Microbiological spoilage of fish and fish products

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 biochemic...

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Bibliographic Details
Published in:International journal of food microbiology 1996-11, Vol.33 (1), p.121-137
Main Authors: Gram, Lone, Huss, Hans Henrik
Format: Article
Language:English
Subjects:
Animals
Bacteria - isolation & purification
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
DETERIORATION
DETERIORO
Enterobacteriaceae
Fermentation
FISH
FISH PRODUCTS
Fish Products - microbiology
Fishes - microbiology
Food Microbiology
LACTIC ACID BACTERIA
Marine
PESCADO
Photobacterium phosphoreum
Pisces
POISSON (ALIMENT)
PRODUCTOS DERIVADOS DEL PESCADO
PRODUIT A BASE DE POISSON
Pseudomonas
Shewanella putrefaciens
Spoilage association
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Summary: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 CO 2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO 2 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.
ISSN:0168-1605
1879-3460
DOI:10.1016/0168-1605(96)01134-8