Untersuchungen zur Beurteilung autolytischer und bakterieller Einfl�sse auf den Fischverderb

The influence of hygiene in catch handling on the storage life of iced cod and plaice

“…Even at chill temperatures (0°C) rapid spoilage is observed in wet fish, and it is generally accepted that spoilage of lean fish is mainly due to the action of endogenous tissue enzymes (autolysis) and certain groups of gram negative psycrophilic bacteria (Herbert et al, 1971). Further it has often been claimed that the dominant role in this process is played by bacteria (Laycock & Regier, 1971;Shaw & Shewan, 1968;Liston, 1965;Partmann, 1966), and some people even regard bacteria as the number one enemy of the fishing industry (Tarr, 1964).…”

Bacteria Active in the Spoilage of Certain Sea Foods

“…IT IS GENERALLY accepted that the main cause of spoilage of fish and fishery products are tissue enzymes and certain groups of Gram negative bacteria, in particular members of the genera Pseudomonas and Achromobacter, which are present in the slime, gills and intestines of newly caught fish or are picked up adventitiously during handling (Shewan, 1961(Shewan, , 1962. Moreover there is evidence to show, admittedly tentatively, that the changes during spoilage due solely to tissue enzymes activity are considerable when expressed in chemical or biochemical terms (Shewan & Jones, 1957;Siebert, 1957) but are relatively unimportant organoleptically (Partmann, 1966).…”

“…The flesh samples from several fish werc then pooled and ground in a sterile meat grinder. Partmann (1966) excised sterile blocks of muscle from newly killed freshwater fish after descaling, immersion for 5 min in 70% alcohol and irradiation under W for 15 min.…”

Flavor and aroma problems and their measurement in meat, poultry and fish products

“…These odors are probably the result of microbial enzymes and can be followed by increases in the volatile acids, amines, volatile reducing substances, carbonyls and so on. The flavor changes that occur during spoilage are not due to indigenous tissue enzymatic activity (Partmann, 1966) but the spoilage odors are primarily due to bacterial action.…”