Which organism causes spoilage of fish?

Which organism causes spoilage of fish?

Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum.

What type of spoilage occur in fish?

Fish spoilage is generally of three types, namely autolysis, bacterial and chemical spoilage.

Which type of organisms cause food spoilage?

Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw vegetables.

What is oxidative spoilage of fish?

Oxidation or non-enzymatic spoilage is caused by the oxidation of fish fat. The oxidative deterioration of many unsaturated fish oils leads to spoilage of fish. Thus, the fatty fishes spoil much faster than lean fishes.

What are the main causes of fish spoilage?

The most common chemical action which causes spoilage is the oxidative rancidity in fatty fishes….In addition, the following factors contribute to spoilage of fish.

• High moisture content.
• High fat content.
• High protein content.
• Weak muscle tissue.
• Ambient temperature.
• Unhygienic handling.

What causes fish spoilage during fishing?

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. In addition, careless handling can burst the guts and spread the contents into the fish flesh.

What are spoilage organisms?

Spoilage organisms are the specific producers of metabolites responsible for the off-odours and off-flavours associated with spoilage.

What is a spoilage organism?

Why do fish spoil?

Fish spoil quickly because they are creatures of the water and therefore of the cold. Deep ocean water is only a few degrees above freezing, and surface waters seldom exceed 70 degrees. So fish spoil faster than meats, and fatty fish from cold waters spoil the fastest.