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Cited by 1,490Meat and Animal Product QualityPolyamine Metabolism and ApplicationsPostharvest Quality and Shelf Life Management

Microbiological spoilage of fish and fish products

Gram, Lone, Huss, Hans Henrik·1996·International Journal of Food Microbiology
DOI 10.1016/0168-1605(96)01134-8
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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. 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 CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 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 psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area.

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Crossref · 10.1016/0168-1605(96)01134-8

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  • Bacteria capable of reducing TMAO to TMA are found in different ecological niches, including marine environment (Photobacterium, Shewanella and Vibrio species), photosynthetic bacteria living in ponds (Rhodobacter species), and many enterobacteria.

    “The bacteria capable of reducing TMAO to TMA are found in different ecological niches such as the marine environment (Photobacterium, Shewanella and Vibrio species), in photosynthetic bacteria living in ponds (Rhodobacter species), and is also found among many enterobacteria [16,53,54].”

    From Trimethylamine N-oxide: the good, the bad and the unknown. (2016) · cites this paper as [54]

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Authors
Gram, L., & Huss, H. H.
Affiliations
Technical University of Denmark (DK)
Corresponding author
Gram, Lone
ORCID
Gram, Lone
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
1996-11
Volume
33
Issue
1
Pages
121-137
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/0168-1605(96)01134-8
OpenAlex
W1971992471
Cited by
1,490
References
60
Citations by year
2026: 57 · 2025: 41 · 2024: 58 · 2023: 72 · 2022: 59 · 2021: 85 · 2020: 65 · 2019: 97 · 2018: 77 · 2017: 64 · 2016: 82 · 2015: 64 · 2014: 71 · 2013: 86 · 2012: 69
FWCI
3.80
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
  • Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords
fish spoilage, fishery products, Shewanella putrefaciens, Pseudomonas, Photobacterium phosphoreum, modified atmosphere packaging, salted fish, lactic acid bacteria, Enterobacteriaceae, halophilic bacteria, anaerobic bacteria, yeast
MeSH terms
Animals, Bacteria, Fermentation, Fish Products, Fishes, Food Microbiology

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