Microbiological spoilage of fish and fish products.

@article{Gram1996MicrobiologicalSO,
  title={Microbiological spoilage of fish and fish products.},
  author={Lone Gram and Harald Huss},
  journal={International journal of food microbiology},
  year={1996},
  volume={33 1},
  pages={121-37}
}
Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine… CONTINUE READING
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