In raw fish, spoilage takes place mainly due to enzymatic, microbial and chemical action. Among these three, fish spoilage due to bacteria gains greater concern as a health hazard. In dead fish, bacteria begin to invade the tissues causing spoilage and production of undesirable compounds leading ...
Different agents, including endogenous biochemical reactions (autolysis), lipid oxidation and microbial spoilage, contribute to the spoilage of fish and fish products, thereby determining their shelf-life. Their respective relevance depends mainly on the fish species and on storage time and conditions (...
Export of fresh fish as fillets from Iceland to the markets in Europe and in the USA has become increasingly important in recent years, while the export of whole fish in ice has declined. It is well documented that packed fillets spoil more rapidly and have different spoilage pattern than who...
(1955). The physiology of the microbial spoilage of foods. Journal of Applied Bacteriology, 18, 233-268.Mossel DAA, Ingram M (1955) The physiology of the microbial spoilage of foods. J Appl Bacteriol 18:232–268Mossel, DAA, Ingram, M (1955) The physiology of the microbial spoilage of ...
Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing. Globally, it is estimated that 15–20% of food is wasted, with waste, by definition, occurrin
: Free amino acids in fish reflect microbial spoilage, and are precursors of biogenic amines, factors of health concern and indicators offish decomposition... FR Antoine,CI Wei,RC Littell,... - 《Journal of Food Science》 被引量: 63发表: 2001年 The influence of glutamine, its decomposition...
optimum freezer temperature, frequency of diet preparation based on stability of the test material, and susceptibility of the test material to ultrasonic dispersion. It is important to consider the impact that may occur to the test diet if a material vegetates and results in spoilage of the bee...
Food Types On the basis of susceptibility of spoilage, foods can be grouped as: Perishable which spoil quickly within few days. They must be kept refrigerated or frozen, perishable foods include dairy products, meat, poultry, fish. Semiperishable have relatively long shelf life; few weeks or mo...
Presented study was performed to estimate the usefulness of Microbial Monitoring System - Bactometer for the detection of spoilage microorganisms in citrus... D Czajkowska,A Witkowskagwiazdowska 被引量: 1发表: 1998年 Impedimetric method for selective enumeration of specifie yoghurt bacteria with milk-...
Conversely, the growth of mold during fermentation is undesirable as it can produce mycotoxins, which are harmful to human health, causing conditions like cancer and liver disease [6]. Traditional fermentation often takes place in earthen pits, which can lead to spoilage and unpleasant odors. To ...