Fish spoilage bacteria--problems and solutions.

By L. Gram, P. Dalgaard. Current Opinion in Biotechnology, 2002

922 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Plant Science

View Paper: https://www.semanticscholar.org/paper/4003636a18a362999be415593877ce4289594b57

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Citations in the corpus

Histamine levels in seventeen species of fresh and processed South African seafood (2006, background): “Such bacteria include members of the genera Vibrio, Photobacterium, Klebsiella, Morganella and others (Gram, 2002).”
Improving the safety of fresh meat (2005, background): “It is well established in the literature that the inhibitory effect of the former bacterium over the latter is attributed to the ability of Pseudomonas sp. to produce siderophores (Gram and Dalgaard 2002).”
Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage (2007, background): “Trimethylamine (TMA-N) was determined using the Dyer method modified by Tozawa, as described in the Association of Official Analytical Chemists, AOAC (1995).”
Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “Shewanella, a genus closely related to Pseudomonas has been also found in a wide range of muscle foods (Gram and Daglaard, 2002; McMeekin, 1982; Molin and Ternstrom, 1982; Nychas et al., 2007), and in combination with Pseudomonas species has been found to contribute significantly in the spoilage of…”
Bacterial populations and the volatilome associated to meat spoilage. (2015, background): “) putrefaciens is recognized as one of the major spoilage agents in meat due to its ability to produce H2S (McMeekin, 1982; Molin and Ternstrom, 1982; Dainty et al., 1983; Gram and Daglaard, 2002; Nychas et al., 2007).”
Fish Spoilage Mechanisms and Preservation Techniques: Review (2010, background): “…is a major cause of fish spoilage which produce amines, biogenic amines such as putrescine, histamine and cadaverine, organic acids, sulphides, alcohols, aldehydes and ketones with unpleasant and unacceptable off-flavors (Dalgaard et al., 2006; Emborg et al., 2005; Gram and Dalgaard, 2002).”