Affiliation:
1. Seafood Research Laboratory, George Williams Hooper Foundation, University of California Medical Center, San Francisco, California
Abstract
A test medium consisting of a sterile raw press juice from fish muscle was used to determine the incidence of spoilage bacteria on stored fillets of English sole (
Parophrys vetulus
). The initial load of spoilers was shown to be consistently below 10%. This percentage rose but slightly toward the middle of the spoilage runs, and actually declined when spoilage was most apparent both organoleptically and chemically. Further evidence implicating the
Pseudomonas
and
Achromobacter
groups in the spoilage of fresh fish is presented.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference5 articles.
1. 5 FARBER L. AND M. FERRO. 1956. Volatile reducing substances
2. 0 canned fish. Food Technol. 10:303-304. and volatile nitrogen compounds in relation to spoilage in
3. Studies on the evaluation of freshness and on the estimation of the storage life of raw fishery products;FARBER L.;Food Technol.,1961
4. Bacteriology of spoilage of fish muscle. I. Sterile press juice as a suitable experimental medium;LERKE P., R.;Appl. Microbiol.,1963
5. The Pseudomonas and Achromobacter groups of bacteria in the spoilage of marine white fish;SHEWAN J. M.;J. Appl. Bacteriol.,1960
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献