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Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf life of fresh fish.

Author(s) : Ifremer, FIOM, CAPELL C., VAZ-PIRES P., KIRBY R.

Summary

The paper discusses the concepts of spoilage and shelf life. Data for different fish species held under varying conditions, showing the effects of temperature and modified atmospheres on the correlation of taste rejection with bacterial counts, are presented. Counts of hydrogen sulphide producing bacteria, presumed to be Shewanella putrefaciens, were more closely associated with the rejection by taste of the fish, irrespective of the temperature and atmosphere, than the total viable count.

Details

  • Original title: Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf life of fresh fish.
  • Record ID : 1999-0305
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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