Microbial counts

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The term "spoilage organisms" refers to the specific group of microbes that produce the off-odours and off-flavours associated with spoilage of food. These microbes are commonly called specific spoilage organisms (SSO). The determination of the spoilage stage of fish requires extensive sensory, microbiological and chemical studies. In coldwater marine fish, reported SSO mainly include pseudomonads, Shewanella putrefaciens and Photobacterium phosphoreum. S. putrefaciens and P. phosphoreum both reduce trimethylamine oxide (TMAO) to trimethylamine (TMA), causing the fishy spoilage odour but the latter bacterium is also CO2-tolerant. P. phosphoreum is widespread in the marine environment. Amino acids are important bacterial substrates for the formation of sulphides and ammonia.

 

Microbial counts are done at the Matís research laboratory  


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