Fish: quality management of seafood - Quality control methods
3 important questions on Fish: quality management of seafood - Quality control methods
What do spoilage and indicator organisms do?
They can indicate pathogens or toxins
- most microorganisms are mesophilic (need 20-45 degrees to grow)
- extremophiles live below 20 or above 45 degrees
What other way makes it possible to indicate weather a fish is handled properly?
By looking at the composition of bacteria at the fish
What are chemical spoilage indicating methods?
- TVB/TVA: total volatile bases / acids (indicators of spoilage)
- TMA: trimethyl amine
- HX: hypoxanthine
- histamine -> rancidity indicator
- state of fatty acids: when they are broken down, there is a change in volatile FA content --> rancidity
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