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.
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.
Colony forming units
Denaturating gradient gel electrophoresis
H 2 S
Lactic acid bacteria
Modifi ed atmosphere package
Temperature gradient gel electrophoresis
Total volatile bases nitrogen
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