MICROBIOLOGY OF

FISH AND SHELLFISH

FISH

Protein

15 20%

non-protein N
(free a.a., trimethylamine, creatine etc.)

Fat

0.5%; fatty fish: 3 25%

Carbohydrate

negligible

FISH

Sterile inner flesh

Mcgs in intestines, gills and skin

Psychrotrophic bacteria
Freshwater:

Lactobacillus, Brevibacterium,
Streptococcus
Marine:
Pseudomonas, Shewanella,
Psychrobacter, Vibrio, Flavobacteium,
Cytophaga

SPOILAGE OF FISH
Poor keeping quality

oxidative rancidity

microbial activities

autolysis

SPOILAGE OF FISH

oxidative rancidity in fatty fish (e.g.

mackerel):

polyunsaturated fatty acids

SPOILAGE OF FISH

microbial activities
pH

near neutral ~6.5

Metabolism of non-protein N volatile products
e.g.

Trimethylamine oxide (TMAO)

Shewanella putrefaciens

reduction

Trimethylamine (TMA) fishy odor

SPOILAGE OF FISH
Lysine
cadaverine
Arginine
putrescine
Tryptophan
indole
H2S, mercaptans production
Urea
NH3

SPOILAGE OF FISH

Histidine

flushing

histamine (scombroid poisoning)

of face and neck, rashes, intense heat, headache,

dizziness, itchiness, inability to swallow and diarrhea
Morganella, Proteus

SPOILAGE OF FISH

Autolysis of fish proteins

natural

fish enzymes

DETECTION OF SPOILAGE

GC analysis for metabolic by-products

TMA,

diamines, NH3 or total volatile proteins

SHELLFISH CRUSTACEANS

crabs, lobster and shrimps

similar natural microflora

slightly higher CHO content (~0.5%)

same spoilage pattern

cadaverine,

putrescine, indole, H2S, mercaptans

odor/ indole content as basis of shrimp quality

SHELLFISH MOLLUSKS

clams and oysters

similar natural microflora

glycogen 3.5 5.5%

non-protein N

Microbial spoilage
carbohydrate

metabolism: organic acids

pH from ~6.2 to 5.8 or below

Filter-feeders: concentrated mcgs, toxins, metals