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

• Type: Article in International Conference Proceedings Book
• Date: 1997

Authors

capell, c (Author) Other; vaz-pires, p (Author) ICBAS; kirby, r (Author) Other

Conference proceedings International

Title: METHODS TO DETERMINE THE FRESHNESS OF FISH IN RESEARCH AND INDUSTRY

Pages: 175-182

Final Meeting of the Concerted Action on Evaluation of Fish Freshness AIR3CT94 2283

NANTES, FRANCE, NOV 12-14, 1997

Indexing

ISI Web of Knowledge - 6 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-001-CRP

Abstract (EN): 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 Shawanella putrefaciens, were more closely associated with the rejection by taste of the fish, irrespective of the temperature and atmosphere, than the total viable count. Similar numbers of hydrogen sulphide producing bacteria were found at the time of rejection, except when fish were packaged in high concentrations of carbon dioxide.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8