Specific Spoilage Organisms (SSOs) in Fish

Boziaris, Ioannis S.; Parlapani, Foteini F.

doi:10.1016/b978-0-08-100502-6.00006-6

Cited by 67 publications

(117 citation statements)

References 152 publications

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“…Biogenic amines are not produced in considerable amounts in non-scombroid fish, while TVB-N increases in fish only at the late stages of storage, and cannot be used as spoilage/freshness markers [6]. ATP degradation products, which is a result of autolytic changes, affect sensory attributes only at the beginning of shelf life and not throughout storage period [7] and definitely does not determine fresh fish shelf life, which is a result of the accumulation of microbial metabolites [8,9]. A suitable spoilage marker should be a metabolite produced by the main spoilage microorganisms, exhibit a consistent profile, preferably increase during storage, and show satisfactory correlation with microbial growth, sensory score and remaining shelf life.…”

mentioning

confidence: 99%

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

et al. 2020

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Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass (Dicentrarchus labrax) fillets and Atlantic salmon (Salmo salar) slices under modified atmosphere packaging at 2 • C was recorded by solid-phase microextraction combined with gas chromatography-mass spectrometry. Total volatile basic nitrogen (TVB-N), microbiological, and sensory changes were also monitored. The shelf life of seabass fillets and salmon slices was 10.5 days. Pseudomonas and H 2 S-producing bacteria were the dominant microorganisms in both fish. TVB-N increased from the middle of storage, but never reached concentrations higher than the regulatory limit of 30-35 mg N/100 g. The volatilome consisted of a number of aldehydes, ketones, alcohols and esters, common to both fish species. However, different evolution patterns were observed, indicating the effect of fish substrate on microbial growth and eventually the generation of volatiles. The compounds 3-hydroxy-2-butanone, 2,3-butanediol, 2,3-butanedione and acetic acid could be proposed as potential spoilage markers. The identification and quantification of the volatilities of specific fish species via the development of a database with the fingerprint of fish species stored under certain storage conditions can help towards rapid spoilage assessment.Molecules 2020, 25, 1981 2 of 15 storage conditions and produce metabolites responsible for the development of off-flavors and off-odors in fish products, thus resulting in their sensory rejection [2][3][4].Modified atmosphere packaging (MAP) combined with low storage temperatures is an effective preservation technique to extend the shelf life of fishery products. Gas composition, temperature and fish species are some of the most important factors that influence dramatically the composition of spoilage microorganisms and eventually the produced metabolites [5]. Among the numerous metabolites produced during fish storage, volatile organic compounds (VOCs) have been the focus of several studies lately, for various reasons. Traditional spoilage indicators such as biogenic amines, total volatile basic nitrogen (TVB-N) and ATP degradation products exhibit weaknesses. Biogenic amines are not produced in considerable amounts in non-scombroid fish, while TVB-N increases in fish only at the late stages of storage, and cannot be used as spoilage/freshness markers [6]. ATP degradation products, which is a result of autolytic changes, affect sensory attributes only at the beginning of shelf life and not throughout storage period [7] and definitely does not determine fresh fish shelf life, which is a result of the accumulation of microbial metabolites [8,9]. A suitable spoilage marker should be a metabolite produced by the main spoilage microorganisms, exhibit a consistent profile, preferably increase during stora...

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confidence: 99%

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

et al. 2020

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“…Other research also reports different microbiota present in tilapia at around 4 °C, including Pseudomonas and Vibrio (Xing, Zhang, Liu, Tian, & Hu, ), and Pseudomonas , Aeromonas , and Staphylococcus (Cao, Liu, Yin, & Wu, ). Such differences in the microbiota are likely caused by the diversity of the breeding environment, as described by Boziaris and Parlapani (). Though some differences exist, Pseudomonas spp.…”

Section: Resultsmentioning

confidence: 97%

“…Lanes 1, 2, 3, and 4 corresponded to fillets stored at 0°C for 6, 12, 18, and 24 days, respectively; lanes 1', 2', 3', 4', 5', 6', 7', and 8' corresponded to fillets stored at -3°C for 6, 12, 18, 24, 30, 36, 42, and 48 days, respectively. microbiota are likely caused by the diversity of the breeding environment, as described by Boziaris and Parlapani (2016). Though some differences exist, Pseudomonas spp.…”

Section: Resultsmentioning

confidence: 99%

“…Generally, the most usual genera in fish are the gram‐negative Pseudomonas , Psychrobacter , Shewanella , Flavobacterium , Pseudoalteromonas , Acinetobacter , Moraxella , Vibrio , Photobacterium , and Aeromonas etc., and the gram‐positive Micrococcus , Bacillus , Corynebacterium , Clostridium , and Vagococcus etc. (Boziaris & Parlapani, ). Meanwhile, it is accepted that not all bacteria harbored by fish participate in the spoilage process.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures

Duan

Xing-zhi

Xiao

et al. 2019

Journal of Food Science

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This paper investigates the bacterial microbiota in tilapia fillets under cold (4 °C), iced (0 °C), and superchilled (–3 °C) storage conditions. At 4 °C, at least seven species/strains of Pseudomonas were detected in the fillets, five of which were dominant either at a certain stage or throughout the entire storage period. Shewanella was less dominant than Pseudomonas at 4 °C, while Serratia became dominant after 6 days storage at 4 °C. The microbiota in fillets stored at 0 and –3 °C were very similar and rarely changed during storage, yet differed greatly from the microbiota at 4 °C. Only two Pseudomonas species/strains grew at 0 and –3 °C, one of which was the most dominant. A Vibrionimonas sp. not found at 4 °C was found to be the second most dominant species at 0 and –3 °C. Shewanella and Psychrobacter were also present at 0 and –3 °C but were the minor genera. The most dominant strains at –3, 0, and 4 °C were separately isolated and subjected to full length 16S rDNA sequencing, which demonstrated that they were identical and were Pseudomonas fluorescens. The changes of the total bacterial count and TVBN value of the fillets inoculated with the isolated P. fluorescens were very similar to those of fillets with natural microbiota. This implies that P. fluorescens is the most important spoiler of tilapia fillets at –3, 0, or 4 °C. Practical Application This research shows that fewer species of bacteria survive at 0 and –3 °C than those at 4 °C, while among these bacteria, the most important spoiler is P. fluorescens. This may provide some clues to extend the shelf life of tilapia fillets by taking some inhibitory measures targeted at P. fluorescens in the future.

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“…the time until spoilage occurs, depends on the species and the counts of available microbes (Borch, Kant‐Muermans, & Blixt, ). Boziaris and Parlapani () affirm that spoilage is due to the so‐called specific spoilage organisms, which predominate and form metabolites and thereby alter the organoleptic characteristics of meat, hence making it inappropriate for consumption. This, in the belief of Nattress, Yost, and Baker (), incurs substantial economic losses for both producers and retailers.…”

Section: Meatmentioning

confidence: 99%

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Odeyemi

Alegbeleye

Strateva

et al. 2020

Comp Rev Food Sci Food Safe

317

161

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The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

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Specific Spoilage Organisms (SSOs) in Fish

Cited by 67 publications

References 152 publications

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

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