Generally, spoilage of seafood can be caused by a process of deterioration in the fish which causes change in its appearance, odour and taste. We can say that breakdown of biomolecules like proteins and fats are naturally found in fish.... more
Generally, spoilage of seafood can be caused by a process of deterioration in the fish which causes change in its appearance, odour and taste. We can say that breakdown of biomolecules like proteins and fats are naturally found in fish. Due to their high water content and pH, seafoods are highly perishable as a result of chemical, microbial and enzymatic activities. Specific spoilage organisms (SSO) are some bacteria present in seafood which have spoilage potential. Some common SSOs are from genera Shewanella (S. putrefaciens, S. baltica and S.proteamaculans). Pseudomonas (P. fragi, P. putida and P. fluorescent). Photobacterium (P. phosphoreum, P. illiopiscarium and P. kishitanii). Psychrobacter, Brochothrix, Pseudoalteromonas and Carnobacterium. We can detect the spoilage of seafood using methods like one step PCR, nested PCR/ RT PCR and real-time PCR. In advancements rapid diagnosis of the spoilage is also detected.
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Generally, spoilage of seafood can be caused by a process of deterioration in the fish which causes change in its appearance, odour and taste. We can say that breakdown of biomolecules like proteins and fats are naturally found in fish.... more
Generally, spoilage of seafood can be caused by a process of deterioration in the fish which causes change in its appearance, odour and taste. We can say that breakdown of biomolecules like proteins and fats are naturally found in fish. Due to their high water content and pH, seafoods are highly perishable as a result of chemical, microbial and enzymatic activities. Specific spoilage organisms (SSO) are some bacteria present in seafood which have spoilage potential. Some common SSOs are from genera Shewanella (S. putrefaciens, S. baltica and S.proteamaculans). Pseudomonas (P. fragi, P. putida and P. fluorescent). Photobacterium (P. phosphoreum, P. illiopiscarium and P. kishitanii). Psychrobacter, Brochothrix, Pseudoalteromonas and Carnobacterium. We can detect the spoilage of seafood using methods like one step PCR, nested PCR/ RT PCR and real-time PCR. In advancements rapid diagnosis of the spoilage is also detected.