But these fisheries dependent communities encounter. As consumption of fish and fishbased foods increases, nondestructive monitoring of fish freshness also becomes more prominent. 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. Fish spoilage mechanisms and preservation techniques. Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. Semi perishable potatoes, some apple varieties, nutmeats stable or. Further information on spoilage rates can be found in fao fisheries technical paper no. 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.
Food and industrial microbiology food spoilage, food infections and intoxications caused by microorganisms and methods for their detection dr. 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. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Aroma changes during spoilage of fish are well recognized and organoleptic tests have traditionally been used to evaluate fish freshness. 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 spoilage of can could be due to biological or chemical reasons or combination of both. Practically all foods contain bacteria, and tnal\v foods, such.
Microbial and biochemical qualities of salted and sun. 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. Canned food spoilage can result from non microbial and microbial spoilage. Spoilage of canned foods with diagram microbiology. 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. 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. Microbial spoilage and preservation of pharmaceutical products.
Comparative study on spoilage and pathogenic bacteria in. Microbiological spoilage of fish and seafood products. A microbiological study of organisms associated with spoilage of fresh fish samples collected from two ponds located in benin city, nigeria was carried out. Relative incidence of pseudomonas putrefaciens and fluorescent pseudomonads on haddock fillets. Detection and incidence of specific species of spoilage bacteria on fish. Highly perishable meat, fish, poultry, eggs, milk, most fruits and vegetables.
Meat spoilage mechanisms and preservation techniques. 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. When the keywords pathogenic bacteria fresh and marine fish postharvest handling spoilage bacteria article history received. The spoilage of fish meat as an outcome of microbial. Investigation on the microbial profile of canned foods. Importance of photobacterium phosphoreum in relation to spoilage. Deterioration and shelflife extension of fish and fishery products by. Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms. Microbiological spoilage of fish and fish products pubmed. Spoilage of canned food products results from three main reasons. Spoilage of fish starts with the death of fish due to enzymatic digestion, oxidation of fat and bacterial. Inhibitory effects of olive byproducts esmeray kuley a, mustafa durmus, esra balikci,y.
For example, spoilage of bread will be considered but not deterioration of wheat plants in the fields or wheat grains in storage. Haruna 2003 reports that fish is a lowacid food that supports the growth of pathogens if not carefully handled and rapidly processed after harvesting. But the nutritional value of fish mostly depends on the freshness of fish. 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. There are other changes which affect the product adversely. Microbiological spoilage of fish and fish products. All bacteria tested by agar diffusion method were gram. Limitation of microbial spoilage of rainbow trout fillets using. In general, seafood is more susceptible to microbial spoilage than meat because meat has a lower ph and is less moist. Microorganisms predominate spoilage of cold storage fish were pseudomonas and alteromonas. The commercial value of the food is lowered and it may be unappetizing but not absolutely inedible. Introduction to the microbiology of food processing. Microbial spoilage non microbial based on rate of spoilage. Dry fish samples were bought important role in the spoilage of fish 11.
Fish spoilage mechanisms and preservation technique s. In order to characterise the spoilage related to microbiota of raw salmon. Pseudomonas putrefaciens has been found to constitute one of the major species of spoilage bacteria on haddock fillets. Microbial action has been known to play ancollection of samples. There is, however, a demand for methods to objectively measure fish aroma quality. Microbiological spoilage of dried fishes by gopal krishnan. The organism was detected in all marine fish species but not in fish from fresh water. Some canned foods receive lowheat treatments and as such are prone to contamination by large number of different microorganisms types.
It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychrotrophic enterohacteriaceae andor photobacterium phosphoreum. This chapter is devoted to the bacterial degradation of flesh of fish and shrimp. 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. It produces hydrogen sulfide which does not usually distend the can but does give the product an objectionable smell and reacts with iron from the can to cause blackening. Spoilage of dried fish was usually due topolypaecium piscae, basidiospora halophila. The last of these causes a type of spoilage known as sulfur stinker. For example spoilage accounts a loss of 10 to 12 million tons. The degree of swelling can also be increased by high summer temperature and high altitudes. Microbial growth and metabolism depends on various factors including. What are the factors that contributes to food spoilage. 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. The word microorganisms refers to different microscopic forms of both plant an animal life such as moulds, yeast, bacteria and even viruses. Pdf fish spoilage mechanisms and preservation techniques.
Nonmicrobial spoilage such as loss of water shriveling of greens or carrots or changes induced by. Spoilage and preservation of food encyclopedia of life. 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. 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. Microbial spoilage involves growth of bacteria, yeast, or fungi to high. Spoilage of fish and other seafoods wiley online library. Microbial fish spoilage and its biochemical changes. Postharvesting and major related problems of fish production. Bacteria such as pseudomonads, lactics, micrococci, and coliforms, grow easily readily on. 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. Fish spoilage bacterial growth and their biogenic amine accumulation. The major causes of food spoilage are discussed here.
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. The early stages of microbial spoilage in fish involve utilization of npn compounds, resulting in the formation of fatty acids, ammonia, and volatile compounds. Spoilage of fish kept in ice occurs because of microbial action on the flesh. Among these, moulds, yeast and bacteria may be used to produce desirable changes in foods, but mostly they are agents of food. Fish spoilage mechanisms and preservation techniques science. Shortly after capture, chemical and biological changes take place in dead fish due to enzymatic breakdown of major fish. The early stages of microbial spoilage in fish involve utilization of npn compounds, resulting in the formation of fatty acids, ammonia. Microorganisms such as molds, yeasts, and bacteria can grow in food and cause spoilage. The types of spoilage defects in seafoods will vary with the type of microflora, muscle type, product composition, and storage environment. Bacterial action appears to be much more important than autolysis in the spoilage of fishery products. Spoilage of fresh and lightly preserved fish products is caused by microbial action. Souring or acid formation is the main type of milk spoilage. Sources of contamination preharvest contamination post harvest contamination microbiological contaminants are found everywhere in or on plants, animals, soil, and water.
Monitoring of fish freshness using tin oxide sensors. Please note that this is an authorproduced pdf of an article accepted for. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. 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. Factors affecting the rate of spoilage in fish the main factors that affect the rate of spoilage in fish are. Fish preserved by hot smoke usually spoiled by micrococci, coryneform, while cold smoked fish spoiled by pseudomonas. 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. Available water is necessary for the microbial and enzymatic reactions involved in spoilage. Fish spoilage bacterial growth and their biogenic amine. 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.
322 1459 1300 571 1102 151 897 33 187 484 1551 280 3 883 1054 160 1438 1032 1404 169 437 784 137 572 302 584 373 138 1128 1371 86