Spoilage of Fish

SPOILAGE OF FISH
Owing to their high nutritive value the spoilage of fish and fishery products proceeds at a faster
rate. Spoilage of fish and shellfish is the result activities of autolytic enzymes, oxidation and
associated microorganisms.
 Enzymatic spoilage- Enzymatic spoilage is caused by the autolytic fish enzymes. Fishes
are highly perishable than meat because of more rapid autolysis by fish enzymes, and
favorable conditions for microbial growth due to less acid reactions. The autolytic spoilage
can be prevented by reducing the activity of enzymes by lowering the temperature.
 Oxidation or non-enzymatic spoilage- Oxidation or non-enzymatic spoilage is caused by

the oxidation of fish fat. The oxidative deterioration of many unsaturated fish oils leads to
spoilage of fish. Thus, the fatty fishes spoil much faster than lean fishes.
 Bacterial spoilage- Bacterial spoilage is caused by the activities of microorganism

associated with the fish. Bacterial spoilage of fish begins only after the completion of rigor
mortis, which results in the release of products of protein denaturation due to decrease in
pH, which is utilizable by bacteria. Thus, prolonging rigor mortis helps to delay spoilage
and thereby keeps fish fresh.
Spoilage of both marine and fresh water fish occurs in the same manner. Fish contain high levels
of protein and non- protein nitrogenous constituents (16-20 %), lack carbohydrate, and have
varying amounts of fat depending on the species of fish. The non-protein nitrogenous compounds
in fish include free amino acids, volatile nitrogen bases- ammonia and trimethyl amine (TMA),
creatine, taurine, betaines, uric acid, anserine, carnosine and histamine. Spoilage of fish begins
from the surface, gill and intestine because of high bacterial load. From gills, intestine, and surface
microorganisms ¬gradually migrate to adjacent tissue and cause spoilage. Spoilage organism first
utilizes simpler compounds and later fish protein releasing various off-odor compounds.
Table: The four phases of fish spoilage
Phase I Fish just caught is very fresh and has a sweet, seaweedy and
(Autolytic changes, caused delicate taste. There is very little deterioration, with slight loss
mainly by enzymes) of the characteristic odour and flavour. In some tropical
species this period can last for about 1 to 2 days or more after
catching.
Phase II There is a significant loss of the natural flavor and odor of

(Autolytic changes, caused fish. The flesh becomes neutral but has no off flavors, the
mainly by enzymes) texture is still pleasant.
Phase III The fish begins to show signs of spoilage. There are strong off-
(Bacteriological changes, flavors and stale to unpleasant smells. Texture changes are
caused mainly by bacteria) significant, flesh becoming either soft and watery or tough and
dry.
Phase IV Fish is spoiled and putrid, becoming inedible.

(Bacteriological changes,
caused mainly by bacteria)
Rigor mortis is hastened by struggling of the fish, lack of oxygen and warm temperature. However,
rigor mortis can be delayed by reducing enzyme activities by lowering pH and adequate cooling
of fish. The pH of the fish has important influence on perishability because of its influence on
growth of bacteria. Lower the pH of fish, slower will be bacterial decomposition of fish. Lowering
of pH occurs during rigor mortis when muscle glycogen is converted to lactic acid.
FACTORS AFFECTING SPOILAGE

The kind and rate of spoilage of fish is affected by several factors:
1. Kind of fish: Fishes differ considerably in perishability. Some flat fishes spoil more readily than
round fish because they pass through rigor mortis more rapidly. Certain fatty fishes (oil sardine)
deteriorate rapidly because of oxidation of unsaturated fat/oil. Fish are high in trimethyl amine
oxide (TMAO) spoil quickly and produce stale fishy smell by producing TMA.
2. Conditions of the fish when caught: Fishes that are exhausted due to struggle while capture
(Ex: gill netting, long lining), lack of oxygen and excessive handling spoil rapidly. This is because
of exhaustion of glycogen during struggling and causing smaller drop in pH. Feedy fish (fishes
with full of food in stomach) are more easily perishable than those with empty intestine.
3. Kind and extent of contamination of fish: Contamination of fish with bacteria from various
sources (mud, water, handlers, contact surfaces, slime etc.) increase bacterial load. Bacterial from
slime, gill and intestine invade the flesh and cause spoilage. In general, greater the load of bacteria
of fish the more rapid the spoilage. In ungutted fish (whole fish) decay of food in the gut may
release odorous substances enabling diffusion of decomposition products into the flesh. Gutting
the fish on boat spreads intestinal and surface slime bacteria to flesh. But, thorough cleaning will
remove most bacteria, and adequate chilling will inhibit bacterial growth. Any damage to fish skin
or mucous membrane will reduce the keeping quality of the product.
4. Temperature: Warmer the temperature faster will be the bacterial growth and quicker will be
the spoilage. Reducing the temperature of fish by chilling will delay bacterial growth, hence,
spoilage slows. Cooling temperature around 0o C, helps to delay spoilage.

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SPOILAGE OF FISH

 Oxidation or non-enzymatic spoilage- Oxidation or non-enzymatic spoilage is caused by

 Bacterial spoilage- Bacterial spoilage is caused by the activities of microorganism

Table: The four phases of fish spoilage

Phase II There is a significant loss of the natural flavor and odor of

Phase IV Fish is spoiled and putrid, becoming inedible.

FACTORS AFFECTING SPOILAGE

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