27, 2017): 65. http://dx.doi.org/10.15578/ifrj.15.1.2009.65-73.

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23

Gram, L., and J. Melchiorsen. "Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue." Journal of Applied Bacteriology 80, no. 6 (June 1996): 589–95. http://dx.doi.org/10.1111/j.1365-2672.1996.tb03262.x.

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24

VECIANA-NOGUÉS, M. T., M. C. VIDAL-CAROU, and A. MARINÉ-FONT. "Histamine and Tyramine during Storage and Spoilage of Anchovie, Engraulis encrasicholus: Relationships with Other Fish Spoilage Indicators." Journal of Food Science 55, no. 4 (July 1990): 1192–93. http://dx.doi.org/10.1111/j.1365-2621.1990.tb01638.x.

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25

Kozlu, Ali, and Yeşim Elmacı. "Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 5 (May 26, 2021): 868–77. http://dx.doi.org/10.24925/turjaf.v9i5.868-877.4125.

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Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and coatings can act as carriers for active ingredients such as antimicrobials, antioxidants and flavorings. Edible film and coatings containing active ingredients are suitable for preservation of meat and fish products. These edible packaging treatments improve the storage time of meat and fish products by preventing moisture loss, retarding microbiological spoilage and restricting the growth of pathogenic microorganisms, slowing the oxidation of lipid, protein and pigment and extending the sensory acceptability of products. In this review, information was given about the applications of edible film and coatings enriched with active ingredients to meat, fish and derived products and the protective effect against microbial spoilage and oxidative deterioration and sensory quality losses occurring in these products during the storage period.

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26

Ashie, I. N. A., J. P. Smith, B. K. Simpson, and Norman F. Haard. "Spoilage and shelf‐life extension of fresh fish and shellfish." Critical Reviews in Food Science and Nutrition 36, no. 1-2 (January 1996): 87–121. http://dx.doi.org/10.1080/10408399609527720.

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27

Reynisson, Eyjólfur, Hélène Liette Lauzon, Hannes Magnusson, Guðmundur Óli Hreggvidsson, and Viggó Thor Marteinsson. "Rapid quantitative monitoring method for the fish spoilage bacteria Pseudomonas." Journal of Environmental Monitoring 10, no. 11 (2008): 1357. http://dx.doi.org/10.1039/b806603e.

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28

Dalgaard, P. "Qualitative and quantitative characterization of spoilage bacteria from packed fish." International Journal of Food Microbiology 26, no. 3 (August 1995): 319–33. http://dx.doi.org/10.1016/0168-1605(94)00137-u.

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29

Andoni, Egon, Enkeleda Ozuni, Bizena Bijo, Fatmira Shehu, Raffaella Branciari, Dino Miraglia, and David Ranucci. "Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage." Journal of Aquatic Food Product Technology 30, no. 2 (January 13, 2021): 228–45. http://dx.doi.org/10.1080/10498850.2020.1866131.

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30

Mallouchos, Athanasios, Theano Mikrou, and Chrysavgi Gardeli. "Gas Chromatography–Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (Sparus aurata)." Foods 9, no. 4 (April 9, 2020): 464. http://dx.doi.org/10.3390/foods9040464.

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Gilthead sea bream (Sparus aurata) is one of the most important farmed Mediterranean fish species, and there is considerable interest for the development of suitable methods to assess its freshness. In the present work, gas chromatography–mass spectrometry-based metabolomics was employed to monitor the hydrophilic metabolites of sea bream during storage on ice for 19 days. Additionally, the quality changes were evaluated using two conventional methods: sensory evaluation according to European Union’s grading scheme and K-value, the most widely used chemical index of fish spoilage. With the application of chemometrics, the fish samples were successfully classified in the freshness categories, and a partial least squares regression model was built to predict K-value. A list of differential metabolites were found, which were distinguished according to their evolution profile as potential biomarkers of freshness and spoilage. Therefore, the results support the suitability of the proposed methodology to gain information on seafood quality.

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31

BAIXAS-NOGUERAS, S., S. BOVER-CID, M. T. VECIANA-NOGUÉS, A. MARINÉ-FONT, and M. C. VIDAL-CAROU. "Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)." Journal of Food Protection 68, no. 11 (November 1, 2005): 2433–38. http://dx.doi.org/10.4315/0362-028x-68.11.2433.

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Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

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32

Bai, Shijie, and Gang Hou. "Microbial communities on fish eggs from Acanthopagrus schlegelii and Halichoeres nigrescens at the XuWen coral reef in the Gulf of Tonkin." PeerJ 8 (February 7, 2020): e8517. http://dx.doi.org/10.7717/peerj.8517.

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Coral reefs are an important part of the ocean ecosystem and are a vital spawning ground for marine fish. Microorganisms are abundant in this environment and play a key role in the growth and development of host species. Many studies have investigated the microbial communities of fish with a focus on the intestinal microbiome of laboratory-reared adult fish. Little is known about the relationship between fish eggs and their microorganisms, especially as microbial communities relate to wild fish eggs in coral reefs. In this study, we analyzed the microbial communities of two species of coral fish eggs, Acanthopagrus schlegelii and Halichoeres nigrescens, using 16S rRNA gene amplicon sequencing technology. Pseudomonas, Archromobacter, and Serratia were the main bacterial genera associated with these fish eggs and are known to be bacteria with potentially pathogenic and spoilage effects. The microbial community structures of Acanthopagrus schlegelii and Halichoeres nigrescens eggs were separated based on the 30 most abundant operational taxonomic units (OTUs). Principal coordinate analysis (PCoA) and non-metric multidimensional scaling analysis (NMDS) further confirmed that the microbial communities of coral fish eggs differ by species, which may be due to host selection. A functional prediction of the microbial communities indicated that most of the microbial communities were chemoheterotrophic and involved in nitrogen cycling. Our results showed that the microbial communities of coral fish eggs were distinct by species and that key microorganisms were potentially pathogenic, leading to the spoilage of fish eggs, high mortality, and low incubation rates. This study provided new insights for understanding the relationship between microorganisms and wild fish eggs.

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Vajdi, Meisam, Mohammad J. Varidi, Mehdi Varidi, and Mohebbat Mohebbi. "Using electronic nose to recognize fish spoilage with an optimum classifier." Journal of Food Measurement and Characterization 13, no. 2 (January 29, 2019): 1205–17. http://dx.doi.org/10.1007/s11694-019-00036-4.

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Fraser, Owen P., and Sam Sumar. "Compositional changes and spoilage in fish (part II) ‐ microbiological induced deterioration." Nutrition & Food Science 98, no. 6 (December 1998): 325–29. http://dx.doi.org/10.1108/00346659810235242.

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35

Levin, R. E., and R. Witkowski. "Characteristics and identity of obligately aerobic spoilage yeasts from fish silage." Journal of Applied Bacteriology 71, no. 4 (October 1991): 354–59. http://dx.doi.org/10.1111/j.1365-2672.1991.tb03800.x.

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Gram, Lone. "The influence of substrate on siderophore production by fish spoilage bacteria." Journal of Microbiological Methods 25, no. 3 (June 1996): 199–205. http://dx.doi.org/10.1016/0167-7012(95)00079-8.

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Semeano, Ana T. S., Daniele F. Maffei, Susana Palma, Rosamaria W. C. Li, Bernadette D. G. M. Franco, Ana C. A. Roque, and Jonas Gruber. "Tilapia fish microbial spoilage monitored by a single optical gas sensor." Food Control 89 (July 2018): 72–76. http://dx.doi.org/10.1016/j.foodcont.2018.01.025.

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38

PACQUIT, A., J. FRISBY, D. DIAMOND, K. LAU, A. FARRELL, B. QUILTY, and D. DIAMOND. "Development of a smart packaging for the monitoring of fish spoilage." Food Chemistry 102, no. 2 (2007): 466–70. http://dx.doi.org/10.1016/j.foodchem.2006.05.052.

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39

Austin, B. "The Bacterial Microflora of Fish." Scientific World JOURNAL 2 (2002): 558–72. http://dx.doi.org/10.1100/tsw.2002.137.

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The results of numerous studies indicate that fish possess bacterial populations on or in their skin, gills, digestive tract, and light-emitting organs. In addition, the internal organs (kidney, liver, and spleen) of healthy fish may contain bacteria, but there is debate on whether or not muscle is actually sterile. The numbers and taxonomic composition of the bacterial populations often reflect those of the surrounding water. The role of the bacteria includes the ability to degrade complex molecules (therefore exercising a potential benefit in nutrition), to produce vitamins and polymers, and to be responsible for the emission of light by the light-emitting organs of deep-sea fish. Taxa, includingPseudomonas, may contribute to spoilage by the production of histamines in fish tissue.

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RUSSELL, SCOTT M. "Capacitance Microbiology as a Means of Determining the Quantity of Spoilage Bacteria on Fish Fillets." Journal of Food Protection 61, no. 7 (July 1, 1998): 844–48. http://dx.doi.org/10.4315/0362-028x-61.7.844.

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An experiment was conducted to determine if a method for enumeration of Pseudomonas fluorescens in less than 11 h could be used to predict potential spoilage of fresh fish of four species. In each of three separate replications (Rep), five boneless fillets from each species of fish, including rainbow trout (RT), Atlantic salmon (AS), red grouper (RG), and tilapia (T) were obtained fresh from a retail outlet. For each species, six 25-g samples of fish flesh were asceptically removed from each fillet, placed into a polyethylene bag, and stored at 3°C for 0,1, 2, 3,4, or 5 days. After storage, samples were analyzed for psychrotrophic plate count (PPC), Pseudomonas fluorescens plate counts (PFPC), and P. fluorescens capacitance detection times (PDT) and subjectively evaluated for odor (ODOR). PPC gradually increased on all fish species as storage time increased. In most cases, PFPC decreased slightly and then progressively increased as storage time increased. In Reps 1 and 2, PDT decreased gradually (indicating an increase in bacteria); however, in Rep 3, PDT were erratic and difficult to interpret. Odor increased gradually throughout the storage period for all fish species. Linear correlations (R2 > 0.80) were observed between PPC and day of storage (DAY) for all fish species and Reps except for RT and RG in Rep 3. PFPC correlated (R2 > 0.70) to DAY for all fish except RT in Rep 3 and RG in Rep 2. PDT was negatively correlated to DAY for RT and T in Rep 1 and for all fish in Rep 2. Odor scores were highly correlated (R2 ≥ 0.84) to DAY for all fish tested. PPC and PDT were negatively correlated for RT in Reps 1 and 2, AS in Rep 2, and T in Reps 1 and 2. Because results can be obtained in < 12 h, the capacitance procedure with further refinement may provide an excellent alternative to conducting PPC as a means of predicting potential spoilage of fish such that the fillets of inferior quality (i.e., those that will spoil rapidly) may be sent to distribution outlets that are known to move fish products quickly and are able to sell the fish before it spoils.

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Hardy, R. "Fish processing." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 201–20. http://dx.doi.org/10.1017/s0269727000004310.

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SynopsisThis paper gives a brief description of the United Kingdom's fish processing industry and possible future trends. Although the consumption offish in the United Kingdom is relatively modest, about 100 species are used to satisfy this demand. Processing such a diverse resource is difficult and this is exacerbated by uncertainties of supply, seasonal quality fluctuations and the rapid spoilage changes that occur when fish are kept at ambient temperatures.The food market is highly competitive, which means that processors must make the best possible use of the resource to reduce costs and yet stimulate demand by improving the end product. This is often difficult to do using traditional practices, and so the industry has had to develop novel processing methods to make both conventional products and new ones that will stimulate demand. In the past the specialist retailer, the fishmonger, could be depended upon not only to encourage the purchase of fish but also to provide the finishing touches and to give some instruction on how to cook it. Stimulation of interest and assistance cannot be given so readily in retailing through supermarkets, and so the processor has had to give more attention to presentation, packaging and ensuring that the product can be cooked with little further preparation.

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CAI, PING, MARK A. HARRISON, YAO-WEN HUANG, and JUAN L. SILVA. "Toxin Production by Clostridium botulinum Type E in Packaged Channel Catfish." Journal of Food Protection 60, no. 11 (November 1, 1997): 1358–63. http://dx.doi.org/10.4315/0362-028x-60.11.1358.

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Channel catfish were inoculated with 3 to 4 log spores/g of a mixed pool of four strains of C. botulinum type E (Beluga, Minnesota, G21-5, and 070) and were packaged with an oxygen-permeable overwrap, in an oxygen-barrier bag with a modified atmosphere of CO2-N2 (80:20) or in a master bag with the same modified atmosphere. Packaged fish were stored at either 4°C and sampled at intervals over 30 days or at 10°C and sampled at intervals over 12 days. An additional master bag treatment in which overwrap-packaged catfish was stored first at 4°C, then removed from the master bags and stored at 10°C, was sampled at intervals over 18 days. Toxin production was evaluated using the mouse bioassay. Aerobic psychrotrophic and anaerobic populations were enumerated, and product spoilage characteristics were noted. Under abusive storage conditions of 10°C, there was no difference among the potential for toxin production in the packaged fish, with botulinum toxin detected on fish from each package type by day 6. At 4°C, toxin production was detected on day 9 in the overwrapped packages, while it was on day 18 in the modified atmosphere packaging. No toxin was found in the master bags held continually at 4°C. Toxin was detected on day 18 from samples initially held at 4°C in the master bag and subsequently held at 10°C. Spoilage preceded toxin production for samples stored at 4°C for each type of packaging. At 10°C, spoilage and toxin detection times coincided.

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Vogel, Birte Fonnesbech, Kasthuri Venkateswaran, Masataka Satomi, and Lone Gram. "Identification of Shewanella baltica as the Most Important H2S-Producing Species during Iced Storage of Danish Marine Fish." Applied and Environmental Microbiology 71, no. 11 (November 2005): 6689–97. http://dx.doi.org/10.1128/aem.71.11.6689-6697.2005.

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ABSTRACT Shewanella putrefaciens has been considered the main spoilage bacteria of low-temperature stored marine seafood. However, psychrotropic Shewanella have been reclassified during recent years, and the purpose of the present study was to determine whether any of the new Shewanella species are important in fish spoilage. More than 500 H2S-producing strains were isolated from iced stored marine fish (cod, plaice, and flounder) caught in the Baltic Sea during winter or summer time. All strains were identified as Shewanella species by phenotypic tests. Different Shewanella species were present on newly caught fish. During the warm summer months the mesophilic human pathogenic S. algae dominated the H2S-producing bacterial population. After iced storage, a shift in the Shewanella species was found, and most of the H2S-producing strains were identified as S. baltica. The 16S rRNA gene sequence analysis confirmed the identification of these two major groups. Several isolates could only be identified to the genus Shewanella level and were separated into two subgroups with low (44%) and high (47%) G+C mol%. The low G+C% group was isolated during winter months, whereas the high G+C% group was isolated on fish caught during summer and only during the first few days of iced storage. Phenotypically, these strains were different from the type strains of S. putrefaciens, S. oneidensis, S. colwelliana, and S. affinis, but the high G+C% group clustered close to S. colwelliana by 16S rRNA gene sequence comparison. The low G+C% group may constitute a new species. S. baltica, and the low G+C% group of Shewanella spp. strains grew well in cod juice at 0°C, but three high G+C Shewanella spp. were unable to grow at 0°C. In conclusion, the spoilage reactions of iced Danish marine fish remain unchanged (i.e., trimethylamine-N-oxide reduction and H2S production); however, the main H2S-producing organism was identified as S. baltica.

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EVELINE, EVELINE, and CHIKITA WINI TANUMIHARDJA. "Antibacterial Potential of Radish Extract (Raphanus sativus L.) Against Fish Spoilage Bacteria." Microbiology Indonesia 13, no. 3 (2019): 90–96. http://dx.doi.org/10.5454/mi.13.3.3.

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45

Devarayan, Kesavan, Padmavathi Pandiyan, Kopperundevi Sivakami Nagaraju, and Hema Anjappan. "Halochromic sensors for real-time monitoring of spoilage of packed seer fish." Materials Today: Proceedings 33 (2020): 3961–66. http://dx.doi.org/10.1016/j.matpr.2020.06.332.

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46

Bhadra, Sharmistha, Claudia Narvaez, Douglas J. Thomson, and Greg E. Bridges. "Non-destructive detection of fish spoilage using a wireless basic volatile sensor." Talanta 134 (March 2015): 718–23. http://dx.doi.org/10.1016/j.talanta.2014.12.017.

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47

Summers, G., R. D. Wibisono, D. I. Hedderley, and G. C. Fletcher. "Trimethylamine oxide content and spoilage potential of New Zealand commercial fish species." New Zealand Journal of Marine and Freshwater Research 51, no. 3 (November 3, 2016): 393–405. http://dx.doi.org/10.1080/00288330.2016.1250785.

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48

PACQUIT, A., K. LAU, H. MCLAUGHLIN, J. FRISBY, B. QUILTY, and D. DIAMOND. "Development of a volatile amine sensor for the monitoring of fish spoilage." Talanta 69, no. 2 (April 15, 2006): 515–20. http://dx.doi.org/10.1016/j.talanta.2005.10.046.

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49

Wright, Mitchell Henry, Joseph Shalom, Ben Matthews, Anthony Carlson Greene, and Ian Edwin Cock. "Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish spoilage." Food Microbiology 78 (April 2019): 114–22. http://dx.doi.org/10.1016/j.fm.2018.10.006.

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Morsy, Mohamed K., Kinga Zór, Nathalie Kostesha, Tommy Sonne Alstrøm, Arto Heiskanen, Hassan El-Tanahi, Ashraf Sharoba, et al. "Development and validation of a colorimetric sensor array for fish spoilage monitoring." Food Control 60 (February 2016): 346–52. http://dx.doi.org/10.1016/j.foodcont.2015.07.038.

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