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Cited by 643Meat and Animal Product QualityPostharvest Quality and Shelf Life ManagementFood Industry and Aquatic Biology

Fish spoilage mechanisms and preservation techniques: review

Open access
Ghaly·2010·American Journal of Applied Sciences
DOI 10.3844/ajassp.2010.859.877
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Abstract

Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its shelf life and maintain its nutritional value, texture and flavor. The freshness and quality of fish have always gained the attention by Food Regulatory Agencies and Food Processing Industry. Proper handling, pretreatment and preservation techniques can improve the quality fish and fish products and increase their shelf life. Methodology: Historically salting, drying, smoking, fermentation and canning were the methods to prevent fish spoilage and extend its shelf life. In response to consumer demand for texture, appearance and taste, new methods were developed including: Cooling, freezing and chemical preservation. A comprehensive review of the literature on the subject of fish spoilage and modern preservation techniques was carried out. Conclusion: Fish spoilage results from three basic mechanisms: Enzymatic autolysis, oxidation, microbial growth. Low temperature storage and chemical techniques for controlling water activity, enzymatic, oxidative and microbial spoilage are the most common in the industry today. A process involving the addition of an EDTA (1 mM)-TBHQ (0.02%) combination and ascorbic acid and storage at refrigerated temperatures (5°C) in darkness can be the most positive for controlling the spoilage of fish and fish product. The suggested process would address antimicrobial activity as well as destructive oxidation of the desired lipids and fats. However, more efforts are required to understand the role of proximate composition of fish, post harvest history, environmental conditions, initial microbial load, type and nature of bacteria and their interaction in order to optimize the shelf-life of fish.

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Written from the paper’s full text.

TL;DR

This narrative review synthesizes literature on the three basic mechanisms of fish spoilage (enzymatic autolysis, oxidation, microbial growth) and the preservation techniques used to control them, concluding that a combination of EDTA (1 mM), TBHQ (0.02%) and ascorbic acid (0.2%) with refrigerated storage (5°C) in darkness is the most promising approach. It reports that one-fourth of the world's food supply and 30% of landed fish are lost through microbial activity alone.

Key findings

  • Fish spoilage results from three basic mechanisms: enzymatic autolysis, oxidation and microbial growth; autolytic enzymes reduce textural quality early but do not produce characteristic spoilage off-odors, while microbial metabolism produces amines, biogenic amines (putrescine, histamine, cadaverine), organic acids, sulphides, alcohols, aldehydes and ketones.
  • Losses: chemical deterioration and microbial spoilage account for 25% of gross primary agricultural and fishery products annually; one-fourth of the world's food supply and 30% of landed fish are lost through microbial activity alone; 4–5 million tons of trawled and shrimp fish are lost yearly due to enzymatic and microbial spoilage from improper onsite storage.
  • Antioxidant comparisons: TBHQ at 0.01% was twice as effective as BHA or BHT at 0.02%, with antioxidant efficiency values of 4.0 versus 1.8 and 2.2 respectively; TBHQ at 200 ppm in darkness gave the smallest increases in peroxide and TBA values in mackerel liver oil, and TBHQ on haddock muscle stored on ice for 12 days resulted in no oxidation and no painty odor.
  • Salt and acid effects: 25% (w/w) NaCl reduced autolytic activity in Indian anchovy by 48%; proteolysis of tilapia surimi decreased by about 76% versus control when incubated in 1 M NaCl at 65°C for 1.5 h; lactic acid reduced anchovy belly bursting from 19% to 10% after 35 h storage; salmon slice shelf life was estimated at 8, 12, 12 and 15 days for control, NaL, NaC and NaA respectively.
  • Freezing: at −25°C only 90–95% of water freezes (70% at −5°C), and some water remains unfrozen even at −30°C; about 10–60% of the viable microbial population die during freezing; freeze storage of tilapia decreased protein and fat by 27.9% and 25.92% respectively while total coliform count rose from 3.0×10³ to 7.5×10⁶.

Methods

  • Design: comprehensive narrative review of the literature on fish spoilage mechanisms and preservation techniques; no primary experimental data reported.
  • Scope: covers autolytic enzymatic spoilage, oxidative spoilage (free radical initiation/propagation/termination), microbial spoilage, and preservation via low-temperature storage, water activity control, gutting, NaCl, acids, phenolic antioxidants, EDTA, nitrites, sulphites, lactates, ascorbic acid and benzoic acid.
  • Evidence base: cited studies and tables drawn from the published literature, including data on spoilage bacteria, water activity minima, cold storage life at −30°C, and inhibitory concentrations of sodium lactate.

Limitations

  • Stated by the paper: more efforts are required to understand the role of proximate composition of fish, post-harvest history, environmental conditions, initial microbial load, type and nature of bacteria and their interaction in order to optimize the shelf-life of fish.
  • Evident from the text: this is a narrative review without a described systematic search strategy, inclusion criteria or quantitative synthesis; the recommended EDTA/TBHQ/ascorbic acid process is presented as a suggestion rather than validated by a controlled trial reported here.
  • Evident from the text: several cited findings are species- and condition-specific (e.g., anchovy, tilapia surimi, mackerel, haddock, turbot), and regulatory limits cited (Canada, US) differ by jurisdiction, limiting generalization.

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Integrity signals

Registry

Crossref · 10.3844/ajassp.2010.859.877

Cites

Statistics

Nothing to recompute.

Claims the paper makes

0 of 134 cited sources checked · 0 supported · 0 flagged

  • Findingcitation

    Most of the impact of autolytic changes in chilled/frozen fish is on textural quality along with the production of hypoxanthine and formaldehyde.

    “Most of the impact is on textural quality along with the production of hypoxanthine and formaldehyde.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites FAO, 2005

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  • Premisecitation

    Proteolytic enzymes can contribute to a sensorial or product associated alteration.

    “There is a sensorial or product associated alteration that can be contributed by proteolytic enzymes (Engvang and Nielsen, 2001).”
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    • cites Engvang and Nielsen, 2001

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  • Interpretationreasoning

    These proteolytic enzymes contribute to post mortem degradation in fish muscle and fish products during storage and processing.

    “These enzymes contribute to post mortem degradation in fish muscle and fish products during storage and processing.”
    Quote in the paperSubstantial claim
  • Premisecitation

    Shortly after capture, chemical and biological changes take place in dead fish due to enzymatic breakdown of major fish molecules.

    “Shortly after capture, chemical and biological changes take place in dead fish due to enzymatic breakdown of major fish molecules (FAO, 2005).”
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    • cites FAO, 2005

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  • Interpretationreasoning

    The new compounds formed during fish spoilage are responsible for changes in odour, flavor and texture of the fish meat.

    “These new compounds are responsible for the changes in odour, flavor and texture of the fish meat.”
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  • Classified as probably not a substantial claim. 28
  • May combine two claims. 31
  • The quote only partly states this claim. 2

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    Findingnone given

    Compositional changes during fish spoilage result in lipid oxidation and protein degradation as well as the loss of other valuable molecules.

    “Compositional changes during fish spoilage result in lipid oxidation and protein degradation as well as the loss of other valuable molecules.”
    Quote in the paperNot a substantial claim

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    Findingreasoning

    During fish spoilage, there is a breakdown of various components and the formation of new compounds.

    “During fish spoilage, there is a breakdown of various components and the formation of new compounds.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S4 (based). May combine two claims.

    Interpretationreasoning

    The suggested process would address antimicrobial activity as well as destructive oxidation of the desired lipids and fats.

    “The suggested process would address antimicrobial activity as well as destructive oxidation of the desired lipids and fats.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Digestive enzymes cause extensive autolysis which results in meat softening, rupture of the belly wall and drain out of the blood water which contains both protein and oil.

    “The digestive enzymes cause extensive autolysis which results in meat softening, rupture of the belly wall and drain out of the blood water which contains both protein and oil (FAO, 1986).”
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    • cites FAO, 1986

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    Premisecitation

    Autolytic enzymes reduce textural quality during early stages of deterioration but do not produce the characteristic spoilage off-odors and off-flavors.

    “Hansen et al. (1996) stated that autolytic enzymes reduced textural quality during early stages of deterioration but did not produce the characteristic spoilage off-odors and off-flavors.”
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    • cites Hansen et al., 1996

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    Premisecitation

    Most fish species degrade as a result of digestive enzymes and lipases, microbial spoilage from surface bacteria and oxidation.

    “Most fish species degrade as a result of digestive enzymes and lipases, microbial spoilage from surface bacteria and oxidation (AMEC, 2003).”
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    • cites AMEC, 2003

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    Premisecitation

    During improper storage of whole fish, proteolysis is responsible for degradation of proteins and is followed by a process of solubilization.

    “During improper storage of whole fish, proteolysis is responsible for degradation of proteins and is followed by a process of solubilization (Lin and Park, 1996).”
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    • cites Lin and Park, 1996

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  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Spoilage of food products can be due to chemical, enzymatic or microbial activities.

    “Spoilage of food products can be due to chemical, enzymatic or microbial activities.”
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    • cites Baird-Parker, 2000

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    Premisecitation

    Peptides and free amino acids can be produced as a result of autolysis of fish muscle proteins, which lead towards spoilage of fish meat as an outcome of microbial growth and production of biogenic amines.

    “On the other hand, peptides and free amino acids can be produced as a result of autolysis of fish muscle proteins, which lead towards the spoilage of fish meat as an outcome of microbial growth and production of biogenic amines (Fraser and Sumar, 1998).”
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    • cites Fraser and Sumar, 1998

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    Premisecitation

    Lipases split glycerides forming free fatty acids which are responsible for common off-flavour (rancidity) and reducing the oil quality.

    “During this process, lipases split the glycerides forming free fatty acids which are responsible for: (a) common offflavour, frequently referred to as rancidity and (b) reducing the oil quality (Huis in't Veld, 1996;FAO, 1986).”
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    • cites Huis in't Veld, 1996

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    • cites FAO, 1986

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    Premisenone given

    Termination occurs when a build up of free radicals interact to form nonradical products.

    “Termination occurs when a build up of these free radicals interact to form nonradical products.”
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    Premisenone given

    Oxidation typically involves the reaction of oxygen with the double bonds of fatty acids.

    “Oxidation typically involves the reaction of oxygen with the double bonds of fatty acids.”
    Quote in the paperNot a substantial claim

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    Premisecitation

    Lipolytic enzymes could either be endogenous of the food product or derived from psychrotrophic microorganisms.

    “The lipolytic enzymes could either be endogenous of the food product (such as milk) or derived from psychrotrophic microorganisms (Huis in't Veld, 1996).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Huis in't Veld, 1996

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    Interpretationcitation

    Fish spoilage occurs in four phases which start from autolytic deterioration caused by enzymes and is responsible for initial first two phases of spoilage.

    “Figure 1 illustrates spoilage of fish in four phases which starts form autolytic deterioration caused by enzymes and is responsible for initial first two phases of spoilage.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    Trimethylamine (TMA) levels are used universally to determine microbial deterioration leading to fish spoilage.

    “Trimethylamine (TMA) levels are used universally to determine microbial deterioration leading to fish spoilage.”
    Quote in the paperNot a substantial claim

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    Premisecitation

    Gutting fish immediately after capture can avoid invasion of digestive tract proteases through the abdominal cavity to tissue and prevent or slow degradation.

    “Gutting of the fish immediately after capture can avoid the invasion of digestive tract proteases through the abdominal cavity to the tissue and prevent or slow degradation (Pedrosa-Menabrito and Regenstein, 1988).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites Pedrosa-Menabrito and Regenstein, 1988

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  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

    Premisenone given

    Fish use Trimethylamine Oxide (TMAO) as an osmoregulant to avoid dehydration in marine environments and tissue waterlogging in fresh water.

    “Fish use Trimethylamine Oxide (TMAO) as an osmoregulant to avoid dehydration in marine environments and tissue waterlogging in fresh water.”
    Quote in the paperNot a substantial claim

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    Premisecitation

    NaCl is an inactivator of catheptic activity, which may also control autolytic spoilage.

    “They concluded that NaCl is an inactivator of catheptic activity, which may, also, control autolytic spoilage.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Reddi et al. (1972)

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    Premisecitation

    For unpreserved fish, spoilage is a result of Gram-negative, fermentative bacteria (such as Vibrionaceae), whereas psychrotolerant Gram-negative bacteria (such as Pseudomonas spp. and Shewanella spp.) tend to spoil chilled fish.

    “For unpreserved fish, spoilage is a result of Gram-negative, fermentative bacteria (such as Vibrionaceae), whereas psychrotolerant Gram-negative bacteria (such as Pseudomonas spp.and Shewanella spp.) tend to spoil chilled fish (Gram and Huss, 2000).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Gram and Huss, 2000

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    Premisecitation

    Proteins are degraded by proteases into peptides and amino acids, whereas lipids are degraded by lipases into fatty acids, glycerols and other compounds.

    “Liston ( 1980) stated that proteins are degraded by the proteases into peptides and amino acids, whereas lipids are degraded by lipases into fatty acids, glycerols and other compounds.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Liston, 1980

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    Premisecitation

    Nitrites are usually added as salts along with NaCl, ascorbate and erythorbate to meat, poultry and fish products as an antimicrobial against toxin-producing Clostridium botulinum and to enhance color.

    “Nitrites are usually added as salts (sodium nitrite or potassium nitrite) along with NaCl, ascorbate and erythorbate to meat, poultry and fish products as an antimicrobial to the toxin producing Clostridium botulinum and to enhance color (Ray, 2004).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Ray, 2004

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  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    According to Ray, the antimicrobial activity of phenolic antioxidants is due to adverse effects on cell membranes and enzymes.

    “According to Ray (2004), the antimicrobial activity is due to the adverse effects on cell membranes and enzymes.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Ray (2004)

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    Premisecitation

    The microbial activity of sulfites is produced by undissociated sulfurous acid, which enters the cell and reacts with thiol groups of proteins, enzymes and cofactors.

    “The microbial activity is produced by the undissociated sulfurous acid which enters the cell and reacts with thiol groups of proteins, enzymes and cofactors (Ray, 2004).”
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    • cites Ray, 2004

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    Premisecitation

    During preliminary studies TBHQ showed practically no measurable oxidation in accelerated tests at levels higher than 0.02%.

    “They, also, reported that during preliminary studies TBHQ had showed practically no measurable oxidation in the accelerated tests at levels higher than 0.02%.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Kaitaranta (1992)

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  • May combine two claims.

    Interpretationreasoning

    As TBHQ has two hydroxyl groups, it gave the best performance over BHA and BHT, which have one group.

    “As TBHQ has two hydroxyl groups it gave the best performance over BHA and BHT which have one group.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    The effectiveness of phenolic antioxidants was suggested as being largely influenced by the number of hydroxyl groups available for free radical scavenging.

    “The effectiveness of the phenolic antioxidants was suggested as being largely influenced by the number of hydroxyl groups available for free radical scavenging.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Raghavan and Hultin, 2005

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  • The quote only partly states this claim.

    Premisecitation

    Sang and Jin found that exposure to visible light played the most critical role in oxidation, followed by BHA and TBHQ, in crude and refined Mackerel liver oil.

    “The results showed that exposure to visible light played the most critical role in oxidation followed by BHA and TBHQ.”
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    • cites Sang and Jin (2004)

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    Premisecitation

    Sen reported that a 10% solution of sodium chloride inactivated the autolytic enzyme when deveined shrimp was blanched for 5 minutes at 80°C.

    “Sen (2005) reported that 10% solution of sodium chloride inactivated the autolytic enzyme when deveind shrimp was blanched for 5 minutes at 80°C.”
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    • cites Sen (2005)

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  • May combine two claims.

    Interpretationreasoning

    By removing catalysts through antioxidants and chelating agents, lipid oxidation can be limited and lipid yield improved.

    “By removing these catalysts through antioxidants and chelating agents, lipid oxidation can be limited and the lipid yield improved.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Dyett and Shelley found that sulphite preservative had significant inhibition effects on coli-aerogenes and other Gram-negative microorganisms at room temperature in meat sausages.

    “The results indicated that the preservative had a significant inhibition effects on coli-aerogenes and other Gram negative microorganisms at room temperature.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Dyett and Shelley (1966)

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    Premisecitation

    TBHQ had an antioxidant efficiency value of 4.0, whereas BHA and BHT had values of 1.8 and 2.2, respectively.

    “TBHQ had an antioxidant efficiency value of 4.0 where BHA and BHT had values of 1.8 and 2.2, respectively.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Kaitaranta (1992)

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    Premisecitation

    Reddi et al. reported that increasing salt concentrations reduced catheptic activity, but enzymes were still active at salt levels relevant to smoked salmon.

    “However, Reddi et al. (1972) reported that increasing salt concentrations reduced catheptic activity, but enzymes were still active at salt levels relevant to smoked salmon.”
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    • cites Reddi et al. (1972)

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    Premisecitation

    Raghavan and Hultin found that use of TBHQ on haddock muscle samples stored on ice for 12 days resulted in no oxidation and no painty odor in comparison with BHA and BHT.

    “Figure 10 shows that the use of TBHQ on the haddock muscle samples stored on ice for a period of 12 days resulted in no oxidation and no painty odor (in terms of increased TBARS and sensory analysis, respectively) in comparison with BHA and BHT.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Raghavan and Hultin, 2005

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  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Klomklao et al. reported that autolytic activities continuously decreased as NaCl concentration increased and no activity remained in the presence of 30% (w/v) NaCl at 55°C and pH 9.0.

    “They reported that autolytic activitiescontinuously decreased as NaCl concentration increasedand no activity remained in the presence of 30% (w/v) NaCl at 55°C and pH 9.0.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Klomklao et al. (2004)

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    Premisecitation

    Dąbrowski et al. observed that sodium benzoate reduced diversity of bacteria and yeasts in low-salt herring slices and exerted no influence on the total number of bacteria and yeasts.

    “They observed that sodium benzoate reduced diversity of bacteria and yeasts in a tested product and exerted no influence on the total number of bacteria and yeasts.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Dąbrowski et al. (2002)

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    Premisecitation

    Once in the cytosol, benzoic acid dissociates because of the basically neutral pH environment; the anion and protons released cannot diffuse back across the membrane and hence accumulate in the cytosol.

    “While once in the cytosol, the acid will dissociate because of basically neutral pH environment.The anion and protons released from original molecules cannot diffuse back across the membrane, hence accumulated in the cytosol.”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites Krebs et al., 1983

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    • cites Warth, 1991

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    • cites Brul and Coote, 1999

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    Premisecitation

    Lactic acid has shown antimicrobial properties when used as a rinse for beef, pork and chicken carcasses.

    “Lactic acid has shown some antimicrobial properties when used as a rinse for beef, pork and chicken carcasses.”
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    • cites Doores, 2005

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    Premisecitation

    Benzoic acid and sodium benzoate are used as preservatives in products that are acidic in nature.

    “Benzoic acid and sodium benzoate are used as a preservative in products that are acidic in nature.”
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    • cites Chipley, 2005

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    Premisecitation

    In the study by Martinez and Gildberg (1988), propionic acid treated samples had a belly bursting rate of 13% after 35 hours of storage.

    “| Propionic acid | 5 | 5.9 | 13 |”
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    • cites Martinez and Gildberg, 1988

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    Premisecitation

    Efluvwevwere and Ajiboye reported that sodium benzoate-treated samples could only be effective for the first 4 days after treatment under a tropic environment.

    “They reported that sodium benzoate-treated samples could only be effective for the first 4 days after treatment under tropic environment.”
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    • cites Efluvwevwere and Ajiboye (1996)

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    Interpretationnone given

    Freeze storage can decrease microbial and enzymatic spoilage but cannot prevent oxidative spoilage.

    “However, the energy intensive freezing operations is only a temporary method for preservation of fish as freeze storage can decrease microbial and enzymatic spoilage but cannot prevent oxidative spoilage.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    In the study by Martinez and Gildberg (1988), lactic acid treated samples had a final pH of 5.9 after 35 hours of storage.

    “| Lactic acid | 5 | 5.9 | 10 |”
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    • cites Martinez and Gildberg, 1988

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    Premisecitation

    In the study by Martinez and Gildberg (1988), control samples had a final pH of 6.3 after 35 hours of storage.

    “| Control* | 8 | 6.3 | 19 |”
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    • cites Martinez and Gildberg, 1988

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    Premisecitation

    In the study by Martinez and Gildberg (1988), acetic acid treated samples had a belly bursting rate of 11% after 35 hours of storage.

    “| Acetic acid | 5 | 5.9 | 11 |”
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    • cites Martinez and Gildberg, 1988

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    Premisecitation

    Chipley states that benzoic acid and its salt are generally used to inhibit yeasts and fungi rather than bacteria.

    “Chipley (2005) states that benzoic acid and its salt are generally used to inhibit yeasts and fungi rather than bacteria.”
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    • cites Chipley (2005)

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    Premisenone given

    Benzoic acid stays as an uncharged molecule under low pH conditions, which is the form that readily crosses the cell membrane.

    “The benzoic acid stays as uncharged molecule under low pH conditions which is the form to readily cross the cell membrane.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Omojowo et al. found that potassium sorbate had no effect on Staphylococcus count throughout storage, while only 5% sodium metabisulphite reduced Staphylococcus count to 0 and it remained 0 until the end of 8th week storage.

    “They also found that potassium sorbate had no effect on Staphylococcus count throughout the period of storage while only 5% sodium metabisulphite was able to reduce the Staphylococcus count to 0 and remained 0 until the end of 8th week storage.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Omojowo et al. (2009)

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  • May combine two claims.

    Interpretationreasoning

    The suggested process of adding EDTA/TBHQ and ascorbic acid would address antimicrobial activity as well as destructive oxidation of the desired lipids and fats.

    “The suggested process would address antimicrobial activity as well as destructive oxidation of the desired lipids and fats.”
    Quote in the paperSubstantial claim
    • Rests on an assumption: The combination of EDTA/TBHQ and ascorbic acid is safe and effective for preserving fish and fish products.
    • Rests on an assumption: The effects of additives observed in cited studies on specific fish, species or products generalize to fish and fish products broadly.
    • Rests on an assumption: Storage at 5°C in darkness does not reduce the effectiveness of the EDTA/TBHQ/ascorbic acid combination.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Van Spreekens reported that typical Pseudomonad-like shrimp-spoiling bacteria was inhibited by adding at least 0.8% benzoic acid as a preservative.

    “Van Spreekens (1977) reported that typical Pseudomonad-like shrimp-spoiling bacteria was inhibited by adding at least 0.8% benzoic acid as a preservative.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Van Spreekens (1977)

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  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    In the study by Martinez and Gildberg (1988), propionic acid treated samples had a final pH of 5.9 after 35 hours of storage.

    “| Propionic acid | 5 | 5.9 | 13 |”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Martinez and Gildberg, 1988

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  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    In the study by Martinez and Gildberg (1988), lactic acid treated samples had a belly bursting rate of 10% after 35 hours of storage.

    “| Lactic acid | 5 | 5.9 | 10 |”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Martinez and Gildberg, 1988

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  • May combine two claims.

    Premisecitation

    The enhanced activity of ascorbates is due to both antioxidant properties and sequestering of iron.

    “The enhanced activity is due to both the antioxidant properties as well as the sequestering of iron (Tompkin et al., 2007).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Tompkin et al., 2007

      Not checked in the free run.

  • The quote only partly states this claim.

    Premisecitation

    Omojowo et al. reported that both metabisulphite and sorbate at 1-3% are good in reducing E. coli and Streptococcus sp. in smoked catfish.

    “They reported that both are good in reducing the E. coli and Streptococcus sp.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Omojowo et al. (2009)

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    In the study by Martinez and Gildberg (1988), acetic acid treated samples had a final pH of 5.9 after 35 hours of storage.

    “| Acetic acid | 5 | 5.9 | 11 |”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Martinez and Gildberg, 1988

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Tan and Shelef reported enhanced microbial stability in refrigerated fresh ground pork treated with a combination of sodium chloride (1%, w/w) and sodium lactate (2%, w/w).

    “Tan and Shelef (2002) reported enhanced microbial stability in refrigerated fresh ground pork that was treated with a combination of sodium chloride (1%, w/w) and sodium lactate (2%, w/w).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Tan and Shelef (2002)

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    De Wit and Rombouts reported antimicrobial activity of sodium lactate (5%) against various psychrotrophic lactic acid bacteria.

    “De Wit and Rombouts (1990) reported antimicrobial activity of sodium lactate (5%) against various psychrotrophic lactic acid bacteria.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites De Wit and Rombouts (1990)

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    In the study by Martinez and Gildberg (1988), control samples had a belly bursting rate of 19% after 35 hours of storage.

    “| Control* | 8 | 6.3 | 19 |”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Martinez and Gildberg, 1988

      Not checked in the free run.

57 of 57

  • The paper relies on this without support.

    Fish degradation begins with autolytic activity.

    “As the fish degradation process begins with autolytic activity, it is important to slow the action of the digestive enzymes to improve preservation.”

  • The paper relies on this without support.

    The combination of EDTA/TBHQ and ascorbic acid is safe and effective for preserving fish and fish products.

    “After a comprehensive review of current preservation techniques (which include: water activity; ant enzymatic, antimicrobial and ant oxidative techniques), a process involving the addition of an EDTA/TBHQ combination and ascorbic acid can be the most positive for controlling the spoilage of fish and fish product.”

  • The paper relies on this without support.

    The effects of additives observed in cited studies on specific fish, species or products generalize to fish and fish products broadly.

    “Addition of preservative additives (EDTA/TBHQ/ascorbic acid) and storage at refrigerated temperatures (5°C) in darkness could be the best possible way to preserve the fish and fish products.”

  • The paper relies on this without support.

    Storage at 5°C in darkness does not reduce the effectiveness of the EDTA/TBHQ/ascorbic acid combination.

    “Addition of preservative additives (EDTA/TBHQ/ascorbic acid) and storage at refrigerated temperatures (5°C) in darkness could be the best possible way to preserve the fish and fish products.”
4 of 4

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Listeria species differs between the discussion and cited reference

    Minor

    The discussion identifies the organism in Tome et al. (2008) as L. monocytogenes, while the paper's reference title identifies it as L. innocua.

  • Reported sulphite concentration falls outside the stated study range

    Minor

    The account says the study compared preservatives at 1-3%, then attributes its Staphylococcus result to 5% sodium metabisulphite.

2 of 2

The citation lists haven’t been fetched yet

References 101 · Cited by 643

Authors
Ghaly
Affiliations
Dalhousie University (CA)
Corresponding author
Ghaly
Venue
American Journal of Applied Sciences
Publisher
Science Publications
Published
2010-07-01
Volume
7
Issue
7
Pages
859-877
ISSN
1546-9239 (ISSN-L)
DOI
10.3844/ajassp.2010.859.877
OpenAlex
W2106075660
Semantic Scholar
ae266b6655e24585a487fa26d8c42932a54944d9
Cited by
643
References
101
Citations by year
2026: 54 · 2025: 48 · 2024: 67 · 2023: 52 · 2022: 83 · 2021: 65 · 2020: 49 · 2019: 47 · 2018: 34 · 2017: 37 · 2016: 23 · 2015: 27 · 2014: 28 · 2013: 11 · 2012: 8
FWCI
15.57
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
American Journal of Applied Sciences (publishedVersion, cc-by)
Funders
  • National Science Council
  • Natural Sciences and Engineering Research Council of Canada
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
Keywords
fish spoilage, fish preservation, shelf life extension, lipid oxidation, microbial spoilage, low-temperature storage, freezing, chemical preservatives, EDTA, tert-butylhydroquinone, vitamin C, water activity, cold storage, smoked fish, fermented fish products, fish drying

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Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-10.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-10.

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