ELSEVIER
International
Journal
of
Food
Microbiology
33
(1996)
121-137
l-1
Journal
ofFoodMicrobii
Microbiological
spoilage
of
fish
and
fish
products
Lone
Gram”,
Hans
Henrik
Huss
Danish
Institute
&or
Fi&ries
Research,
Department
of
Seafood
Research,
TechnicaE
Uniwrsity
of
Denmark,
Building
221,
DK-2800
Lyngby,
Denmark
Abstract
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.
Sizewnnella
putrefaciens
and
Pseu&monas
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,
resistant
Photobacterium
phosphoreum
whereas
Gram-positive
bacteria
are
likely
spoilers
of
CO,
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
EntProhact~riaceue
and/or
Ph~~~bac~erjt~Fn
~l~~sph~r~~m.
However,
more
work
is
needed
in
this
area.
ELSEVIER International Journal of Food Microbiology 33 (1996) 121-137 l-1 Journal ofFoodMicrobii Microbiological spoilage of fish and fish products Lone Gram”, Hans Henrik Huss Danish Institute &or Fi&ries Research, Department of Seafood Research, TechnicaE Uniwrsity of Denmark, Building 221, DK-2800 Lyngby, Denmark Abstract 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. Sizewnnella putrefaciens and Pseu&monas 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, resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO, 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 EntProhact~riaceue and/or Ph~~~bac~erjt~Fn ~l~~sph~r~~m. However, more work is needed in this area.
การแปล กรุณารอสักครู่..
ELSEVIER
International
Journal
of
Food
Microbiology
33
(1996)
121-137
l-1
Journal
ofFoodMicrobii
Microbiological
spoilage
of
fish
and
fish
products
Lone
Gram”,
Hans
Henrik
Huss
Danish
Institute
&or
Fi&ries
Research,
Department
of
Seafood
Research,
TechnicaE
Uniwrsity
of
Denmark,
Building
221,
DK-2800
Lyngby,
Denmark
Abstract
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.
Sizewnnella
putrefaciens
and
Pseu&monas
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,
resistant
Photobacterium
phosphoreum
whereas
Gram-positive
bacteria
are
likely
spoilers
of
CO,
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
EntProhact~riaceue
and/or
Ph~~~bac~erjt~Fn
~l~~sph~r~~m.
However,
more
work
is
needed
in
this
area.
การแปล กรุณารอสักครู่..