Microbial Degradation of Seafood - Aquaculture Microbiology and Biotechnology - page 66

CONCLUSION
The susceptibility of fi sh and shrimp fl esh to spoilage can be explained by
physico-chemical characteristics (neutral pH, high concentration of low
molecular weight nitrogenous compounds, etc.) which favour microbial
growth. For most unprocessed products, the specifi c microorganisms
responsible for sensory degradation have been identifi ed and the infl uence
of storage parameters such as the temperature and the storage atmosphere
are well documented. Predictive models for spoilage and some other
indicators are available (Seafood Spoilage and Safety Predictor: www.dfu.
min.dk/micro/sssp/ ) . The spoilage mechanisms for lightly preserved
products are much more complex as they must take into account several
groups of interacting bacteria. It is therefore necessary to continue research
in this fi eld to better understand these phenomena with the objective of
providing relevant quality indicators, predictive models of storage and
effective methods of preservation.

ABBREVIATIONS
CFU Colony forming units

DGGE Denaturating gradient gel electrophoresis

H 2 S Hydrogen sulphide

LAB Lactic acid bacteria

MAP Modifi ed atmosphere package

MRS Mann-Rogosa-Sharp

TGGE Temperature gradient gel electrophoresis

TMA Trymethyl amine

TMAO Trimethylamine oxide

TVBN Total volatile bases nitrogen

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