Microbiological spoilage of fish and fish products pubmed. Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. The early stages of microbial spoilage in fish involve utilization of npn compounds, resulting in the formation of fatty acids, ammonia. Spoilage of fish kept in ice occurs because of microbial action on the flesh. Further information on spoilage rates can be found in fao fisheries technical paper no. A microbiological study of organisms associated with spoilage of fresh fish samples collected from two ponds located in benin city, nigeria was carried out. The degree of swelling can also be increased by high summer temperature and high altitudes.
Monitoring of fish freshness using tin oxide sensors. Effect of nonmicrobial spoilage reactions co 2 is dissolved in the water phase of the flesh of map fish and a decrease in ph of about 0. For example spoilage accounts a loss of 10 to 12 million tons. Pseudomonas putrefaciens has been found to constitute one of the major species of spoilage bacteria on haddock fillets. Postharvesting and major related problems of fish production. When the keywords pathogenic bacteria fresh and marine fish postharvest handling spoilage bacteria article history received. Dried and fermented fish products, but are not acceptable in most fresh mon causes of spoilage in many fatty fish species and rejection of small unevis. Microbiological spoilage of fish and fish products. The biological spoilage is primarily due to microbial growth while chemical spoilage is due to hydrogen produced due to reaction of acid in food and iron on can. Microorganisms such as molds, yeasts, and bacteria can grow in food and cause spoilage. Among these, moulds, yeast and bacteria may be used to produce desirable changes in foods, but mostly they are agents of food.
It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychrotrophic enterohacteriaceae andor photobacterium phosphoreum. With the ever growing world populat ion 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. The organism was detected in all marine fish species but not in fish from fresh water. Fish and fisheries products are the most important nutritious food all over the world which represents about 1520% of all animal protein on a global basis 1. Dry fish samples were bought important role in the spoilage of fish 11.
For example, spoilage of bread will be considered but not deterioration of wheat plants in the fields or wheat grains in storage. Investigation on the microbial profile of canned foods. Semi perishable potatoes, some apple varieties, nutmeats stable or. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Microbial fish spoilage and its biochemical changes. The water activity, a w, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. All bacteria tested by agar diffusion method were gram.
Fish spoilage mechanisms and preservation technique s. Detection and incidence of specific species of spoilage bacteria on fish. Spoilage of fish starts with the death of fish due to enzymatic digestion, oxidation of fat and bacterial. As consumption of fish and fishbased foods increases, nondestructive monitoring of fish freshness also becomes more prominent. Deterioration and shelflife extension of fish and fishery products by. Haruna 2003 reports that fish is a lowacid food that supports the growth of pathogens if not carefully handled and rapidly processed after harvesting. Microbial spoilage and preservation of pharmaceutical products. Highly perishable meat, fish, poultry, eggs, milk, most fruits and vegetables. Relative incidence of pseudomonas putrefaciens and fluorescent pseudomonads on haddock fillets. Some canned foods receive lowheat treatments and as such are prone to contamination by large number of different microorganisms types. Spoilage of canned foods with diagram microbiology.
Comparative study on spoilage and pathogenic bacteria in. There are other changes which affect the product adversely. Microbiological spoilage of foods may take diverse forms, but all of them are a consequence of microbial growth andor activity, which manifests itself as changes in the sensory characteristics. Spoilage of food products is due to chemical, enzymatic or microbial activities onefourth of the worlds food supply and 30% of landed fish are lost through microbial activity alone. Practically all foods contain bacteria, and tnal\v foods, such. In order to characterise the spoilage related to microbiota of raw salmon.
Bacterial from cuddalore old town dry fish market and were packed spoilage is characterized by softening of the muscle tissue in air tight polythene bags and brought to the laboratory. Spoilage of dried fish was usually due topolypaecium piscae, basidiospora halophila. Spoilage of fresh and lightly preserved fish products is caused by microbial action. Fish is soft and easily damaged, therefore rough handling and bruising result in contamination of fish flesh with bacteria and allow releases of enzymes, speeding up the rate of spoilage.
Chemical reactions that cause offensive sensory changes in foods are mediated by a variety of microbes that use food as a carbon and energy source. There is, however, a demand for methods to objectively measure fish aroma quality. Fish spoilage bacterial growth and their biogenic amine accumulation. But the nutritional value of fish mostly depends on the freshness of fish. The commercial value of the food is lowered and it may be unappetizing but not absolutely inedible. This chapter is devoted to the bacterial degradation of flesh of fish and shrimp. Available water is necessary for the microbial and enzymatic reactions involved in spoilage.
Bacterial action appears to be much more important than autolysis in the spoilage of fishery products. Canned food spoilage can result from non microbial and microbial spoilage. The major causes of food spoilage are discussed here. Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics tactile, visual, olfactory or flavour. A read is counted each time someone views a publication summary such as the title, abstract, and list of authors, clicks on a figure, or views or downloads the fulltext. Pdf fish spoilage mechanisms and preservation techniques. Fish spoilage bacterial growth and their biogenic amine. Microbiological spoilage of dried fishes by gopal krishnan. The spoilage of fish meat as an outcome of microbial.
Isolation and characterization of bacteria that are associated with the production and spoilage of ogi akamu onyeze rosemary c1, udeh sylvester m c2, okwor juliet c1 and ugwu okechukwu p c2 research paper the fermented maize starch known as ogi in yoruba and akamu in igbo is a popular staple food. Microbial spoilage involves growth of bacteria, yeast, or fungi to high. Inhibitory effects of olive byproducts esmeray kuley a, mustafa durmus, esra balikci,y. The consumption of dried fishes is about 32% of the total marine landings in india and is second to fresh fish consumption thomas and balachandran, 1989. Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms. Please note that this is an authorproduced pdf of an article accepted for.
But these fisheries dependent communities encounter. Microbiological spoilage of fish and seafood products. Souring or acid formation is the main type of milk spoilage. Spoilage and preservation of food encyclopedia of life. Introduction to the microbiology of food processing. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. The word microorganisms refers to different microscopic forms of both plant an animal life such as moulds, yeast, bacteria and even viruses. Fish spoilage mechanisms and preservation techniques. Microbial action has been known to play ancollection of samples. Limitation of microbial spoilage of rainbow trout fillets using. The last of these causes a type of spoilage known as sulfur stinker. Nonmicrobial spoilage such as loss of water shriveling of greens or carrots or changes induced by. Microorganisms predominate spoilage of cold storage fish were pseudomonas and alteromonas.
What are the factors that contributes to food spoilage. Fish spoilage mechanisms and preservation techniques science. Microbial growth and metabolism depends on various factors including. The early stages of microbial spoilage in fish involve utilization of npn compounds, resulting in the formation of fatty acids, ammonia, and volatile compounds.
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. Microbial spoilage non microbial based on rate of spoilage. Bacteria such as pseudomonads, lactics, micrococci, and coliforms, grow easily readily on. Sources of contamination preharvest contamination post harvest contamination microbiological contaminants are found everywhere in or on plants, animals, soil, and water. The types of spoilage defects in seafoods will vary with the type of microflora, muscle type, product composition, and storage environment. Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. Fish preserved by hot smoke usually spoiled by micrococci, coryneform, while cold smoked fish spoiled by pseudomonas. Importance of photobacterium phosphoreum in relation to spoilage. Spoilage of fish and other seafoods wiley online library. In general, seafood is more susceptible to microbial spoilage than meat because meat has a lower ph and is less moist.
Saltedcuring of dried fish is a major source of animal protein available with cheaper cost for the society, especially people residing in coastal areas prasad et al. Shortly after capture, chemical and biological changes take place in dead fish due to enzymatic breakdown of major fish. Food and industrial microbiology food spoilage, food infections and intoxications caused by microorganisms and methods for their detection dr. There are so many incidents of fish spoilage across the world, particularly in the tropics, which facilitate microbial activities and chemical changes, with a resultant deterioration and spoilage. Spoilage of canned food products results from three main reasons. This bacterium has the potential to grow at refrigeration temperatures and in high saline matrices such as seafood, it was isolated from 12. Microbial and biochemical qualities of salted and sun. Spoilage of food products is due to chemical, enzy matic or microbial activities onefourth of the worlds food supply an d 30% of landed fish are lost through microbial activity alone.
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