Microbiology of Shellfish Deterioration

Fieger, E. A.; Novak, Arthur F.

doi:10.1016/b978-0-12-395569-2.50021-2

Cited by 10 publications

(7 citation statements)

References 72 publications

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“…It has been suggested elsewhere (Fieger and Novak 1961) that pH values between 7.70 and 7.95 denote poor but acceptable quality, while pHs > 7.95 characterize spoiled decapod crustaceans. Based on this criterion, crayfish was considered of good quality during the first two weeks of storage.…”

Section: Phmentioning

confidence: 92%

Changes in Nitrogenous Compounds in Freshwater Crayfish (Procambarus Clarkii) Tail Meat Stored in Ice

Flick

Lovell

Enriquez-Ibarra

et al. 1994

Journal of Muscle Foods

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Changes in the protein and nonprotein nitrogen (NPN) fractions in the tail meat of freshwater crayfish (Procambarus clarkii) were monitored during ice storage. In addition, the accumulation of nonprotein nitrogenous compounds was estimated and compared with sensory evaluation. The myofibrillar fraction, expressed as a percentage of total nitrogen, did not vary during this study while the NPN, sarcoplasmic and stroma protein fractions changed during the first week of storage. SDS‐PAGE patterns of the sarcoplasmic fraction showed slight differences over storage time. Ammonia nitrogen (NH3‐N), trimethylamine nitrogen (TMA‐N) and pH rose at a slow rate during the first week but increased rapidly up to the end of storage. Amino nitrogen (A‐N) did not augment to a great extent over time. Sensory scores were significantly correlated (p < 0.05) with pH, A‐N, TMA‐N, and NH3‐N in descending order.

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Section: Phmentioning

confidence: 92%

Changes in Nitrogenous Compounds in Freshwater Crayfish (Procambarus Clarkii) Tail Meat Stored in Ice

Flick

Lovell

Enriquez-Ibarra

et al. 1994

Journal of Muscle Foods

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“…For low temperature decomposition, neither colorimetry nor GC/ MS detected indole in the shrimp throughout the 5 d study. The low temperatures most likely the suppressed bacterial action in the shrimp tissue (Fieger and Novak 1961), so no degradation of proteins occurred and no free TRP residues were present (see next section). Our results are similar to those from the literature (Matches 1982; Chang and others 1983; Amodio and others 1984; Thomas and others 1995;Goswami and others 2001;Mendes and others 2002).…”

Section: Shrimp Decompositionmentioning

confidence: 99%

“…The pH 9 environment seems sufficient to inhibit the skatole branch of the pathway, allowing indole to be produced exclusively. Bacteria such as Pseudomonas, Shawenella, Vibrios, and Proteus function well under the conditions of temperature and pH (Jacobs and Gerstein 1960;Fieger and Novak 1961;Smith and others 1984;Gram and Huss 1996;Godinho and D'Souza 2000).…”

Section: Production Of Indolementioning

confidence: 99%

Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry Confirmation

Snellings

Takenaka

Kim-Hayes

et al. 2003

Journal of Food Science

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With increased public concern over the freshness and quality of seafood, more pressure is being applied to the industry to provide better products in the market place. Simple, fast, and inexpensive tests are needed to assess seafood quality. Seafood decomposition can be characterized by biogenic amine formation, such as the formation of indole in shrimp. We have developed a rapid colorimetric method using 4-(dimethylamino)benzaldehyde method that detects indole in decomposing shrimp. This method, as well as the confirmatory gas chromatography/mass spectrometry (GC/MS) method, is centered on a simple toluene extraction technique that recovers indole with high efficiency. Excellent agreement was obtained between the colorimetric and GC/MS quantitative results for shrimp decomposition.

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“…These changes bacterial spoilage and its relationship with post mortem biochemical changes has not been studied in any detail in rock lobster muscle. Papers published, however, on general spoilage of other decapod crustaceans such as different species of prawns and scampi (Jvephrops norvegicus) showed that flesh from these crustaceans spoiled at a faster rate than that from cod and other teleosts under similar conditions (Fieger & Novak, 1961 ;Vyncke, 1968;Walker, Cann & Shewan, 1970). The high rate of spoilage has been ascribed to a higher proportion of a-amino acids in the non-protein nitrogen (NPN) fraction of crustacean muscle (Simidu, 1961).…”

Section: Introductionmentioning

confidence: 99%

Post mortem changes and spoilage in rock lobster muscle

Sidhu¹,

Montgomery²,

Brown³

1974

Int J of Food Sci Tech

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In an attempt to elucidate the pattern of spoilage in rock lobster (Jmu novae-hollandiae), sarnples of abdominal musculature consisting of flexor, extensor and enveloping muscles were subjected to two treatments; half the musculature, after bisecting along the mediosaggital plane, was immersed for 4 min in 3% sodium chloride solution (untreated) and the other half in 3% sodium chloride containing 15 ppm oxytetracycline (treated). After being drained, the muscles from different lobsters were stored under nitrogen, some at 20°C or 15°C for 72 hr, and some at 0°C for 216 hr.In the untreated samples stored at 20°C or 15°C the concentration of total volatile bases (TVB) and trimethylamine (TMA) rose sharply after 24 hr storage. In both the untreated and treated samples at 0°C for up to 168 hr post mortem and in treated samples at 15°C for up to 56 hr post mortem TVB concentrations remained well below 30 mg ~/ 1 0 0 g muscle. The TMA concentrations did not rise above 5 mg ~/ l 0 0 g muscle during the entire experimental period in samples held at 0°C.The increase in total bacterial counts correlated well with the rise in the concentrations of TVB and TMA in the untreated samples.Changes in the concentrations of free amino acids showed that bacterial breakdown of arginine into ornithine and ammonia accounted for a very high proportion of ammonia present in the TVB.The significance of these observations to rock lobster spoilage is discussed.

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Microbiology of Shellfish Deterioration

Cited by 10 publications

References 72 publications

Changes in Nitrogenous Compounds in Freshwater Crayfish (Procambarus Clarkii) Tail Meat Stored in Ice

Changes in Nitrogenous Compounds in Freshwater Crayfish (Procambarus Clarkii) Tail Meat Stored in Ice

Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry Confirmation

Post mortem changes and spoilage in rock lobster muscle

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