Fish spoilage bacteria--problems and solutions.
Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community, the specific spoilage organisms (SSOs), give rise to the offensive off-flavours associated with seafood spoilage. Combining microbial ecology, molecular techniques, analytical chemistry, sensory analysis and mathematical modelling allows us to characterise the SSOs and to develop methods to determine, predict and extend the shelf life of products.
Gram
Lone
L
Department of Seafood Research, Danish Institute for Fisheries Research, Søltofts Plads, c/o Technical University of Denmark, Bldg 221, DK-2800 Kgs Lyngby, Denmark. gram@dfu.min.dk
Dalgaard
Paw
P
D000818:Animals; D001419:Bacteria / Q000145:classification* / Q000378:metabolism*; D018407:Bacterial Physiological Phenomena; D017753:Ecosystem; D005399:Fishes / Q000382:microbiology*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008954:Models, Biological; D017747:Seafood / Q000382:microbiology*