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Fish spoilage bacteria – problems and solutions
Gram, L.; Dalgaard, P. (2002). Fish spoilage bacteria – problems and solutions. Curr. Opin. Biotechnol. 13(3): 262-266. https://dx.doi.org/10.1016/s0958-1669(02)00309-9
In: Current Opinion in Biotechnology. Elsevier: London. ISSN 0958-1669; e-ISSN 1879-0429, more
Peer reviewed article  

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Keywords
    Food > Human food > Seafood
    Photobacterium Beijerinck, 1889 [WoRMS]; Shewanella MacDonell & Colwell, 1985 [WoRMS]
Author keywords
    quality index, specific spoilage bacteria, spoilage potential, spoilage activity

Authors  Top 
  • Gram, L.
  • Dalgaard, P.

Abstract
    Microorganisms are the major cause of spoilage of most seafood products. However, only a few members of the microbial community, the specific spoilage organisms (SSOs), give rise to the offensive off-flavours associated with seafood spoilage. Combining microbial ecology, molecular techniques, analytical chemistry, sensory analysis and mathematical modelling allows us to characterise the SSOs and to develop methods to determine, predict and extend the shelf life of products.

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