Sensory, chemical and bacteriological changes during storage of iced squid (Todaropsis eblanae)

Aims: To relate sensory shelf-life of iced whole and gutted squid to bacterial growth and chemical changes. Methods and Results: Cooked mantles from whole and gutted individuals were rejected after 10 and 12 days of storage, respectively, due to ammoniacal off-odours. Rate of production of both ammo...

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Veröffentlicht in:	Journal of applied microbiology 2002-05, Vol.92 (5), p.941-950
Hauptverfasser:	Paarup, T, Sanchez, J.A, Moral, A, Christensen, H, Bisgaard, M, Gram, L
Format:	Artikel
Sprache:	eng
Schlagworte:	agmatine ammonia Animals Biogenic Amines - metabolism Biological and medical sciences Decapodiformes - chemistry Decapodiformes - microbiology Decapodiformes - physiology DNA, Ribosomal - analysis Fish and seafood industries Food Handling - methods Food industries freshness Fundamental and applied biological sciences. Psychology Gammaproteobacteria - classification Gammaproteobacteria - genetics Gammaproteobacteria - isolation & purification Marine microbial growth microorganisms Molecular Sequence Data nucleotide sequences off odors Photobacterium phosphoreum Pseudoalteromonas Pseudomonas Refrigeration ribosomal DNA RNA, Ribosomal, 16S - genetics sequence analysis Sequence Analysis, DNA shelf life Shewanella putrefaciens sodium chloride spoilage squid stomach Stomach - microbiology storage time temperature trimethylamine volatile compounds
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